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Favorite White Bread |
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Serves: 4 Print this Recipe2 packages yeast active dry 1/2 teaspoon sugar 1/4 cup water warm (105° to 115° F.) 4 cups milk scalded 1/2 cup vegetable shortening solid 1 tablespoon sugar 1 tablespoon salt 10 cups flour In a small bowl dissolve yeast and sugar in warm water; let stand until foamy, 5 to 10 minutes. In a large bowl blend milk, shortening, sugar and salt until shortening has melted. Cool to lukewarm. Stir 3 cups flour and yeast mixture into milk mixture. Add flour gradually to make a stiff dough. On a lightly floured surface knead until smooth and elastic, 5 to 10 minutes. Place in a greased bowl; turn to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, 60 t0 90 minutes. Grease four 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pans. Punch down dough; divide into four portions.* Shape one into a ball and roll on a lightly floured surface into a 14 x 7-inch rectangle. Starting from the short side, roll as for a jelly roll. With side of hand, press end to seal. Fold ends under loaf, sealing well. Place seam-side down in pan. Repeat with remaining dough. Cover and let rise in a warm place, free from drafts, until doubled, 60 to 90 minutes. Bake in a preheated 400° F. oven for 25 to 30 minutes or until done Remove from pans immediately; cool on wire racks. * Or, divide into three portions and use 9 x 5 x 3-inch loaf pans. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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