Cottage Bread


Cottage Bread Recipe

I have to admit it.

I haven’t tried making anything with yeast yet. I suppose I should ask my mother to teach me how, I just have never gotten around to it. But, I have a distinct memory of the smell of bread baking one time when Gram came to stay with us. It is a very comforting memory, and I’d like to give that to Melody. I’ll be brave and try it. Someday. Soon.

The next batch of recipes I will be featuring come from a well worn and much loved handwritten book I found last year. It is a small 3-section notebook with 150 sheets total. Recipes were written only on one side of the page and many pages have more than one recipe. About 1/2 of the book was used, and in the back section is a basic index. There are also many many clipped recipes. This looks like a lifetime project for whomever compiled these into one place. The cover is worn and torn, threatening to fall off, so I assume it was used a lot. The recipe above is the first one in the book, so that is where we will start.

Cottage Bread

2 3/4 cup warm water

Add: 2 pkgs Dry yeast (stir)


3 Tbsp sugar

1 Tbsp salt

2 Tbsp shortening

1/2 of 6 1/2 cups flour (i.e. 3 1/4 cups)

Beat 2 min until smooth. Mix in rest of flour. Cover. Let raise in warm place until double. Beat batter down for 1/2 a minute. Pour 1/2 into greased loaf pan and other 1/2 in loaf pat or 1/2 qt baking dish. Let raise 30 min. Brush with melted shortening. Bake 375 40-50 min.

5 thoughts on “Cottage Bread

  1. This looks like a fool proof recipe to start with if you’ve never made anything with yeast. The trick is when you add the yeast to the warm water, it should be warm, NOT hot. Too hot and the yeast will die and not activate and get all creamy. You’ll know when your yeast is softened just by looking at it…even if you’ve never used yeast before. I tend to put just a bit of sugar in the water as well so the yeast have a nice little snack and really start fermenting!


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