Sunday, August 14, 2011

White Bread

Adapted from Joy of Cooking

1 cup milk
1 tablespoon shortening
1 tablespoon butter or margarine
2 tablespoons sugar
1 tablespoon salt
1 package yeast (2 1/4 teaspoons)
1/4 cup warm water (105-115°F)
5-6 cups flour
vegetable oil, for brushing

1. In a saucepan, place milk, shortening, butter, sugar, and salt. Stir until butter and shortening is dissolved. Do not boil. Remove from heat and let cool until lukewarm. (105-115°F)
2. In a large bowl, place yeast and warm water. Let sit until yeast has dissolved, about 5 minutes. Stir in milk mixture then stir in 3 cups flour. Mix for 1 minute.
3. Stir/work in another 2 cups of flour. Knead dough on floured surface, gradually working in more flour until dough is no longer sticky. The dough should be elastic and filled with air bubbles.
4. Place dough in oiled bowl, turning once to coat top. Cover with a towel and let rise until doubled in bulk, about 1 to 1 1/2 hours.
5. Punch down dough and form 2 loaf shapes. Place dough into greased 9x5" pans and brush tops of loaves with oil. Cover with a towel and let rise until almost doubled in bulk, about an hour. 
6. Bake loaves at 450°F for 10 minutes then reduce heat to 350°F and bake 25-30 minutes until golden brown and hollow when tapped on the bottom. Remove from pans right away and cool on wire rack.
7. Slice & enjoy!

Makes 2 loaves.

1 comment:

  1. This looks great! perfect to make some french toast! Yummy!