"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

White Bread Recipe

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This recipe for White Bread, by , is from The Reisetter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rod Smith
Added: Friday, October 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 pkg. active dry yeast
1/2 cup warm water (not hot, 110-115 degrees)
1 3/4 cup lukewarm milk
7 to 7 1/4 cups flour
3 Tbs. sugar
1 Tbs. salt
2 Tbs. soft shortening

Directions:
Directions:
Dissolve yeast in water. Add milk, half the flour, sugar, salt and shortening to yeast. Beat until smooth and batter "sheets" off spoon. With hand, mix in enough remaining flour until dough cleans the bowl. Turn onto lightly floured board. Cover; let rest 10 to 15 minutes. Knead for 10 minutes until smooth and blistered. Place in greased bowl, bring greased side up. Cover with cloth. Let rise in warm place until double, about 1 to 2 hours.
Punch down, cover and let rise again until almost double, about 45 minutes. Divide into two parts. Round up and let rest 10 to 15 minutes. Shape into two loaves. Place in greased loaf pans, sealed edge down. Cover with cloth. Let rise until sides reach top of pan, about an hour. Bake in 425 degree oven for 25 to 30 minutes.

Personal Notes:
Personal Notes:
This is another recipe from my old Betty Crocker cookbook that I purchased on E-Bay after the one that belonged to my mother-in-law, Jeananne, fell apart from my constant use.

 

 

 

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