Hospitality Loaf Bread Recipe
Ingredients
| Dry yeast | 1 | |
| Sugar | 1/2 Teaspoon | |
| Warm water | 1/2 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs), scalded | |
| Shortening | 1/3 Cup (16 tbs), melted | |
| 1/4 cup plus 2 tablespoons sugar | ||
| Salt | 2 Teaspoon | |
| Egg whites | 2 | |
| All purpose flour | 5 1/2 Cup (16 tbs) | |
Directions
Dissolve yeast and 1/2 teaspoon sugar in warm water, let stand 5 minutes.
Combine next 4 ingredients in a bowl, mix well.
Cool to 105° to 115°.
Add egg whites and yeast mixture, mixing well.
Gradually stir in enough flour to make a soft dough.
Turn dough out onto a floured surface, and knead until smooth and elastic.
Place in a well-greased bowl, turning to grease top.
Cover and refrigerate 8 hours.
Punch dough down, and divide in half, shape each into a loaf.
Place in two well-greased 8 1/4- x 4 1/2- x 3-inch loafpans.
Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in bulk.
Bake at 350° for 25 minutes or until loaves sound hollow when tapped.
Combine next 4 ingredients in a bowl, mix well.
Cool to 105° to 115°.
Add egg whites and yeast mixture, mixing well.
Gradually stir in enough flour to make a soft dough.
Turn dough out onto a floured surface, and knead until smooth and elastic.
Place in a well-greased bowl, turning to grease top.
Cover and refrigerate 8 hours.
Punch dough down, and divide in half, shape each into a loaf.
Place in two well-greased 8 1/4- x 4 1/2- x 3-inch loafpans.
Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in bulk.
Bake at 350° for 25 minutes or until loaves sound hollow when tapped.
Chef
