Pepperidge Farm White Bread Copycat from 1950

Pepperidge Farm White Bread Copycat from 1950

Copycat of the original hand kneaded Pepperidge Farm White Bread from 1950.

[i]In 1937, Margaret Rudkin founded the Pepperidge Farm bakery in Fairfield, Connecticut. Her family lived on property called Pepperidge Farm, named for an ancient Pepperidge tree that grew there. One of her young sons suffered from severe allergies and asthma. On the advice of their doctor, as a treatment, he was put on a diet of fruits and vegetables and minimally processed foods. Margaret decided to try baking him some all-natural whole wheat bread as part of the diet. She used only wholesome ingredients like stone-ground whole wheat, fresh butter, whole milk and honey in the bread.

Her recipe turned out to be so successful, friends and family kept asking for it. She sold some to a local grocer. Even though her bread cost three times as much as most breads, orders poured in and she started a local bakery. She hired local women to work in the bakery and the bread was kneaded and prepared only by hand. Later they added a premium white bread made with whole milk, honey and butter and oatmeal bread, raisin cinnamon bread and others. In 1950, when the Pepperidge Farm Bakery expanded into Pennsylvania, bread was still hand kneaded at the new bakery. The bakery business expanded across America through the 1940’s and 1950’s making her a millionaire. She sold the Pepperidge Farm Bakery to Campbell’s Company in 1961.[/i]

Makes Two 1-1/2 LB (0.75 kg) loaves.

1-1/2 cups (365 g) Whole Milk, divided use
4-1/2 tsp (14 g) Active Dry Yeast
2 tsp (12 g) Table Salt
4 Tbsp (55 g) Butter
2 Tbsp (25 g) Vegetable Shortening
3/4 cup (180 g) Warm Water
4 Tbsp (65 g) Honey
2 Tbsp (20 g) Cane Sugar Syrup (substitute White Granulated Sugar if you can’t find cane sugar syrup)
6 cups (820 g) Unbleached Bread Flour

  1. Heat 1/2 cup milk until lukewarm. Dissolve yeast in milk. Let stand 10 minutes.

  2. Scald remaining 1 cup of milk, pour over salt, butter and shortening in large mixing bowl. Add warm water and allow mixture to cool to lukewarm. Add honey, cane sugar syrup and
    dissolved yeast. Add flour, beating vigorously with wooden spoon, until dough forms a ball.

  3. Turn out on a well-floured board. Knead vigorously until dough is elastic. Place dough in a lightly greased bowl.

Cover, set in a warm place until doubled in bulk.

  1. Place dough on floured board. Divide in two parts shaping loaves to fit 5-inch by 9-1/2-inch (23 x 13 cm) loaf pans. Grease loaf pans well with unsalted shortening. Cover, let loaves rise in pans until almost doubled in bulk (about 1 hour) in a warm
    place.

  2. Bake in preheated 400-degree F (205-C) oven about 30-40 minutes or until bread is well browned and done.

Pepperidge Farm White Bread Copycat from 1950 For Bread Machine

[i]This version is for a Bread Machine.

Copycat of the original hand kneaded Pepperidge Farm White Bread from 1950.[/i]

Makes one 1-1/2 LB (0.75 kg) loaf.

3/4 cup (180 g) Whole Milk
1/4 cup (60 g) Warm Water
1 tsp (6 g) Table Salt
2 Tbsp (30 g) Butter
1 Tbsp (15 g) Vegetable Shortening
2 Tbsp (30 g) Honey
1 Tbsp (10 g) Cane Sugar Syrup (substitute White Granulated Sugar if you can’t find cane sugar syrup)
3 1/4 cups (410 g) Unbleached Bread Flour
2-1/4 tsp (or 1 packet) (7 g) Bread Machine or Instant Yeast

Add all the Bread ingredients in order given or as recommended by your bread machine manual.

Select REGULAR or WHITE BREAD CYCLE, 1-1/2 LB LOAF, LIGHT CRUST and press START.

In the first few minutes of kneading, adjust the dough, if necessary, so it is smooth and non-sticky, and not dry or crumbly, by adding flour or water, a tablespoon at a time.

Remove from bread machine when done. Allow to cool before slicing.

Made this today by hand method for tonight’s dinner. Loaves look beautiful. Haven’t sliced one yet.

Everyone loved this bread. Definitely a keeper!

I looked in old newspapers on Google newspaper archive and found the ingredients listed in an old ad. I made up a recipe and tested it. The honey flavor comes through and because of the milk, this is a nice fluffy, soft bread. Really good.

I do have a question about the recipe. I made it just as posted and I wouldn’t change a thing, but why is butter and shortening used? Also, why honey and cane sugar syrup?

Those were the all ingredients listed on the original Pepperidge Farm White Bread wrapper. In baking, butter and shortening will do different things and be used in combination. Butter for flavor and shortening for adding a tender texture to the bread. Honey will also add flavor and the sugar syrup would add a different kind of sweetness.

Thanks. Had this bread toasted for breakfast today. It makes nice toast.

I have made this bread again, exactly as the first time, but this time the loaves fell in the center. It didn’t affect anything except the appearance. What could have caused this to happen? I am baffled.

from my notes -

BAKING YEAST BREADS

Yeast Bread Baking Tips

To determine if your yeast is still active, dissolve 1 tsp. sugar in 1/2 cup lukewarm water in a see-through measuring cup. Sprinkle 1 tbsp. yeast slowly over the water. Stir and let stand for 10 minutes. At the end of this time, the yeast should have foamed up to reach the 1 cup mark. Yeast that does not reach this mark in 10 minutes will not produce a good loaf and should be discarded.

The sugar in bread dough supplies the tiny yeast plants with instant food and gets them off to a fast start. Artificial sweeteners are not recommended for yeast breads because they cannot be used by the yeast as natural sweeteners can.

Salt is added to yeast breads not only for flavour but also to keep the yeast fermentation in the bread dough under control. Too little salt will allow the yeast to push the dough so high that it may even collapse. Too much salt will keep the dough from rising enough.

How Ingredients Work in a Bread Machine
Timing is the key to successful bread from a bread machine. In traditional methods, the dough is allowed to rise until it is ready for the oven. In the bread machine, the baking begins after a given amount of time whether the dough has risen sufficiently or not. If the dough does not rise quickly enough, the result will be a dense loaf. If it rises too quickly, the dough will fall before the baking sets the loaf. The window of time in which bread will turn out perfectly shaped is relatively small.
There are a number of factors that effect rise times. They are:
The amount and type of yeast. Adding more yeast will speed the rise. Adding too much yeast will make the bread crumbly. In most cases, there are better ways to affect the rising of the dough than changing the yeast.
Dough temperature. Yeast grows ideally at temperatures of 78 or 80 degrees. Changing the water temperature by ten degrees will affect the shape of the loaf. For most of us, that means that a thermometer is a necessary tool for consistently shaped bread.
Dough hydration. An extra tablespoon of water makes a difference so measure water carefully.
Salt. The shape of the loaf will change with the amount of salt in the recipe. If you don?t think your loaf is rising enough, reduce the slat by one-half teaspoon.
Sweeteners. Sugar, honey, or molasses feeds the yeast and accelerates the rise. While sugar will affect your bread, salt has a more dramatic affect.
Kitchen environment. A warm or cool kitchen or warm or cool ingredients will affect the rising of the bread.
Every bread machine and every kitchen is different and the results from your bread machine may not always be perfect. You can tinker with the first five of these factors to fine tune a recipe. If you are using bread machine mixes instead of a recipe, you cannot change the ingredients in the mix but still, you can still fine tune the mix to fit your machine and your conditions. What follows is a guide for doing so.
Tips for Improving the Odds with Your Bread Machine
Bread machines are wonderful inventions but they can be a little bit tricky. The margin for error in most recipes is really quite narrow–even for those recipes supplied by the manufacturer - much narrower than breads made in your stand-type mixer or by hand.
Here are some hints that will move the odds more to your favor:
Always measure the ingredients accurately. Measure liquids in a clear measuring cup at eye level.
If the water temperature is specified, use a kitchen or candy thermometer to measure the temperature.
Always use fresh flour kept in a closed container. Flour absorbs moisture from the air and will affect the moisture amount in the recipe. (We receive our flour within 60 days of milling and once opened, store it in sealed containers.)
Always start with both the machine and the ingredients at room temperature.
If you have trouble baking bread with your machine, do what many experienced bread machine users do: use the machine for mixing and rising but not baking. Many machines have a ?dough/manual? setting. Use it and then form the loaf and transfer it to a baking pan or sheet.
To use your bread machine in this way, begin the mix or recipe as instructed. Check on the dough as the machine mixes and kneads. If the dough is too sticky add another tablespoon of flour or if too dry, dribble a little water into the machine. Let the machine continue through the rise cycle. When the machine beeps to signal that baking is to begin, gently remove the dough by inverting the pan over the counter. Gently knead the dough to release the trapped gas and then form the loaf. Bake as a conventional loaf, usually at 350 degrees. You will have tilted the odds back in your favor, you will have the option of forming loaves the size and shape you wish (or even dinner rolls), and you won’t have a thick crust and a hole in the loaf.

I still don’t know why my bread fell.:frowning:

I’ve found two main reasons loaves fall, in my experience.

One, if the dough is too wet, I found the top will collapse on baking. When I started weighing the ingredients, I got more consistent loaves. A cup can hold 4 oz to 5 oz of flour, depending on how it is filled. That can be a 20% difference in the amount of flour used.
I try to aim for a 66% hydration (liquids weigh 66% the weight of the flour). You should be okay in the 60% to 70% range. Count water, milk, juice and eggs (eggs are 35 to 55 gm each depending on size) in hydration. Don’t count oils or sugary syrups (like honey, molasses, etc).

Two, if the bread is over proofed (rises too long) the yeast will eat the internal structure of the bread and the top will collapse.

Thank you. Now I have an idea how to prevent future problems.

I was out of sandwich bread and made this, it’s my new go to sandwich bread recipe. Made it in my kitchen-aid with the dough hook and it was a breeze, I didn’t knead it by hand at all, only when I shaped the loaves. The only changes I made were a couple because I was too lazy to go get the butter and shortening, subbed margarine and white sugar because they were handy. Great slicing, sandwich and toasting bread. Keeper. I baked for 40 minutes and that was about 5-10 minutes too long in my oven, next time I’ll do 30.