"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Perfect White Bread Recipe

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This recipe for Perfect White Bread, by , is from A Special "Brand" of Cooking II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
5 3/4 to 6 1/4 c. all-purpose flour
1 pkg. active dry yeast
2 1/4 c. milk
2 T. sugar
1 T. shortening
2 tsp. salt.


Directions:
Directions:
Oven: 375 ~ Yield: 2 loaves

In large mixing bowl combine 2 1/2 c. of the flour and the yeast. In saucepan or microwave, heat together milk, sugar, shortening and salt just till warm (115), stirring constantly to melt shortening. Add to dry mixture in mixer bowl. Beat at low speed with electric mixer for 30 seconds, scraping sides of bowl constantly. Beat the mixture 3 minutes at high speed. By hand, stir in enough remaining flour to make a moderately stiff dough. Turn out on lightly floured surface and knead till smooth and elastic (8 to 10 minutes). Divide dough in 2 portions. Shape each in a smooth ball; cover and let rest 10 minutes. Shape in loaves; place in two greased 8 1/2x4 1/2x2 1/2-inch loaf pans. Cover and let rise till double (45 to 60 minutes). Bake at 375 till done, about 45 minutes. If tops brown too fast, cover loosely with foil the last 15 minutes. Remove from pans; cool.

Personal Notes:
Personal Notes:
Recipe from BHG Homemade Bread Cookbook. Basis for many blue fair ribbons.

 

 

 

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