White Bread

6 C all-purpose flour
2 Tbsp active dry yeast (or yeastcake)
2½ C water or milk
3 Tbsp sugar
1 tsp salt
¼ C shortening

In large mixer bowl, combine 2½ cups of the flour and the yeast. In saucepan, heat milk, sugar, shortening, and salt just til warm (115º to 120º) and shortening is almost melted, stirring constantly. Add heated milk mixture to flour mixture. Beat at low speed with electric mixer for ½ minute, scraping sides of bowl. Beat 3 minutes at high speed. Stir in as much of remaining flour as you can mix in with a spoon.

Turn out onto lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape into a ball. Place in lightly greased bowl. Turn once to grease surface. Cover. Let rise in warm place. Beat down every 10 minutes for 5 times.

Punch down. Turn out onto lightly floured surface. Divide dough in half. Cover. Let rest 10 minutes. Lightly grease two 8x4x2 inch loaf pans. Shape each half of dough into a loaf shape, tucking the edges beneath. Brush loaves with melted butter. Cover. Let rise in warm place until nearly double (45-60 minutes).

Bake in 375º oven about 45 minutes, or until done. Or bake at 400º 30-40 minutes. Test by tapping the top with your finger. A hollow sound means the loaf is properly baked. If top browns too fast, cover loosely with foil the last 15 minutes of baking. Remove from pans. Cool.

~Loralee Darley