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White Yeast Bread - Miles Focht Recipe

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This recipe for White Yeast Bread - Miles Focht is from Focht Family Cookbook 2014, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 C. warm water
1 sm. can condensed milk
1 Tbsp. salt
1/4 C. sugar
2 pkts. dry yeast (1-1/2 Tbsp)
2 or 3 Tbsp. shortening
5 - 6 C. flour ( Robin Hood or Gold Medal work best).
You can also use Seal of Minnesota.
Directions:
Directions:
Put 3 C. flour in bowl and make a well. Mix warm water,
cond. milk, yeast, sugar & salt and pour in flour well.
Stir slightly and let stand 10 - 15 min. Mix in remaining flour,
(last 1 or 1-1/1 cups should be put in by the half cup)
until the right texture is reached. Should be a little sticky.
Place in greased bowl and turn to coat.
Cover and let rise till doubled.
Turn out onto floured table or dough board and divide into
16 or 24 oz. balls, depending on size ol loaf pan.
Roll with rolling pin to remove air, then tightly roll up,
tucking in ends and sealing the seams. Top should be smooth.
Place in loaf pans and let rise till almost the size you want
the finished loaf to be. Bake at 350 degrees for 25 - 27 min.
Grease tops and lay on side on cooling rack. Enjoy!
(If you are using light metal loaf pans, temp. should be
increased to 375 deg. and bake for 25 - 30 min.

Note: If you can hold the bottom of the loaf against your
nose without burning your nose, the bread is done.
Number Of Servings:
Number Of Servings:
2 lg or 3 med. loaves
Personal Notes:
Personal Notes:
Large loaf is 22 - 24 oz.; Med loaf is 16 oz.

 

 

 

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