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White Bread #2

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6 (scant) cups sifted bread flour
1 to 2 cakes compressed yeast
2 cups milk, scald
2 level teaspoons salt
6 level teaspoons sugar
4 tablespoons shortening

Special Note:

Milk is preferred to water. Will make 2 loaves of 1 pound each or 1 pound loaf and 1 dozen rolls.


Crumble yeast cake, dissolve in small amount of lukewarm milk. Add rest of lukewarm milk, salt, and sugar. When partially mixed, add shortening, melted. Mix well with hands. Keep sides of bowl clean. Turn out on lightly floured board, and knead until dough is smooth, elastic, and bubbly at the surface.

Cover. Let stand in warm place 2 to 4 hours or double in bulk. Knead down, let sit for 45 minutes. Knead again, let sit for 15 minutes. Divide dough for loaves if more than one loaf is being made.

Put in well-greased loaf pans. Brush top with melted butter. Allow to rise 1 to 2 hours until light and about double in bulk. Tempeture-400 degrees F. (hot oven) for first 20 minutes, then reduce heat to 350 degrees F. or moderately hot oven. Bake another 40 minutes until well browned and shrunk from pan.

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