5 3/4 c All-purpose flour (up to
-6-1/4)
1 pk Active dry yeast
2 1/4 c Milk
2 tb Sugar
1 tb Shortening
2 ts Salt
This recipe is from the Better Homes & Gardens Homemade Bread Cookbook.
They give 2 recipes for white bread…this is what they call their “easy
mix method”.
In large mixer bowl combine 2 1/2 cups of the flour and the yeast. In
saucepan heat together milk, sugar, shortening and salt just till warm
(115-120 degrees), stirring constantly to melt shortening. Add to dry
mixture in mixing bowl. Beat at low speed with electric mixer for 1/2
minutes, scraping sides of bowl constantly. Beat the mxiture 3 minutes at
high speed.
By hand, stir in enough of the remaining flour to make a moderately stiff
dough. Turn out onto a lightly floured surface and knead until smooth and
elastic (8 to 10 minutes). Shape in a ball. Place dough in lightly greased
bowl; turn once to grease surface. cover, let rise in warm place until
double (about 1 1/4 hours). Punch dough down, turn out on lightly floured
surface. Divide dough into 2 portions.
Shape each in a smooth ball; cover and let rest 10 minutes. Shape into
loaves; place in 2 greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Cover and
let rise till double (45 to 60 minutes). Bake at 375 until done, about 45
minutes. If tops brown too fast, cover loosely with foil the last 15
minutes. Remove from pans; cool. Makes 2 loaves
Yields
1 Servings