WHITE BREAD               (Jane Templeton Gibb)

Scald:  1 cup milk

Stir in:  3 tablespoons sugar

                        2  teaspoons salt

                        6 tablespoons shortening

Cool to lukewarm.

Sprinkle in 1 package of yeast.  Stir until dissolved. 
Add to first mixture.

Add:  3 cups sifted, enriched flour.
Beat until smooth.
Stir in an additional 3 cups flour.

Turn out on a lightly floured board.  Knead until smooth and elastic.  Place in greased bowl, brush with shortening.
Cover.  Let rise in a warm place, free from draft, until doubled in bulk, about 1 hour.
Punch down, turn out on board.  Divide in half, let rest 15 to 20 minutes.  Shape into loaves.  Place in greased bread pans (9x5x3").  Cover.. Let rise in a warm place, until center is slightly higher than center of pan, about 1 hour. 

Bake at 350 F. for 45 minutes.

This recipe has been kitchen tested.

 

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