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Alabama Light Bread from Eileen Goudge Recipe

50% would make again

This one is courtesy of my Southern grandmother, who grew up in Nebraska but used the recipes handed down from her mother. My great-grandmother’s people hail from Mobile, Alabama, and though I have no photos or mementos of that time, the Massey family women all know how to bake and our Thanksgivings are never complete without cornbread stuffing and pecan pie. This bread really is light, with a little touch of sweetness that makes it perfect for breakfast, served with butter and marmalade. Eileen Goudge

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0 Servings
Prep: 60 min. Cook: 25 min.

Ingredients

1/2 cup sugar
1/2 cup butter
2 teaspoons salt
1 cup hot milk
2 beaten eggs
2 pkgs active dry yeast
1 cup warm water
6 to 6 1/2 cups all-purpose flour

Directions

Place sugar, butter, and salt in large mixing bowl. Add hot milk and stir to soften butter. Cool. Beat in eggs. Soften yeast in warm water until it forms bubbles. Stir into butter mixture. Add 4 cups of flour and beat until smooth. Add enough of the remaining flour to make a soft dough. Turn out on floured surface and knead until smooth, 8 to 10 minutes. Place in greased bowl, turning once to grease surface. Cover and let rise in warm place till double, about 1 1/4 hours. Punch down. Let rest for 10 minutes. Divide dough into halves or thirds. Shape into loaves. Place in two greased 9 x 5 x 3-inch loaf pans. Let rise until double, 45-60 minutes.
Bake in preheated 400 degree oven for 25 minutes. Yield: serves 0

Alabama Light Bread from Eileen Goudge