traditional white bread

How To Make traditional white bread

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  1

  Dissolve yeast in warm water in a large mixing bowl. Stir in 1 3/4 cups of warm water, the sugar, salt shortening and 3 1/2 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.
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  2

  Turn dough onto a lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. (Dough is ready if an indentation remains when touched.)
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  3

  Punch down dough; divide in half. Flatten each half with hands or rolling pin into rectangle, 18x9 inches. Fold crosswise into thirds, overlapping the 2 sides. Roll dough tightly toward you, beginning at one of the open ends. Press with thumbs to seal after each turn. Pinch edge firmly to seal. With side if hand, press each end to seal, fold ends under.
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  4

  Place loaves seam sides down in 2 greased loaf pans 9x5x3 or 8 1/2 x 4 1/2 x 2 1/2 inches. Brush lightly with butter. Let rise until double about 1 hour.
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  5

  Heat oven to 450*. Place loaves on low rack so that tops of the pans are in center of oven. Pans should not touch each other or sides of oven.. Bake until loaves are deep golden brown and should sound hollow when tapped, 25 to 30 minutes. Remove from pans. Brush with butter; cool on wire rack
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