Traditional White Bread
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- 2 pkg
- active dry yeast
- 2 1/2 c
- water, 110 degrees
- 3 Tbsp
- 3 Tbsp
- shortening, melted
- 1 Tbsp
- 6 c
- all purpose flour
1In a large bowl, dissolve yeast and sugar in warm water.
2Stir in shortening and salt and 2 cups of the flour.
3Stir in remaining flour a 1/2 cup at a time, beating well after each addition.
4When dough has pulled together, turn onto a lightly floured surface and knead until smooth and elastic, about 8 min.
5Lightly oil a large bowl, place dough in the bowl and turn to coat with oil. Cover with damp cloth and let rise in a warm place until doubled in size (about 1 hour)
6Deflate the dough and turn onto floured surface, divide into 2 equal pieces and form into loaves. Let rise until doubled in size.
7Pre heat oven to 350 degrees and bake until golden brown 30-35 min. Test for doneness by tapping on the bottom of loaf and seeing if it sounds hollow.