1Using a large spoon, transfer flour into a one quart canning jar. It is helpful to tap jar lightly on a padded surface (towel on counter) as you fill jar to make flour fit in jar. Place salt and sugar in a small zip baggie and set with un-opened yeast packet on top of flour mixture, and screw lid onto jar.
2Plan to store this mix in a cool, dry place.
3Use scissors to cut a 9 inch circle from fabric of your choice. Center fabric circle over lid and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band.
Attach the following directions:
4The Perfect White Bread
Add to make bread:
1 1/4 cups Milk, 1% low fat -- scalded
1 1/2 tablespoons Vegetable Shortening
Remove Salt/Sugar & Yeast packets from jar and set aside. In a small saucepan, scald 1 1/4 cups Milk, then add 1 1/2 Tbsp. Vegetable Shortening,
and contents of Salt/Sugar packet. Set aside until warm (105 - 110 degrees F). Sprinkle yeast onto warm mixture and stir to dissolve. Add 2 cups of
flour from jar to mixture and mix with electric beaters until smooth (about 2 minutes), scraping bowl often. Let rise, covered for 45 minutes in a warm place.
Gradually add one cup of flour from jar to batter, mixing to make a soft dough. Turn onto a floured surface and using the remaining flour from the
jar, mix in as needed to keep dough from sticking, and knead for 12 - 15 minutes.
Place in a lightly greased bowl, then turn over to grease the top. Cover, and let rise in a warm place for 20 minutes. Knead in bowl 20 times, then turn over and knead for 2 minutes. Let rise 20 minutes again. Repeat same kneading process one more time, then turn onto a floured surface and let raise for 20 more minutes.
Shape dough into a loaf and place into a greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Let rise until double (45 minutes). Bake at 350 degrees F for 45 - 50 minutes or until loaf sounds hollow when tapped. Cool out of pan on a cooling rack.