Once you smell the wonderful aroma of this fresh bread baking, you’ll be hooked on this recipe for life. I’ll tell you what, the smell of bread baking in a hot oven is better than any candle money can buy. You’re gonna love this!
Take a look at what my friends over at Southern Food had to say about this recipe:
“There’s nothing quite like the aroma of freshly baked bread. This basic white bread recipe is a great everyday bread to bake.”
Ingredients
6 to 7 cups Gold Medal all-purpose flour
3 tablespoons Domino sugar
1 tablespoon Morton salt
2 tablespoons Crisco shortening
2 packages Red Star quick acting or active dry yeast
2 1/4 cups scalded TruMoo milk cooled to about 110°
Instructions
Mix 3 1/2 cups of flour with sugar, salt, shortening and yeast in a large mixing bowl. Add very warm milk; beat for about 1 minute. Stir in enough of the remaining flour, a cup or so at a time, until dough is easy to handle.
Turn dough onto a lightly floured surface. Knead, adding more flour as necessary to keep it from sticking, until smooth and elastic, about 8 to 10 minutes. Place the dough in a large buttered mixing bowl.
Turn dough over so greased side is up. Cover with a clean dishtowel and let it rise in a warm place, out of drafts, for about 1 hour, or until doubled. When the dough is touched, an indentation will remain.
Punch dough down and divide into two equal portions. Flatten each half with hands or rolling pins into a rectangle about 18×10 inches. Starting at 10-inch edge, roll dough tightly; pinch the long seam together. With sides of hands, press each end of loaf; fold ends under loaf. Place loaves, seam side down, in loaf pans (approximately 9 x 5 x 3-inch). Brush each loaf lightly with butter. Cover loosely with clean dish towels and let rise until double, about 35 to 50 minutes.
Preheat oven to 425°. Bake loaves on a low rack, so tops of pans are at the center of the oven. Bake for 25 to 30 minutes. Bread will sound hollow when lightly tapped.
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Quick Tip: Brush the top of your bread with butter after baking.
Thank you to Southern Recipes for this great bread idea.
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If you wanted to do a whole wheat bread instead, would you change the other ingredients, i.e., amounts?
The bread may be good, I don’t know, but looking at that picture is enough to make me not want to make it, sorry