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Name: White Yeast Bread
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 6 1/2 cups all purpose flour; 3 tablespoons sugar; 2 teaspoons salt; 2 tablespoons Crisco; 4 1/2 teaspons yeast; 2 1/4 cups very warm water 120 to 130 degrees; 2 tablespoons butter melted, if desired

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INGREDIENTS

6 1/2 cups all purpose flour
3 tablespoons sugar
2 teaspoons salt
2 tablespoons Crisco
4 1/2 teaspons yeast
2 1/4 cups very warm water ; 120 to 130 degrees
2 tablespoons butter ; melted, if desired

Servings

INSTRUCTIONS

Put 3 1/2 cups flour, the sugar, salt, shortening and the yeast in large mixer bowl. Stir on speed one until well mixed. Gradually add the warm water. Beat on low speed for one minute, scraping bowl frequently. Beat on speed 2 for 2 more minutes. Change to dough hook. One cup at a time, stir in enough of the remaining flour to make the dough easy to handle. It will be a bit sticky. Kneed on speed 2 for 7 minutes. Turn out on lightly floured surface and kneed until smooth. Place in a well greased bowl and turn over so both sides are greased. Cover with waxed paper and let rise in a warm place until double (45-60 minutes). When 2 fingers stuck in the dough leave an indentation, the dough is ready. Punch down in the center. Divide dough in half and roll each piece out to a 9X18 rectangle. Starting at the 9" end, gradually roll up then tuck the ends under. Place each roll in a greased 8 or 9 inch loaf pan. Set in a warm place, cover with wax paper and let rise until double in size (45-60 minutes). Bake in a preheated oven at 350* for 30 to 35 minutes. Bread should be brown and appear to be hollow when you thump it. Remove from oven and brush tops with melted butter if desired. Put out on cooling rack to completely cool.

NOTES

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White Yeast Bread

6 1/2 cups all purpose flour
3 tablespoons sugar
2 teaspoons salt
2 tablespoons Crisco
4 1/2 teaspons yeast
2 1/4 cups very warm water 120 to 130 degrees
2 tablespoons butter melted, if desired

Put 3 1/2 cups flour, the sugar, salt, shortening and the yeast in large mixer bowl.  Stir on speed one until well mixed.  Gradually add the warm water.  Beat on low speed for one minute, scraping bowl frequently.  Beat on speed 2 for 2 more minutes.  Change to dough hook.  One cup at a time,  stir in enough of the remaining flour to make the dough easy to handle.  It will be a bit sticky.  Kneed on speed 2 for 7 minutes.  Turn out on lightly floured surface and kneed until smooth.  Place in a well greased bowl and turn over so both sides are greased.  Cover with waxed paper and let rise in a warm place until double (45-60 minutes).  When 2 fingers stuck in the dough leave an indentation, the dough is ready.  Punch down in the center.   Divide dough in half and roll each piece out to a 9X18 rectangle.  Starting at the 9" end, gradually  roll up then tuck the ends under.  Place each roll in a greased 8 or 9 inch loaf pan.   Set in a warm place, cover with wax paper and let rise until double in size (45-60 minutes).  Bake in a preheated oven at 350* for 30 to 35 minutes.  Bread should be brown and appear to be hollow when you thump it.  Remove from oven and brush tops with melted butter if desired.  Put out on cooling rack to completely cool.

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Nutrition

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Serving Size: 1 Serving (1393g)
Recipe Makes: 1 Servings

Calories: 3374
Calories from Fat: 509 (15%)

Amt Per Serving		% DV

	Total Fat 56.5g	75 %
	Saturated Fat 26.1g	131 %
	Monounsaturated Fat 18g
	Polyunsanturated Fat 7g
Cholesterol 75.3mg		23 %
Sodium 10664.5mg		368 %
Potassium 874.9mg		23 %
Total Carbohydrate 616.4g		181 %
	Dietary Fiber 21.8g	87 %
	Sugars, other 594.6g
Protein 83.7g		120 %
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: 3374

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