White Bread Recipe
Ingredients
| Active dry yeast | 2 | |
| Warm water | 1/2 Cup (16 tbs) | |
| Sugar | 1/3 Cup (16 tbs) | |
| Shortening | 1/3 Cup (16 tbs) | |
| Salt | 2 Tablespoon | |
| Milk | 2 Cup (16 tbs), scalded | |
| Cold water | 1 1/2 Cup (16 tbs) | |
| All purpose flour | 12 Cup (16 tbs) |
Directions
Soften yeast in warm water.
In large mixing bowl blend well sugar, shortening, salt and hot milk until shortening is melted.
Add cold water, cool.
Stir in yeast.
Gradually add flour to make a stiff dough.
Knead on floured board until smooth (5 to 10 minutes).
Place in greased bowl, turn dough so all sides are greased.
Cover with damp towel.
Let rise until double in size (about 2 to 2 1/2 hours).
Punch down dough by plunging your fist in center of dough.
Turn upside down in bowl and let rise another 30 minutes.
Place on floured board and divide in fourths.
Mold into balls, cover and let rise 15 minutes more.
Shape into loaves.
Place in well-greased loaf pans.
Cover with damp towel.
Let rise until dough is well above pan edges (about 1 1/2 to 2 hours).
Bake at 375° for 40 to 50 minutes.
Remove from pan onto wire rack to cool
In large mixing bowl blend well sugar, shortening, salt and hot milk until shortening is melted.
Add cold water, cool.
Stir in yeast.
Gradually add flour to make a stiff dough.
Knead on floured board until smooth (5 to 10 minutes).
Place in greased bowl, turn dough so all sides are greased.
Cover with damp towel.
Let rise until double in size (about 2 to 2 1/2 hours).
Punch down dough by plunging your fist in center of dough.
Turn upside down in bowl and let rise another 30 minutes.
Place on floured board and divide in fourths.
Mold into balls, cover and let rise 15 minutes more.
Shape into loaves.
Place in well-greased loaf pans.
Cover with damp towel.
Let rise until dough is well above pan edges (about 1 1/2 to 2 hours).
Bake at 375° for 40 to 50 minutes.
Remove from pan onto wire rack to cool
Chef
