Admittedly, I am getting pretty good at bread making. I think I have finally figured out the kneading and resting process. Of course, that doesn’t mean it always works!
This bread definitely worked!
The dough rose beautifully. My two loaves were the same size at the end, which was wonderful.
The bread has a light feel to it, so it isn’t too heavy.
The crust is buttery and not too hard. I know this has been a complaint from my daughter a few times - she doesn’t like a hard thick crust.
While the bread is dense, it isn’t heavy. There were no holes or empty spots in the loaves.
I sliced the bread fairly thin. We used it for peanut butter sandwiches for school. And we made a lot of toast!
Since making this bread the first time I have made it again. I think this will be my go to sandwich bread recipe!
STANDARD WHITE BREAD
1 Envelope Yeast
1/4 Cup Lukewarm Water
1 Teaspoon Sugar
1 1/2 Teaspoons Salt
2 Tablespoons Shortening
2 Tablespoons Sugar
2 Cups Milk, Scalded
6 Cups Sifted Flour
Add yeast to lukewarm water with 1 teaspoon sugar. Let stand for 5 minutes. Add salt, shortening and remaining sugar to scalded milk and cool to lukewarm. Add softened yeast and 3 cups flour. Beat well. Add enough more flour to make a soft dough. Place remaining flour on a board, turn out dough and knead until smooth and elastic. Place in a greased bowl, turn to coat, cover with a cloth and let rise. Punch down and let rise a second time. Cut dough into halves, round into balls, cover and let stand for 10 minutes. Shape into loaves and place in greased loaf pans. Coat tops with butter, cover and let rise. Bake in a 400 degree oven for 10 minutes. Reduce temperature to 375 degrees. Bake 35 to 40 minutes longer. Makes two loaves.
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