Another Family Recipe: Light Bread

One of the delights of my childhood was going to Grandma’s house on Sunday and smelling her light bread baking. Eating it hot from the oven was even more delightful. She had both a wood stove and a gas stove in her kitchen. She used the wood stove for baking the bread and for most of her cooking. I rarely saw her use the gas stove.

Mattie Blanche Nace Ruble—who lived to be nearly 97—grew up in Lithia, Virginia, but moved to Roanoke when she married a railroad man. Here is a picture of her as a young mother with her three children (Lawrence, the oldest; Raymond, the baby; and Alene, my mother).


Grandma probably got the recipe from her mother, Sulmena Frances Spence Nace, pictured here with her husband, William Robert Nace.

Grandma Ruble’s Light Bread

1 cake or package of yeast
1 tablespoon sugar
1 tablespoon shortening (She used lard but Crisco works)
6 cups plain flour
1 teaspoon of salt
1 pint lukewarm water

Dissolve 1 cake yeast and 1 Tbs. sugar in one pint lukewarm water. Add 1 Tbs. shortening (Crisco) and 3 cups plain flour. Beat until smooth. Then add 1 tsp. salt and 3 more cups of flour—or enough to make a dough that is easily handled.

Knead the dough until smooth and elastic–about 10 minutes. Place dough in greased bowl, cover, and set in a moderately warm place, free from drafts, until light (about 50 minutes).

Punch down dough and form into rolls. Place rolls in greased bread pans, cover, and let rise one hour. Bake 30 minutes in preheated 350 degree oven. [Note: I added the time and temperature that worked for me.]

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I liked the rolls from the corner of the pan—crust on two sides so it held up well for buttering.

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