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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

White Bread Recipe

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This recipe for White Bread is from Betty's Best and her Family's Favourites, 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 cups lukewarm water
1 envelope (2 1/4 tsp) active dry yeast
(for extra fast rising, double yeast)
1 tsp sugar
(for quick action, also double sugar)
2 cups milk
3 tbsp sugar
5 tsp salt
12 cups sifted flour
3 tbsp shortening
Directions:
Directions:
* This is straight dough method.
1. Put 1 cup lukewarm water in bread bowl, add yeast and 1 tsp sugar, stir and let stand 10 minutes. Add milk, sugar, salt and remaining water, then half the flour and beat well. Add shortening and remaining flour, or enough to make an easy-to-handle dough. Knead dough lightly until smooth and elastic (fold, press, turn, repeat).
2. Place dough in greased bowl, cover and set in warm place free from draft. Let rise until doubled in bulk. Punch dough down and let rise again until about 3/4 as high as first rise, divide into 4 equal prions and shape into balls.
3. Cover with cloth and let rest 10 or 15 minutes. Shape into loaves and place in greased bread pans. Cover and let rise until doubled in bulk. Bake at about 400 F for 45 minutes.
Personal Notes:
Personal Notes:
Watch out Paul Hollywood, Betty’s classic bread from Canada’s Foods and Home Management experts would be your stiffest competition.

 

 

 

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