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Perfect
White Bread
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| 1 pkg. active dry yeast 1/4 c. warm water 2 c. milk, scalded 2 Tbsp. sugar 2 tsp. salt 1 Tbsp. shortening 5 3/4 to 6 1/4 c. sifted flour oven 400 degrees Soften yeast in warm water (110 degrees). Combine hot milk, sugar, salt, and shortening. Cool to lukewarm. Stir in 2 c. of flour; beat well. Add the softened yeast; mix. Add enough of remaining flour to make a moderately stiff dough. Turn out on lightly floured surface; knead till smooth and satiny (8 to 10 min.). Shape in a ball; place in lightly greased bowl, turning once to grease surface. Cover; let rise in warm place till double (about 1 1/4 hours). Punch down. Cut dough in 2 portions. Shape each into smooth ball; cover and let rest 10 min. Shape in loaves; place in 2 greased 9x5x3-in. loaf pans. Cover and let rise till double (45 to 60 min.). Bake in hot oven (400 degrees) 35 min. or till done. If tops brown too fast, cover loosely with foil last 15 minutes. Makes 2 loaves. * * * I used unsalted butter instead of shortening. I also used bread flour instead of all-purpose flour -- there are different brands out there, and this type flour seems to work / knead better and have more "stretch". After the first rising the dough can be shaped however you wish. * * * This recipe is from the "Better Homes and Gardens New Cook Book" 1973 edition. |
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