Quick White Bread Recipe
Ingredients
| Active dry yeast | 2 | |
| Warm water | 3/4 Cup (16 tbs) | |
| Warm water | 2 2/3 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Salt | 1 Tablespoon | |
| Shortening | 3 Tablespoon | |
| All purpose flour | 10 Cup (16 tbs) | |
| Soft butter or margarine | ||
Directions
Dissolve yeast in 3/4 cup warm water.
Stir in 2 2/3 cups warm water, the sugar, salt, shortening and 5 cups of the flour.
Beat until smooth.
Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured board; knead until smooth and elastic, about 10 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 1 hour.
Punch down dough; divide in half.
Roll each half into rectangle, 18x9 inches.
Roll up, beginning at short side.
With side of hand, press each end to seal.
Fold ends under loaf.
Place seam side down in greased loaf pan, 9x5x3 inches.
Brush loaves lightly with butter.
Let rise until double, about 1 hour.
Heat oven to 425°.
Place loaves on low rack so that tops of pans are in center of oven.
Pans should not touch each other or sides of oven.
Bake 30 to 35 minutes or until deep golden brown and loaves sound hollow when tapped.
Remove from pans.
Brush loaves with soft butter; cool on wire rack.
Stir in 2 2/3 cups warm water, the sugar, salt, shortening and 5 cups of the flour.
Beat until smooth.
Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured board; knead until smooth and elastic, about 10 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 1 hour.
Punch down dough; divide in half.
Roll each half into rectangle, 18x9 inches.
Roll up, beginning at short side.
With side of hand, press each end to seal.
Fold ends under loaf.
Place seam side down in greased loaf pan, 9x5x3 inches.
Brush loaves lightly with butter.
Let rise until double, about 1 hour.
Heat oven to 425°.
Place loaves on low rack so that tops of pans are in center of oven.
Pans should not touch each other or sides of oven.
Bake 30 to 35 minutes or until deep golden brown and loaves sound hollow when tapped.
Remove from pans.
Brush loaves with soft butter; cool on wire rack.
Chef
