Basic recipe for white bread

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Name: White Bread
Prep time: 45 min
Total time: 4 h
Yield: 2
Cuisine: not set
Ingredients: 2 tsp Shortening + a little extra; 2 1/2 tsp Salt; 2 tbl Granulated sugar; 1 cup Milk Hot (scalded); 1 package Yeast active dry yeast; 6 cups All purpose flour; 1 cup Hot Water; 1/4 cup Water abt 110 degrees F

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INGREDIENTS

2 tsp Shortening ; + a little extra
2 1/2 tsp Salt
2 tbl Granulated sugar
1 cup Milk ; Hot (scalded)
1 package Yeast active dry yeast
6 cups All purpose flour
1 cup Hot Water
1/4 cup Water ; abt 110 degrees F

loaves

INSTRUCTIONS

In a small bowl dissolve dry yeast in 1/4 cup warm water. Let stand for about 5 minutes while you mix together the shortening, salt, and sugar in large mixing bowl, add hot milk (scalded) and 1 cup hot water. Let cool to lukewarm. Add dissolved yeast and 3 cups of flour to the first mixture of ingredients and beat with electric mixer using dough hook, or by hand using sturdy wooden spoon. Beat until well blended. Add 2 more cups of flour and mix. When flour is fully incorporated, turn dough on to lightly floured surface e.g. large cutting board or pastry board. Knead for a minute or two. Then let rest fo 10 minutes. Adding just enough of the remaining flour so that the dough is not sticky. Resume kneading until the dough is smooth & elastic. Grease large bowl with the extra shortening and place dough in bowl and turn over to coat dough, cover dough, and let rise in warm spot until doubled in size. (1 1/2 - 2 hrs) Punch dough down and shape into two loaves, place dough into 2 greased loaf pans, cover, let rise until doubled in size again. (1 1/2 - 2 hrs) Pre-heat oven to 425 degrees F. After dough has risen place in oven. Bake 15 min at 475F. Reduce heat to 375 degrees F and bake for another 30 min. Remove from pans and cool on wire rack.

NOTES

All times are approximate. Start checking at earlier times. Bread is done when tapped on top it sounds hollow... start checking every 5 minutes at about 20 min.

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White Bread

2 tsp Shortening + a little extra
2 1/2 tsp Salt 
2 tbl Granulated sugar 
1 cup Milk Hot (scalded)
1 package Yeast active dry yeast 
6 cups All purpose flour 
1 cup Hot Water 
1/4 cup Water abt 110  degrees F

In a small bowl dissolve dry yeast in 1/4 cup warm water. Let stand for about 5 minutes while you mix together the shortening, salt, and sugar in large mixing bowl, add hot milk (scalded) and 1 cup hot water.  Let cool to lukewarm. Add dissolved yeast and 3 cups of flour to the first mixture of ingredients and beat with electric mixer using dough hook, or by hand using sturdy wooden spoon. Beat until well blended.  Add 2 more cups of flour and mix.  When flour is fully incorporated, turn dough on to lightly floured surface e.g. large cutting board or pastry board. Knead for a minute or two.  Then let rest fo 10 minutes. Adding just enough of the remaining flour so that the dough is not sticky.  Resume kneading until the dough is smooth & elastic.  Grease large bowl with the extra shortening and place dough in bowl and turn over to coat dough, cover dough, and let rise in warm spot until doubled in size. (1 1/2 - 2 hrs)  Punch dough down and shape into two loaves, place dough into 2 greased  loaf pans, cover, let rise until doubled in size again. (1 1/2 - 2 hrs)  Pre-heat oven to 425 degrees F.  After dough has risen place in oven. Bake 15 min at 475F.  Reduce heat to 375 degrees F and bake for another 30 min.  Remove from pans and cool on wire rack.

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Nutrition

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Serving Size: 1 loave (658g)
Recipe Makes: 2 Servings

Calories: 1507
Calories from Fat: 95 (6%)

Amt Per Serving		% DV

	Total Fat 10.6g	14 %
	Saturated Fat 4g	20 %
	Monounsaturated Fat 2.7g
	Polyunsanturated Fat 2.1g
Cholesterol 13.6mg		4 %
Sodium 11544mg		398 %
Potassium 644.1mg		17 %
Total Carbohydrate 302.1g		89 %
	Dietary Fiber 10.8g	43 %
	Sugars, other 291.2g
Protein 43.7g		62 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1507

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