Country White Bread Recipe
Ingredients
| Active dry yeast | 2 | |
| Warm water | 3 Cup (16 tbs) | |
| Egg | 1 | |
| Shortening | 3 Tablespoon | |
| Sugar | 3 Tablespoon | |
| Salt | 1 Tablespoon | |
| All purpose flour | 10 Cup (16 tbs) | |
| Melted butter or margarine | ||
Directions
In a mixing bowl, dissolve yeast in warm water.
Add the egg, shortening, sugar, salt and 5 cups flour; beat until smooth.
Stir in enough remaining flour to form a stiff dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down.
Turn onto a lightly floured surface; divide in half.
Roll each portion into a 12-in x 10-in rectangle.
Roll up jelly-roll style, starting with a long side; pinch seam to seal.
Place seam side down on a greased baking sheet.
Cover and let rise until doubled, about 30 minutes.
With a sharp knife, make five shallow diagonal slashes across the top of each loaf.
Bake at 400° for 35-40 minutes or until golden brown.
Remove from pans to wire racks.
Brush with butter.
Add the egg, shortening, sugar, salt and 5 cups flour; beat until smooth.
Stir in enough remaining flour to form a stiff dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down.
Turn onto a lightly floured surface; divide in half.
Roll each portion into a 12-in x 10-in rectangle.
Roll up jelly-roll style, starting with a long side; pinch seam to seal.
Place seam side down on a greased baking sheet.
Cover and let rise until doubled, about 30 minutes.
With a sharp knife, make five shallow diagonal slashes across the top of each loaf.
Bake at 400° for 35-40 minutes or until golden brown.
Remove from pans to wire racks.
Brush with butter.
Chef
