White Bread Recipe
Ingredients
| Milk | 1 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| Salt | 2 Teaspoon | |
| Shortening | 2 1/2 Tablespoon | |
| Warm water | 1 Cup (16 tbs) | |
| package | 1 | |
| Dry Yeast | ||
| Flour | 6 Cup (16 tbs), sifted | |
Directions
Scald milk.
Stir in sugar, salt, and shortening.
Cool to lukewarm.
Measure warm water into mixing bowl.
Sprinkle yeast over water; stir until dissolved.
Add lukewarm milk mixture.
Stir in 3 cups flour.
Beat until smooth.
Stir in remaining flour, until dough can be handled easily.
Turn out on lightly floured board.
Knead until smooth and elastic.
Place in greased bowl; brush lightly with melted shortening.
Cover with clean towel.
Let rise in warm place, free from draft, until doubled in bulk, about 1 hour and 20 minutes.
Punch down and divide into 2 equal portions.
Roll or pat out dough, removing air bubbles, to a 9x7-inch rectangle.
Then roll firmly, as for a jelly roll, starting on a 7-inch side.
Place in greased 8x4x3-inch loaf pan.
Cover with a clean towel and let rise in warm place, free from draft, until doubled in bulk, about 55 minutes.
Bake in hot oven (400°F.) about 50 minutes.
Remove from pans immediately.
Brush top crusts with melted margarine or butter.
Stir in sugar, salt, and shortening.
Cool to lukewarm.
Measure warm water into mixing bowl.
Sprinkle yeast over water; stir until dissolved.
Add lukewarm milk mixture.
Stir in 3 cups flour.
Beat until smooth.
Stir in remaining flour, until dough can be handled easily.
Turn out on lightly floured board.
Knead until smooth and elastic.
Place in greased bowl; brush lightly with melted shortening.
Cover with clean towel.
Let rise in warm place, free from draft, until doubled in bulk, about 1 hour and 20 minutes.
Punch down and divide into 2 equal portions.
Roll or pat out dough, removing air bubbles, to a 9x7-inch rectangle.
Then roll firmly, as for a jelly roll, starting on a 7-inch side.
Place in greased 8x4x3-inch loaf pan.
Cover with a clean towel and let rise in warm place, free from draft, until doubled in bulk, about 55 minutes.
Bake in hot oven (400°F.) about 50 minutes.
Remove from pans immediately.
Brush top crusts with melted margarine or butter.
Chef
