Traditional White Bread

By AmberK

Ingredients

• 6 to 7 cups of all purpose or bread flour
• 3 Tbsp. sugar
• 1 Tbsp. salt
• 2 Tbsp. shortening
• 2 Packages regular or quick active dry yeast (2 1/4 tsp per package)
• 2 1/4 cups very warm water (120-130 degrees)

Details

Servings 2
Preparation time 35mins
Cooking time 65mins

Preparation

Step 1

1. Mix 3 1/2 cups of the flour, the sugar, salt, shortening and yeast in large bowl. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle

2. Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 40 to 60 minutes or until double. dough is ready if indentation remains when touched.

3. Grease bottoms and sides of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches or 9x5x3 inches, with shortening.

4. Punch down dough and divide in half. Flatten each half with hands or rolling pin into rectangle, 18 x 9 inches on lightly floured surface. Roll dough up tightly, beginning at 9-inch side, to form a loaf. Press with thumbs to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan. Brush loavs lightly with margarine. cover and let rise in warm place 35 to 50 minutes or until double.

5. Move oven rack to low position so that tops of pans will be in center of oven . Heat oven to 425 degrees

6. Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. brush loaves with margarine. Cool

To make cinnamon raisin bread stir in 1 cup of raisins with the second addition of flour. Mix 1/4 cup sugar and 2 teaspoons ground cinnamon. After rolling dough into rectangle , sprinkle each with 1 Tbsp of water adn half of sugar mixture.

Fresh Herb Bread: Stir in 2 TBSP chopped fresh chives, 2 Tbsp. chopped fresh sage leaves and 2 Tbsp. chopped fresh thyme leaves just before the second addition of flour.