White Yeast Bread

Serves: 4
Total Calories: 1,363


2 packages yeast active dry
1/4 cup water warm (105° to 115°)
1/2 teaspoon sugar
1/2 cup vegetable shortening solid
1 tablespoon sugar
1 tablespoon salt
4 cups milk scalded
10 cups flour (approximately)


Soften yeast in warm water in small bowl add 1/2 teaspoon sugar. In large mixing bowl, blend shortening, sugar, salt and milk until shortening is melted. Cool to lukewarm. Stir in 3 cups flour add yeast and mix thoroughly. Mix in enough flour to make dough easy to handle. Turn dough onto lightly floured board knead until smooth and satiny, 5 to 10 minutes. Place in greased bowl, turning dough to grease all sides. Cover let rise in warm place (85° to 90°) until light and doubled in volume, about 1 to 1 1/2 hours. Punch down dough divide into 4 portions. Mold into balls roll each portion into rectangle, 14 x 7 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 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pan cover and let rise again in warm place until doubled, about 1 to 1 1/2 hours. Bake at 400° for 25 to 30 minutes or until brown and loaves have a hollow sound when tapped. Remove from pans immediately cool on wire racks.

Nutritional Facts:

Serves: 4
Total Calories: 1,363
Calories from Fat: 265

This White Yeast Bread recipe is from the Current Calendars Cookbook. Download this Cookbook today.

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