Directions: |
Directions:In a large bowl, combine 2 cups flour, sugar, salt and yeast; blend well. In a small saucepan, heat water and oil/shortening until very warm (120º-130º F). Add warm liquid to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed (hand or stand mixer). By hand stir in an additional 2½-3 cups flour until dough pulls cleanly away from sides of bowl.
On floured surface, knead in ½-1 cup flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80º-85º F) until light and doubled in size, 45-60 minutes.
Grease two 8x4 or two 9x5 inch loaf pans. Punch down dough several times to remove all air bubbles. Divide dough into 2 parts; shape into loaves. Place in greased pans. Cover, let rise in a warm place until dough fills pans and tops of loaves are about 1 inch above pan edges, 30-35 minutes.
Heat oven to 375º. Uncover dough. Bake 40-50 minutes or until loaves sound hollow when lightly tapped. Immediately remove from pans; cool on wire racks. Brush with melted butter or margarine.
For Cinnamon Swirl Bread
Divide dough into two parts. Roll each to 14x7 inch rectangle of dough. Brush each with melted margarine or butter, sprinkle each with mixture of ¼ sugar and 1 tsp. cinnamon. Starting with 7 inch side, roll up. Seal edges and place seam side down in greased loaf pans. Let rise and bake as directed above. |
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