Light Bread Recipe
Ingredients
| Sugar | 2 Tablespoon | |
| Salt | 1 Tablespoon | |
| Shortening | 1/2 Cup (16 tbs) | |
| Milk | 1/2 Cup (16 tbs), scalded | |
| 2 cakes of yeast | ||
| Lukewarm water | 1/2 Cup (16 tbs) | |
| Egg | 1 | |
| Flour | 5 Cup (16 tbs) | |
Directions
Add sugar, salt and shortening to the milk and cool to lukewarm.
Soften the yeast in lukewarm water.
Let stand ten minutes.
Beat the egg and add egg and yeast to first mixture.
Mix in flour to make dough that can be handled, but isn't too stiff.
Knead lightly.
Grease a pan and place dough in it.
Cover and leave at room temperature to rise.
When double in bulk, turn out on board and knead again.
Shape into loaves and place in greased pans.
Let rise again to double its bulk.
Bake in 400 degree oven for 15 minutes then reduce heat to 375 degrees and bake 30 minutes longer.
Makes two large loaves or three small ones.
Soften the yeast in lukewarm water.
Let stand ten minutes.
Beat the egg and add egg and yeast to first mixture.
Mix in flour to make dough that can be handled, but isn't too stiff.
Knead lightly.
Grease a pan and place dough in it.
Cover and leave at room temperature to rise.
When double in bulk, turn out on board and knead again.
Shape into loaves and place in greased pans.
Let rise again to double its bulk.
Bake in 400 degree oven for 15 minutes then reduce heat to 375 degrees and bake 30 minutes longer.
Makes two large loaves or three small ones.
Chef
