HOMEMADE WHITE BREAD
(Mom’s traditional method)
1 TBSP. DRY YEAST
1/2 CUP LUKEWARM WATER
3-3/4 CUPS LIQUID
3 TBSP. SUGAR
1-1/3 TBSP. SALT
2 TBSP. SHORTENING
11-1/2 CUPS ALL PURPOSE FLOUR (APPROX.)
SPRINKLE DRY YEAST ON TOP OF LUKEWARM WATER AND ALLOW TO STAND FOR 10 MINUTES.
SCALD THE 3-3/4 CUPS OF LIQUID, THEN ADD SUGAR, SALT AND SHORTENING, COOL TO LUKEWARM.
ADD THE YEAST AND 6 CUPS OF FLOUR.
BEAT UNTIL A SMOOTH BATTER IS OBTAINED.
ADD BALANCE OF FLOUR REQUIRED TO MAKE A SOFT BUT NOT A STICKY DOUGH.
TURN ONTO A FLOURED BOARD, KNEAD THOROUGHLY UNTIL SMOOTH AND ELASTIC.
PLACE DOUGH IN A LIGHTLY GREASED MIXING BOWL.
COVER WITH A DAMP CLOTH AND ALLOW TO STAND IN A WARM PLACE (80-90 F/25-30 C) UNTIL IT HAS DOUBLED IN BULK.
KNEAD DOWN GENTLY IN THE BOWL AND SET IT ASIDE TO RISE AGAIN.
KNEAD DOWN ONCE MORE AND DIVIDE INTO PIECES OF SUITABLE SIZE.
ALLOW TO STAND FOR 10 MINUTES AND THEN SHAPE INTO LOAVES.
PLACE IN GREASED PANS AND ALLOW TO RISE UNTIL DOUBLE IN BULK.
BAKE IN HOT OVEN 400-425 F FOR 35-40 MINUTES.
TURN LOAVES ON TO A RACK AND COOL TO ROOM TEMPERATURE BEFORE PUTTING THEM AWAY IN A BREAD BOX.
MAKES FOUR 1 LB. LOAVES.
NOTES: THE LIQUID USED MAY BE PLAIN WATER, POTATO WATER, MILK OR PART MILK AND WATER. IF MORE CONVENIENT, THE DOUGH MAY BE MIXED LATE IN THE EVENING AND LEFT IN A COVERED BOWL IN A COOL PLACE (70 F) UNTIL THE NEXT MORNING, WHEN IT IS KNEADED DOWN AND IMMEDIATELY DIVIDED. AFTER STANDING FOR 10 MINUTES SHAPE PIECES OF DOUGH INTO LOAVES.