I got "onboard" this morning to see how all are doing and I saw a recipe for Bread without using oil.  I can't seem to find it now...can you tell me where I might find it. It was from a gal who said it was a tried and true recipe from years ago.I really want to try it.

I'll visit later, I have to go and finish getting the Xmas decorations down.

thanks so much, Liz

bump for help

thanks lindachicken, I really aprpreciate your bumping it for me. I remember the recipe said it can be used for cinnamon rolls,,Ladder bread< and some other breads...jsut by using the recipe. Makes me so mad, I read the recipe this morning and was on my laptop and it doesn't have a printer so thought I'd wait to get in here to my other computer and sure enough,by the time I got to getting in here, I can't locate the recipe. this is called 'THE SCHMIDT FACTOR) hahahaha,

Have a good day, hopefully someonw can answer the question for me.

Bye for now, Liz

Do you remember what it was called?

Hello there,It said something like "easy white  bread"I do remember it said no oil is used....and a number of variations can be made from one recipe. It was someones mothers bread recipe i think.it was posted early this morning....Well, early to me since I'm retired LOL Thanks, liz

bumping for Liz

Hope you find the recipe! I tried to do a search but came up with nothing. I have yet to have the search find what I put in there. Sigh!

Germanlady

Liz - I think I know the recipe - I will find it and post for you

This was posted by lightningbug in the Recipes section.

From Suzzane McMinn

Deliciously simple and simply delicious, Grandmother Bread is a near-daily staple in our farmhouse. This is a heritage recipe, tested by time and the hands of mothers and grandmothers for over a hundred years. This secret family recipe is different from many standard white bread recipes in that it contains no milk or oil, and its very simplicity produces a bread of light but sturdy texture that yields loaves for perfectly sliced sandwich bread (the best sandwich bread you'll ever taste! also makes excellent french toast!), plus the same dough can be used to create dinner rolls, cinnamon-swirl loaves, sweet rolls, crispies, and apple-streudel ladder loaf.

How to make Grandmother Bread:

2 1/2 cups very warm water
1 package yeast
1/2 teaspoon salt
1/3 cup sugar
5 1/2 cups all-purpose flour

In a large bowl, combine water, yeast, sugar, and salt. Let sit five minutes. Stir in first three cups of flour with a heavy spoon. Add the next cup of flour a little at a time as needed, stirring until dough becomes too stiff to continue stirring easily. Add a little more flour and begin kneading. The 5 1/2 cups flour is approximate-your mileage may vary! Continue adding flour and kneading until the dough is smooth and elastic. Let dough rise in a greased, covered bowl until doubled. (Usually, about an hour.) Uncover bowl; sprinkle in a little more flour and knead briefly before dividing in half. With floured hands, shape dough into loaves and place in two greased loaf pans. Tear off two pieces of plastic wrap and grease with oil spray (to prevent it from sticking to the loaves as they rise) and cover loaf pans. Let rise till loaves are tall and beautiful! (About an hour, depending on the temperature in your kitchen.)

Bake for 25 minutes in a preheated 350-degree oven. Makes two loaves. Recipe can be cut in half or doubled.

Dinner rolls:
After the first rise, divide dough into balls and place in a large casserole dish or on a baking sheet. Let rise. Bake at 350-degrees for 15 minutes.

To make brown-and-serve rolls: Bake rolls for 8 minutes. Do not brown. Remove from oven and cool. Store in freezer-safe wrappings or containers. To serve-defrost for 15 minutes then bake at 350-degrees about 10 minutes or till browned.

Cinnamon-Swirl Bread:
After the first rise, divide dough in half. Roll each half out on a floured surface into an approx. 12-inch by 7-inch rectangle. Brush lightly with approx. 1/3 cup melted butter. Combine 1/2 cup sugar and 2 teaspoons cinnamon. (Want more cinnamony sweetness? Double the sugar-cinnamon!) Sprinkle half of the sugar-cinnamon mixture over each half. Roll up. Place seam-side down in loaf pans. Let rise and bake at 350-degrees for 25 minutes. If desired, immediately after removing baked bread from oven, drizzle tops with powdered sugar icing.

To make powdered sugar icing: Mix 1 cup powdered sugar, 1/2 teaspoon vanilla, and 1 tablespoon of milk at a time until the mixture is of drizzling consistency. (If you like a lot of icing, double recipe.)

Sweet Rolls:
After the first rise, divide dough in half. Roll each half out on a floured surface into an approx. 12-inch by 7-inch rectangle. Brush lightly with approx. 1/3 cup melted butter.

For Cinnamon Rolls: Combine 1/2 cup sugar and 2 teaspoons cinnamon. Sprinkle half of the sugar-cinnamon mixture over each half. (Add raisins if desired.) Roll up from one of the long sides and seal seams. Slice dough into 12 pieces. Repeat with second half. Place rolls on large greased baking sheet or two greased round cake pans. Let rise till doubled. Bake in 350-degree oven for 20-25 minutes. Invert on serving dish. Drizzle with powdered sugar icing as described above.

For Caramel-Pecan Rolls: Combine 1/2 cup sugar and 2 teaspoons cinnamon. Sprinkle half of the sugar-cinnamon mixture over each half. Roll up from one of the long sides and seal seams. Slice dough into 12 pieces. Repeat with second half. Mix 1 cup of brown sugar, 1/2 cup butter, and 2 tablespoons light corn syrup in a small pot. Cook and stir till combined and melted together. Pour into large greased casserole dish or divide between two greased round cake pans. Sprinkle the pan(s) with 1 cup chopped pecans. Place rolls in pan(s). Let rise till doubled. Bake in 350-degree oven for 20-25 minutes. Invert on serving dish.

Crispies:
After the first rise, roll out each half of the dough on a floured surface into a 12-inch square. Combine 1/2 cup sugar, 1/2 cup brown sugar, 1/4 cup melted butter, and 1/2 teaspoon cinnamon. Spread over rolled dough. Roll up each half, seal seams, and cut into 12 pieces. Use the bottom of a glass to flatten pieces. Let rise for 30 minutes. Place rolls a few at a time on baking sheets about four inches apart, cover with waxed paper and roll a rolling pin over the rolls to flatten them again. Brush with more melted butter. Sprinkle with more cinnamon and sugar. Bake at 400-degrees for 8-10 minutes. Serve sprinkled with powdered sugar.

Apple-Streudel Ladder Loaf:
After the first rise, divide dough in half, and roll each half into an 8-inch square on a floured surface. Brush a few tablespoons of melted butter on each square. Combine 1/4 cup brown sugar, 1 tablespoon all-purpose flour, 1 teaspoon cinnamon, and 2 cups chopped, peeled apples for filling. Spread half of the filling down the middle of each square of dough. At the sides of the filling, cut the dough at 1-inch intervals. Fold dough strips over the filling to wrap. Carefully move filled loaves to greased baking sheets. Brush tops with more melted butter; sprinkle with sugar. Let rise till doubled. Bake at 350-degrees for 30 minutes. (Try peaches in this recipe or add nuts-it's all good!) Serve warm slices with ice cream.

from Chickens in the Road --Suzzanne McMinn

I have not tried this recipe-bug

thank so  much Patone. I appreciate your help. I will definitely try your recipe. I love baking homemade breads and am always happy to receive new ones.

Piccasso sent the recipe I was hoping to make. I can't believe she found it for me.believe me, I printed it out this time LOL

Have a fantastic day and Happy New year to you.

liz

hello there, I sent you a private message. thanks so much for the recipe.I appreciate your help.

Happy New year, Liz 

I just read the recipe and seriously now, doesn't it sound wonderful? What a great recipe and so many variations. I'll let you know when I've tried some of the variations. Geeze, I had so much help from you friends, I really DO appreciate your help. What a great group of people here.

Your friend, Liz

I had saved this one for myself.  When you mentioned all the variations, I realized which one you were referring to.  Looking forward to your reviews.

Hi!  I'm Suzanne from Chickens in the Road, where the Grandmother Bread recipe came from.  (I just joined the forum so I'm having trouble just figuring out how to post, LOL.  I swear I sent a comment but it seemed to disappear into the ether....)  Anyway, if you have any questions about the recipe, let me know.  I've been making it almost all my life.  It makes great bread. :)

Suzanne

Oh--I wanted to add, too, if you're interested in reading the history behind the Grandmother Bread recipe, I posted about it on my blog here:

 http://suzannemcminn.com/blog/2007/12/19/the-keeper-of-the-bread-2/

 Suzanne