This is a fairly basic bread recipe. That doesn’t mean it isn’t good. But there isn’t really a wow factor to the bread.
The ingredients are simple. The bread goes together very well too.
As is my standard, I made the bread on laundry day. Letting the bread rise in the muggy laundry room while the dryer is going is my trick for a perfect rise. You get a dough that more than doubles!
The rise gives you a very light and fluffy bread. It isn’t heavy at all. ]]The recipe makes two loaves. It’s a nice amount of bread. I usually gift a friend the second loaf. She absolutely loves bread making day! I know she used her loaf to make French toast.
I am planning on using this bread when making the Vegetable Dinner Man Style. That recipe will be coming within the next few days. The recipe calls for an entire loaf of bread, so it seems perfect.
The bread would also be great for sandwiches. It is hearty enough to be used with a spread. But light enough to not be heavy.
WHITE BREAD
2 Packages Active Dry Yeast
1 1/2 Cups Warm Water
1 1/2 Cups Scalded Milk
1/4 Cup Sugar
1 1/2 Teaspoons Salt
3 Tablespoons Shortening
7 Cups Flour
Dissolve yeast in water. Add sugar, salt, and shortening to milk; let cool to lukewarm. Combine with yeast. Add 4 cups flour, beating until smooth, then work in about 3 more cups of flour. At this state the dough is somewhat sticky and rough looking. Turn out on a lightly floured board and knead until smooth and elastic, 8 to 10 minutes. Form into a ball and set in a large, greased bowl. Grease the top of the dough and cover the bowl with a cloth. Let rise until doubled in bulk, about 1 to 1 1/2 hours. Test by pressing finger deeply into dough; if indentation remains, the dough has risen sufficiently. Punch down, let rest 10 minutes. Cut in half and shape into two loaves. Place in greased loaf pans. Brush tops with melted fat and over with a clean towel. Again let rise until doubled, about 50 minutes. Bake in a 425 degree oven for 40 to 45 minutes. Remove from pans at once and allow to cool before slicing.
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