WHITE BREAD (Jane Templeton Gibb)
Scald: 1 cupmilk
Stir in: 3 tablespoons sugar
2 ½ teaspoons salt
6 tablespoons shortening
Cool to lukewarm.
Sprinkle in 1 package of yeast. Stir until dissolved.
Add to first mixture.
Add: 3 cupssifted, enriched flour.
Beat until smooth.
Stir in an additional 3 cups flour.
Turn out on a lightly floured board. Knead until smooth and elastic. Placein 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. Dividein half, let rest 15 to 20 minutes. Shapeinto loaves. Place in greased breadpans (9x5x3″). Cover.. Letrise in a warm place, until center is slightly higher than center of pan, about1 hour.
Bake at 350° F. for 45 minutes.
This recipe has been kitchen tested.
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