| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 5 3/4 | c | All-purpose flour (up to 6-1/4) |
| 1 | pk | Active dry yeast |
| 2 1/4 | c | Milk |
| 2 | tb | Sugar |
| 1 | tb | Shortening |
| 2 | ts | Salt |
INSTRUCTIONS
This recipe is from the Better Homes & Gardens Homemade Bread Cookbook. They give 2 recipes for white bread...this is what they call their "easy mix method". In large mixer bowl combine 2 1/2 cups of the flour and the yeast. In saucepan heat together milk, sugar, shortening and salt just till warm (115-120 degrees), stirring constantly to melt shortening. Add to dry mixture in mixing bowl. Beat at low speed with electric mixer for 1/2 minutes, scraping sides of bowl constantly. Beat the mxiture 3 minutes at high speed. By hand, stir in enough of the remaining flour to make a moderately stiff dough. Turn out onto a lightly floured surface and knead until smooth and elastic (8 to 10 minutes). Shape in a ball. Place dough in lightly greased bowl; turn once to grease surface. cover, let rise in warm place until double (about 1 1/4 hours). Punch dough down, turn out on lightly floured surface. Divide dough into 2 portions. Shape each in a smooth ball; cover and let rest 10 minutes. Shape into loaves; place in 2 greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Cover and let rise till double (45 to 60 minutes). Bake at 375 until done, about 45 minutes. If tops brown too fast, cover loosely with foil the last 15 minutes. Remove from pans; cool. Makes 2 loaves Posted to TNT - Prodigy's Recipe Exchange Newsletter by NAFY67C@prodigy.com (DEBORAH EPSTEIN) on Apr 13, 1997
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