WHITE BREAD               (Jane Templeton Gibb)

Scald:  1 cup milk

Stir in:  3 tablespoons sugar

                        2  teaspoons salt

                        6 tablespoons shortening

Cool to lukewarm.

Sprinkle in 1 package of yeast.  Stir until dissolved. 
Add to first mixture.

Add:  3 cups sifted, enriched flour.
Beat until smooth.
Stir in an additional 3 cups flour.

Turn out on a lightly floured board.  Knead until smooth and elastic.  Place in greased bowl, brush with shortening.
Cover.  Let rise in a warm place, free from draft, until doubled in bulk, about 1 hour.
Punch down, turn out on board.  Divide in half, let rest 15 to 20 minutes.  Shape into loaves.  Place in greased bread pans (9x5x3").  Cover.. Let rise in a warm place, until center is slightly higher than center of pan, about 1 hour. 

Bake at 350 F. for 45 minutes.

This recipe has been kitchen tested.


You can find the above and related recipes by tapping here on the Home Cookin' index.

    Please tell us what you think!                                                          back Back Home

Copyright 1999-2009 S.H. Klock/ The Recipe Reader / at Home Cookin'
 All rights reserved.   Terms of use.