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Ingredients
- 1 cup milk
- 2 tbs sugar
- 2 tbs shortening
- 2 tsp salt
- 1 tsp sugar
- 1 cup warm water
- 1 pkg (1 tbs) active dry yeast(such as fleishman's "traditional"yeast)
- 5 cups (approx) all-purpose flour
Details
Servings 2
Preparation
Step 1
In saucepan, combine milk, 2 tbs sugar, shortening and salt. Heat until shortening melts. Cool to lukewarm.
In small bowl, dissolve 1 tsp sugar in 1 cup warm water; sprinkle yeast over top and let stand for 10 minutes, or until foamy.
In large mixing bowl, combine yeast mixture and milk mixture. Gradually beat in 3 cups of the flour. Beat until smooth, about 3 minutes.
With wooden spoon, gradually add enough of the remaining flour to make a moderately stiff dough.
Turn dough out onto lightly floured board or counter top, and knead until smooth and elastic, about 10 minutes. Place dough in lightly greased warm bowl, turning dough to grease all over. Cover with plastic wrap and let rise in warm place until double in bulk, about 1 hour.
Punch down dough and turn out onto lightly floured board. Divide in half, forming each half into smooth ball. Cover and let rest for 10-15 minutes.
Shape into 2 loaves. Place in two greased loaf pans. Cover and let rise until double in bulk, about 1 hour.
Bake in preheated 400 F oven for 35-40 minutes. or until crusts are golden brown and loaves sound hollow when tapped on bottom. Remove from pans and cool on racks.
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