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White Bread #1

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1 cup scalded milk
2 tablespoons sugar
2-1/4 teaspoons salt
1-1/2 tablespoons shortening
1 cup water
1 package yeast, compressed or dry granular
1/2 cup lukewarm water
6 1/2 cups flour, (about)


Scald milk in a double boiler, add sugar, salt and shortening and stir to blend. Add water and cool to lukewarm. Meantime, soften yeast for 5 minutes in the half cup of lukewarm water. Add 2 cups flour to the milk mixture and beat to a smooth batter. Add yeast and mix again. Add four gradually to make a stiff dough that can be kneaded. Pour out onto a floured board (use about 1/2 cup flour) and knead until the dough is smooth and elastic, about 10 to 12 minutes. Place dough in a large, greased bowl, brush with melted, cooled shortening, cover and let rise in a warm place (about 80 to 85 degrees F.) Until doubled in bulk. Punch down and let rise again. When light, divide into 2 portions and mold in loaves. Place in greased loaf pans, brush the tops with melted fat and allow to double in size.

Bake in a 400 degree F. oven for 30 to 40 minutes, or until done.

Makes 2, 1 1/2 pound loaves

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