Written by Susan Littlefield @ Common Ground Nebraska
This was one of the first things my late father-in-law, Rodney Littlefield, taught me how to make when my husband, Mike, and I started to date. It goes back a long ways and I actually was given it written down on a scrap piece of paper! When our oldest Bryan chose to take it for a fair project this year, it took a bit to write down all the directions as it had listed ingredients but not full steps…it’s just something you learn as you make it in a kitchen with your elders! I do love this bread and it brings back so many wonderful memories of Rod.
- 1T sugar
- 1t salt
- 1T shortening
- 1c water
- 1/2 c warm water
- 1T sugar
- 1 packet yeast
**You can double or triple depending on how many loves you want to make.
In a large coffee cup, place the 1/2 cup of warm water, yeast, 1T sugar. Add in this order and let yeast grow.
Meanwhile, mix 1T sugar, 1t salt, 1T shortening, and 1c water in a large bowl.
Add 2 1/2 cups of flour and mix until moist.
Once your yeast mixture has grown (you will see it “grow” and move up side of cup) pour the yeast mixture into your started bread mixture.
Add 2 1/2 cups more flour and mix until all flour has been added into mixture. If it still has a sticky consistency add up to 1 more cup of flour a bit at a time.
Shape flour into ball, add a palm size amount of oil to your hand and rub over bread mixture (this will keep it from sticking to the side of your bowl but also keep it from drying out while it rises).
Let rise. While it is rising, spray cooking spray to loaf pans.
Punch down bread and pan…do this by evenly separating your bread dough and making into loaves.
Let rise again and bake at 350 for 30 minutes.
Remove from oven and flip out of pans and cool on rack.