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Cook'n with Betty Crocker 
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Traditional White Bread |
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Serves: 32 Print this RecipeServing Size: 1 slice Makes: 2 loaves, 6 slices each Do you have a need to use less salt in your diet? If so, decrease sugar to 2 tablespoons and salt to 4 teaspoons. Substitute vegetable oil for the shortening. Each rising time will be 10 to 15 minutes shorter. 6 to 7 cups all-purpose or bread flour 3 tablespoons sugar 1 tablespoon salt 2 tablespoons shortening 2 packages active dry yeast 2 1/4 cups very warm water (120° to 130°) Margarine or butter, melted 1. Mix 3 1/2 cups of the flour, the sugar, salt, shortening and yeast in large bowl. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle. 2. Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 40 to 60 minutes or until double. Dough is ready if indentation remains when touched. 3. Grease bottoms and sides of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 or 9 x 5 x 3 inches, with shortening. 4. Punch down dough and divide in half. Flatten each half with hands or rolling pin into rectangle, 18 x 9 inches, on lightly floured surface. Roll dough up tightly, beginning at 9-inch side, to form a loaf. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with margarine. Cover and let rise in warm place 25 to 50 minutes or until double. 5. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 425°. 6. Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with margarine; cool. 1 SLICE: Calories 90 (Calories from Fat 10); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 200mg; Carbohydrates 19g (Dietary Fiber 1g); Protein 2g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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