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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