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jerre-anne's basic bread

(1 rating)
Recipe by
Karen Petree
St. Joseph, MO

This is the bread recipe used in the Jerre-Anne Cafeteria in St. Joseph, Missouri. The business initially opened as a neighborhood delicatessen in 1930 and quickly evolved into a very popular cafeteria. Jerre-Anne's was best known for its pies, cakes, and cinnamon rolls (which were made using this recipe). Although the business was closed on June 30, 2008, it is still discussed as a favored memory for miles around.

(1 rating)
prep time 5 Hr
cook time 30 Min
method Bake

Ingredients For jerre-anne's basic bread

  • 2 1/4 oz
    pkg active dry yeast
  • 1 c
    lukewarm water
  • 1 tsp
  • 2 c
  • 1/4 c
  • 4 tsp
  • 1/3 c
  • 2
    eggs, beaten
  • 9 c
    sifted flour
  • vegetable shortening, softened
  • 1
    egg, beaten with 1 t. water (optional)

How To Make jerre-anne's basic bread

  • 1
    In a small bowl, combine the yeast and the lukewarm water with 1 t. sugar and let it rest for about 10 minutes.
  • 2
    Meanwhile, in a saucepan over medium heat, scald the milk by bringing it to a near-boil (bubbles will begin to form around the edges, and the milk will form a "skin"). Be careful not to actually boil the milk. When the milk has scalded, remove the pan from the heat and add the butter. Let the butter melt into the milk without stirring. Transfer the scalded milk and the butter to a large mixing bowl and let it cool to lukewarm.
  • 3
    In a separate bowl, mix together the salt, sugar, and eggs; set aside. Add about half the flour (4 to 5 cups) to the milk and butter and mix thoroughly. Add the egg mixture and mix well.
  • 4
    Add the yeast mixture and mix well. Gradually add the remaining flour, more or less, mixing well until the dough is well formed and cleans the sides of the bowl.
  • 5
    Brush softened shortening over the dough, then cover the bowl with a clean dish towel and allow the dough to rise in a warm, draft-free place. One the dough has doubled in bulk (this will take about 2 hours), punch it down and, with lightly greased hands, pull the dough away from the sides of the bowl toward the center.
  • 6
    Let the dough rise again until doubled in bulk (about 1 to 1 1/2 hours). Meanwhile, grease 3 9x7 inch loaf pans.
  • 7
    After the second rising, punch down the dough again and turn it out onto a very lightly floured surface. Knead lightly, then divide the dough and shape it into loaves. Tuck the dough into the loaf pans and brush with softened shortening or the egg wash. Cover and let the dough rise in the pans until it has almost (but no quite) doubled in bulk (this will take about 1 hour).
  • 8
    Preheat the oven to 350 degrees.
  • 9
    Brush the dough with an egg wash for a softer crust, or with melted butter for a crustier one.
  • 10
    Bake the loaves for 30 to 35 minutes. When the bread is done (the crust will be golden), remove it from the oven, then immediately turn the loaves out onto a rack, on their side, and let them cool.
  • 11
    FOR DINNER ROLLS: Grease muffin pans and, instead of shaping the dough into loaves, form the dough into small balls about the size of walnuts. Place 2 balls in each muffin cup and brush with the egg wash. Cover and allow the rolls to rise. When they have about doubled in size (about 30 minutes), bake in a preheated 350 degree oven for about 15 to 18 minutes. Turn the rolls out of their pans immediately after baking. This Basic Bread recipe makes about 30 to 36 rolls.

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