White Bread
Source of Recipe
Daily Recipe
List of Ingredients
7 1/4 to 7 3/4 cups bread flour
1 tablespoon nonfat dry-milk powder
2 packages active dry yeast
2 2/3 cups water
13 cup shortening
3 tablespoons sugar
2 teaspoons salt
Recipe
In a large mixing bowl, combine 3 cups of the bread flour, the
nonfat milk powder and yeast; set aside. In a medium saucepan,
heat and stir water, shortening, sugar and salt until just
warm and shortening almost melts. Add water mixture to the
dry mixture. Beat with an electric mixer on low speed for
30 seconds, scraping the sides of the bowl constantly. Beat
on high speed for 3 minutes. Stir in as much of the remaining
flour as you can with a wooden spoon. Turn the dough onto a
lightly floured surface. Knead in enough of the remaining
flour to make a moderately stiff dough that's smooth and
elastic (9-8 minutes total). Shape the dough into a ball.
Place in a lightly greased bowl, turning once to grease the
surface of the dough. Cover and let dough rise in a warm
place until doubled in size. (45-60 minutes)
Punch dough down. Turn out again onto a lightly floured
surface. Divide into 2 or 3 equal portions. Cover; let rest
for 10 minutes. Meanwhile, lightly grease two 9x5x3 inch loaf
pans or three 8x4x2 inch loaf pans. Shape each portion of
dough into a load by rolling on a lightly floured surface
into a 12x8 inch rectangle. Roll up, jelly-roll style,
starting form the short side. Seal with fingertips as you
roll. Place into prepared loaf pans. Cover & let rise in a
warm place until almost doubled (20-30 minutes).
Bake in a 375 degree oven for 30-40 minutes or until bread
sounds hollow when you tap the top with your finger.
Immediately remove bread from pans and cool on wire racks.
YIELD: 2 or 3 loaves
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