This has been a favorite in our family for many years dating back to when my chilren were , toddlers and school age. I continued making it for my family as we increased being blessed with grandchildren. I've taken the dough of this recipe formed it into a variety of shapes.
Another way of using this recipe is mixing flours with the white bread flour by adding wheat or rye.
years went by due to strokes suffered that I no longer baked. Recently in this year I've begun to bake this bread once more. I thought I had lost this skill. You can't stop a lady who just won't give up! TRIED & TESTED
Disolve yeast in warm water and set aside until bubbly. Place milk in sauce pan, add shortnening, scald milk, let cool until warm.
Measure flour, salt and honey into large bowl; add warm milk mixture, and yeast; stir or use your bread mixer / and or your electric mixer using bread hooks. Mix until all bread flour has reached a sticky dough.
Turn onto a well floured board. Knead for about 10 minutes or until dough becomes elastic and smooth. (kneading is the secret of fine grain minus bubbles. My dad taught me to make bread and while kneading he would toss the bread unto the board with a pop.)
Place dough in a large greased bowl,( I use light butter and butter the top of the dough as well. Oil may be used instead.) Cover with a clean dish towel. Let rise in a warm place until double.
When dough has doubled, punch down, knead for 5 minutes cover, and let it rise again until double. Punch down, Cover, let it set for 10 minutes on the board.
Grease your bread pans while waiting. When 10 minutes are up you're ready to divide your dough into two and shape into loaves. Place dough into bread pans grease top of dough and cover. Let rise until well rounded. ( Do not let them rise longer ) Bake in a preheated oven at 350-375 degrees. 20-35 minutes. My advice always check the bread at 20 minutes depending on your oven it man take just 20.
When your loaves are done they will sound hollow when you give them a couple of thumps to the top. Pull them out when baked, butter or oil tops. If you want them to shine, fix a small mix of egg yokes (1 yoke) with a tsp of water. Coat the tops lightly with the mixture and pop them back in the oven for 3-4 minutes Take your loaves out, let cool on a rack just a few minutes, thump the bottom of your tins with the palm of your hand and pop them out to finish cooling.
Your bread should be beautiful golden loaves just waiting for your famil to enjoy. To store, use gallon sized glad bags with a good tight seal. This bread will stay delicious in the freezer for up to 4 months. Remember practice makes perfect. ;) HAPPY BAKING, ENJOY !