Traditional White Bread
This recipe comes from a well-worn Betty Crocker Cookbook. I usually have great luck with this recipe and it makes two regular size loaves.
Traditional White Bread
6 to 7 cups all-purpose or unbleached flour
3 Tbsp. sugar
1 Tbsp. salt (I cut back on this to about 1 tsp. I think it might be a typo in the original cook book. You need some salt to activate the yeast but not 1 Tbsp.!@)
2 Tbsp. shortening
2 packages yeast
2 1/4 cups very warm water (120 to 130 degrees.)
Mix 3 1/2 cups of the flour, the sugar, salt, shortening and yeast in 4-quart bowl; add warm water.
Beat on low speed scrapping bowl frequently about 1 minute.
Beat on medium speed, scrapping bowl frequently, 1 minute
Stir in enough remaining flour, 1 cup at a time to make the dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes
Place in greased 2 1/2 quart bowl; turn greased side up.
Cover and let rise in warm place until the dough has doubled in size.
Punch down dough; divide into halves.
Let rest 5 minutes
Flatten each half with hands or rolling pin into rectangle 18x9 inches on lightly floured surface.
If dough shrinks gently stretch into rectangle.
Fold and tuck dough into loaf shape.
Place loaves seam side down in 2 greased loaf pans.
Brush loaves lightly with margarine or butter if desired.
Let rise until double, about 35 to 50 minutes
Heat oven to 425. Place loaves on low rack so that tops of pans are in center of oven.
Bake until a deep golden brown and loaves sound hollow when tapped, 25 to 30 minutes
Remove from pans.
Brush loaves with margarine or butter if desired; cool on wire rack.
Traditional White Bread
6 to 7 cups all-purpose or unbleached flour
3 Tbsp. sugar
1 Tbsp. salt (I cut back on this to about 1 tsp. I think it might be a typo in the original cook book. You need some salt to activate the yeast but not 1 Tbsp.!@)
2 Tbsp. shortening
2 packages yeast
2 1/4 cups very warm water (120 to 130 degrees.)
Mix 3 1/2 cups of the flour, the sugar, salt, shortening and yeast in 4-quart bowl; add warm water.
Beat on low speed scrapping bowl frequently about 1 minute.
Beat on medium speed, scrapping bowl frequently, 1 minute
Stir in enough remaining flour, 1 cup at a time to make the dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes
Place in greased 2 1/2 quart bowl; turn greased side up.
Cover and let rise in warm place until the dough has doubled in size.
Punch down dough; divide into halves.
Let rest 5 minutes
Flatten each half with hands or rolling pin into rectangle 18x9 inches on lightly floured surface.
If dough shrinks gently stretch into rectangle.
Fold and tuck dough into loaf shape.
Place loaves seam side down in 2 greased loaf pans.
Brush loaves lightly with margarine or butter if desired.
Let rise until double, about 35 to 50 minutes
Heat oven to 425. Place loaves on low rack so that tops of pans are in center of oven.
Bake until a deep golden brown and loaves sound hollow when tapped, 25 to 30 minutes
Remove from pans.
Brush loaves with margarine or butter if desired; cool on wire rack.
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