White Bread

Nothing’s better on a cold winter’s morning than a freshly baked loaf of bread. When I was a little girl, my mother would often bake bread and with the extra dough, she would make biscuits. I can still remember just sitting at the kitchen table waiting patiently (okay…impatiently) for those biscuits to come out of the oven so I could smear some butter and jelly on them. This is the recipe she used. It makes two loaves.

White Bread

Recipe by Diane BeckerCourse: Uncategorized
Servings

12

servings

Ingredients

  • 1 cup milk

  • 3 Tablespoons sugar

  • 2 ½ teaspoons salt

  • 6 Tablespoons shortening (Crisco or butter)

  • 1 cup warm (not hot) water

  • 1 package yeast

  • 6 cups flour

Directions

  • Scald milk and remove from heat.
  • Stir in sugar, salt and shortening. Cool to lukewarm.
  • Put warm water into a small bowl and sprinkle in the yeast. Stir until dissolved.
  • Add the yeast mixture to the lukewarm milk mixture.
  • Add 3 cups flour. Beat until smooth.
  • Stir in additional 3 cups flour.
  • Turn out on lightly floured board.
  • Knead until smooth and elastic. (Approx. 10 minutes).
  • Place in greased bowl, grease top of dough lightly and cover with a towel. Let rise for 1 hour.
  • 10.Punch down dough.
  • 11. Turn out on floured board and divide in half. Let rest for 20 minutes.
  • 12. Shape into 2 loaves and place in greased and floured bread pans.
  • 13. Cover with towel and let rise for 1 hour.
  • 14. Bake in preheated 400 degree oven for approx. 50 minutes.
  • 15. Remove from oven, remove from pan and let cool on wire rack.
  • Makes 2 loaves.

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