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White Bread Recipe

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

Contributor:  
Contributor:  
Wil Wagner
Added: Tuesday, June 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Dissolve:
2 packages dry yeast in
1/2 cup warm water
1 teaspoon sugar (Splenda)
Sift:
16 cups flour - into a generous size bowl. Push flour to side of bowl to make a cavity in center. (I use a large aluminum bowl)
Into another bowl:
1/2 cup lard, soft or melted or vegetable oil
2 tablespoons salt
1/2 cup sugar (Splenda)
1 cup hot water

Directions:
Directions:
Stir and blend till all is dissolved. Add: 5 cups cool water. When this is luke warm add the yeast mixture. Reserve 1/4 cup of the flour to add while kneading. Mix well, kneading in the 1/4 cup of flour. Cover with a cloth. Set in a warm place out of the draft. Allow to rise till double in bulk. Knead down very well and allow to rise again. Form into 8 - pound loaves. Let rise again until all corners of the pans are filled and the bread is nicely rounded. Preheat oven to 350. Place pans carefully in oven so heat can circulate. Bake for 45 minutes without opening the oven door. Bread is done when tapping on top of the loaf produces a hollow sound. Remove pans as soon as it comes from the oven and cool on racks. Remember when preparing the bread for the pans to grease them generously so the bread slips out easily. Bread to be frozen must cool no less than 12 hours.

Personal Notes:
Personal Notes:
This bread freezes very well and makes excellent french toast.

 

 

 

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