INGREDIENTS

INSTRUCTIONS

Combine yeast, 1/3 cup water and 1/3 cup sugar in small bowl.  Set aside to
rise.  In large mixing bowl (not metal) combine hot water, shortening, salt
and 2 cups of the flour.  Cool to point where dough against the wrist feels
slightly warm.  Add yeast mixture and the Herman Starter. Gradually stir in
the rest of the flour until thick enough to knead on floured board. Knead
12 minutes.  Place in greased bowl, turn to grease all sides, cover and let
rise until doubled (approximately 2 hours). Punch down and knead 2 minutes.
Cover and let rise again until doubled. Knead down and cut into 4 equal
sections.  Cover and let rest 10 minutes.  Mold into loaves and place in 4
greased pans, cover and let raise until doubled (or until loaf is near the
size you wish the finished loaf to be).
Preheat oven to 425 degrees and then turn down to 400 degrees when you put
loaves into the oven.  Bake 40 to 45 minutes for loaves.  For rolls bake 20
to 25 minutes.  Double freezer wrap extra loaves and freeze.
This note accompanied the recipe:  This is the best white bread we know of
to date.  Keeps very well and toasts beautifully.  We sometimes start this
bread after the evening meal.  Punch it down before going to bed. Finish as
per recipe in the morning.
Typed by Jan Gordon, Posted by Vince Gordon, Intercook, 5/93
From: Fran Mcgee (39) Home Cook Posted to bakery-shoppe digest V1 Number
033 by rodney3@juno.com (Rodney G Grantham) on Apr 16, 1997

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