When I make bread, I usually try to use whole wheat. But on this rainy day I decided to look for a recipe that called for white flour to go with our hot steamy stew I made for dinner.
My grandmother left me all of her cookbooks and recipes because I took after her love of cooking and baking In the stack I found a very old Betty Crocker cook book and found this recipe.
So when you’ve got a hankering for some good old fashioned white bread, whip this recipe up. It’s fairly easy and taste oh so delicious.
Ingredients
6 – 7 cups of All Purpose White Flour
3 TBL sugar
1TBL salt
4 1/2 tsp yeast (or 2 pkgs)
2 TBL Shortening
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 a large bowl. Add warm water. Beat on low, scraping bowl frequently, 1 minute. Beat on medium speed, scraping bowl frequently, 1 minute. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
Turn dough onto lightly floured surface. (I just used my kitchen aid for this but you can hand knead if needed) and knead until smooth and elastic, about 10 minutes. Place in a well greased bowl, turning greased side of dough up and cover with a cloth. Place in a warm spot in your kitchen and let rise for 40 to 60 minutes or until doubled.
Punch down the dough and divide into halves. Let rest for 5 minutes. Flatten each half with hands or rolling pin into rectangle, 18 x 9 inches, on lightly floured surface. Fold into thirds and place, seam side down, into 2 greased loaf pans. Brush lightly with butter if desired.
Place in a warm place and let rise 35 oto 40 minutes or until doubled in size.
Heat oven to 425 degrees. Place loaves on low rack in oven. Bake until golden brown, about 25 to 30 minutes.
Remove from pans and cool on a wire rack. Serve with real butter.