"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Classic White Bread Recipe

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

Contributor:  
Contributor:  
Michelle Godsey
Added: Thursday, December 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6-7 C. Flour
3 T. Sugar
1 T. Salt
2 T. Shortening
4 t. Active Dry Yeast
2 1/4 C. Very Warm Water

Directions:
Directions:
In a bowl, stir 3 C. of the flour, sugar, salt shortening and yeast until well mixed. Add warm water. Beat on medium speed 1 min, scraping bowl frequently. Stir in enough remaining flour, 1 C. at a time, to make dough easy to handle. Turn dough out on floured surface and knead about 5 min or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with towel and let rise until dough has doubled in size.
Grease bottoms and sides of three 8x4 or 9x5-inch loaf pans with shortening or Pam spray.
Gently push fist into dough to deflate. Divide dough into thirds. Flatten each dough portion with hands or rolling pin into 18x9-inch rectangle on lightly floured surface. Roll dough up tightly, beginning at 9-inch side (press with thumbs to seal after each turn). Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place seam side down in pan. Cover with towel let rise until dough has doubled in size.
Moved oven rack to low position so that tops of pans will be in center of oven. Heat oven to 425 degrees.
Bake 20-25 min or until loaves are deep golden brown and sound hollow when tapped. Remove loaves from pans to wire rack and let cool.

Number Of Servings:
Number Of Servings:
3 loaves
Preparation Time:
Preparation Time:
1 hour

 

 

 

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