White Bread

By cmcrobb

makes 2 loaves

Ingredients

• 2 packages active dry yeast
• 3/4 cup warm water (105 to 115)
• 2 cups lukewarm milk (scalded then cooled)
• 3 tablespoons sugar
• 3 tablespoons shortening (or butter)
• 1 tablespoon salt
• 7 to 8 cups bread flour

Preparation

Step 1

Dissolve yeast in warm water in large bowl. Allow to sit for 10 minutes. Stir in cooled milk, sugar, shortening, salt and 4 cups of the flour. Beat until smooth. Add enough flour, so a ball is formed. Using dough hook, on Cuisinart mixer, knead for about 8 minutes.
Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour.
Punch down dough; divide into halves. Form into loaves and place seam sides down in greased loaf pans, 9x5x3 or 8.5x4.5x2.5.
Let rise until double, about 1 hour.
Heat oven to 425F. Bake until loaves are deep golden brown and sound hollow about 25 to 30 minutes.
Immediately remove from pans. Brush tops of loaves with butter and cool on wracks.