"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

White Bread Recipe

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

Contributor:  
Contributor:  
Della Winter Rone
Added: Friday, January 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 pkgs active dry yeast
3/4 cup warm water (105 to 115 degrees)
2-2/3 cups warm water
1/4 cup sugar
1 tablespoon salt
3 tablespoons shortening
9 to 10 cups all-purpose flour
Soft butter or margarine

Directions:
Directions:
Dissolve yeast in 3/4 cup warm water. Stir in 2-2/3 cups warm water, the sugar, salt, shortening and 5 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured board; knead until smooth and elastic, about 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. (Dough is ready if impression remains.)
Punch down dough; divide in half. Roll each half into rectangle, 18x9 inches. Roll up, beginning at short side. With side of hand, press each end to seal. Fold ends under loaf. Place seam side down in greased loaf pan, 9x5x3 inches. Brush loaves lightly with butter. Let rise until double, about 1 hour.

Heat oven to 425 degrees. Place loaves on low rack so that tops of pans are in center of oven. Pans should not touch each other or sides of oven. Bake 30 to 35 minutes or until deep golden brown and loaves sound hollow when tapped. Remove from pans. Brush loaves with soft butter; cool on wire rack. 2 loaves.

 

 

 

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