|Recipe : Entry # 6626|
|2 cups warm milk (not scalding hot)
2 packages yeast
1/2 cup sugar
6 tablespoons shortening
2 teaspoons salt
5-6 cups high-gluten or bread flour
|Combine all ingredients except flour using a bread hook in your mixer if you have that kind of mixer.
Slowly add flour until a soft dough has formed. It should no longer stick to the mixing bowl as the bread hook turns.
Form a ball and place in a greased bowl. Cover and let rise in a warm place until double. About an hour.
Punch down the dough, reform the ball, and let rise until double again. About 45 minutes.
Punch down the dough once more, divide in half, and form into loaf shapes to fit into greased bread baking dishes.
Let rise covered 1 more hour then bake at 350 for 20-30 minutes until done.
I vary this recipe by substituting 1 cup of rye flour in place of the bread flour for rye bread or 1 cup of whole wheat flour for wheat bread. All are delicious.