My Aunt Dora’s Light Bread Rocks!

  • 2 cups lukewarm water
  • 2 tsp. sugar
  • 2 pkg. yeast
  • 2 cups milk
  • 5 Tbls. sugar
  • 4-1/2 tsp. salt
  • 5 Tbls. Crisco, melted
  • 12 cups flour

Dissolve 2 teaspoons sugar in 1-cup water. Sprinkle yeast on top and let stand for 10 minutes. Scald milk. Add 5 Tablespoons sugar and the salt. Cool to lukewarm.

Add yeast mixture, remaining water and the flour. Beat well. Add melted shortening and enough of remaining flour to make easily handled dough. Knead until smooth and elastic.

Place in greased bowl and let rise until doubled in size. Punch down. Let dough rise again. Divide and make into two loaves. Let loaves rise until double in size.

Bake at 425-degrees for 15 minutes. Reduce heat to 375-degrees and bake for 30 minutes. Remove from pans onto a rack. Brush tops with butter.

Scalding milk: Old-fashioned but worthy in some cases

Pour milk into a saucepan. Heat until it becomes lightly frothy with tiny bubbles forming around the edges. Stir constantly to prevent scorching. If you use a thermometer, heat to about 180 degrees.

A Smaller Version of Aunt Dora’s Light Bread:

  • ½ cup warm water
  • ½ tsp. sugar
  • ½ pkg. yeast
  • ½ cup milk
  • 1-1/4 Tbls. sugar
  • 1-1/8 tsp. salt
  • 1-1/4 Tbls. Crisco, melted
  • 3 cups flour

Follow the same instructions as for the larger recipe using the reduced amounts of ingredients. Let rise. Punch down. Let rise. Punch down. Make into one small loaf or squeeze dough through index finger and thumb to form rolls. Let rise. Bake. Serve.

Comment: These are the amounts I reduced the recipe so Ralph (husband) and I could make a pan of rolls for one meal back in 1946 – Aunt Dora Woods (married to Woods kid: Ralph)

Comment: This is an old recipe, so I have learned lots of shortcuts in the way I add the ingredients and mix it. Such as, I use Carnation instant dry milk, so mix the right amount in lukewarm water and no more scalding, etc. Try your luck and use your own method of mixing – Aunt Dora Woods (married to Woods kid: Ralph)

Comment: Trust me, this is some of the most delicious bread you’ll ever put a slab of butter on – Jodi Lea Stewart



Jodi Lea Stewart is a fiction author who believes in and writes about the triumph of the human spirit through overcoming adversity via grit, humor, and stubborn tenacity. Her writing reflects her life beginning in Texas, Missouri, and Oklahoma, later moving as a youngster to an Arizona cattle ranch next door to the Navajo Nation, and, as a young adult, resuming in her native Texas. Growing up, she climbed petroglyph-etched boulders, bounced two feet in the air in the backend of pickups wrestling through washed-out terracotta roads, and rode horseback on the winds of her imagination through the arroyos and mountains of the Arizona high country. Her lifetime friendship with all nationalities, cowpunchers, and the southern gentry allows Jodi to write comfortably about anything in the Southwest, the South, and far BEYOND.




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