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
Course: UncategorizedServings
12
servingsIngredients
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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