I bake bread every third Saturday or so.
1½ cups milk
½ cup shortening (or butter)
½ cup water
Up to 7 cups flour, divided
½ cup sugar
2 tsp. salt
2 pkgs yeast (2 scant T)
2 eggs
I. Grease a large bowl and the loaf pans (see note). Set aside. If you have a stand mixer with a dough hook, you will want to use it. Otherwise you can use any electric mixer until it's time to knead. At that point, you're on your own!
II. Combine milk, water and shortening in a microwave-safe bowl and heat for a couple of minutes (heat to 130° F.).
III. In large mixing bowl, combine two cups of flour, the sugar, salt and yeast. Add the heated liquid mixture from Step II and blend for two minutes with your electric mixer.
IV. Add the eggs and one cup of flour. Beat for two minutes.
V. Stir in up to three cups of additional flour, a cup at a time, beating well after each addition. If you don't have a dough hook for your mixer, turn the mixture out onto a well-floured surface and knead for about 8 minutes. (Knead in up to one additional cup of flour if necessary.) If you do have a dough hook, the mixer has been doing the kneading for you.
VI. When the dough is smooth and elastic, put it in the greased bowl, turning the dough to coat it. Cover and let rise in a warm place until doubled, about an hour.
VII. Punch the dough down and let it rise until doubled again, about 45 minutes.
VIII. Turn the dough out onto a lightly floured surface. Divide into two or three pieces, depending on the size of loaf pans you are using. Shape each piece into a loaf. Place in greased pan, turning to coat with grease. Cover and let rise until doubled, about 45 minutes.
IX. Check the bread after 30 minute of rising and judge for yourself when to turn your oven on. When the bread is doubled and the oven is heated, bake at 350° for 25-35 minutes. Remove from pans and cool on wire rack.
Note: This recipe makes about 4 lbs. of dough. The original recipe calls for two 9x5 loaf pans but I like smaller loaves so I use three 8x4 loaf pans. If you don't already have the smaller loaf pans, I can tell you they are hard to find. I needed to replace my old Bakers Secret set and I looked everywhere. I eventually found the right size pan at Kmart. They are a nice weight, to boot.
White Yeast Loaves
1½ cups milk
½ cup shortening (or butter)
½ cup water
Up to 7 cups flour, divided
½ cup sugar
2 tsp. salt
2 pkgs yeast (2 scant T)
2 eggs
I. Grease a large bowl and the loaf pans (see note). Set aside. If you have a stand mixer with a dough hook, you will want to use it. Otherwise you can use any electric mixer until it's time to knead. At that point, you're on your own!
II. Combine milk, water and shortening in a microwave-safe bowl and heat for a couple of minutes (heat to 130° F.).
III. In large mixing bowl, combine two cups of flour, the sugar, salt and yeast. Add the heated liquid mixture from Step II and blend for two minutes with your electric mixer.
IV. Add the eggs and one cup of flour. Beat for two minutes.
V. Stir in up to three cups of additional flour, a cup at a time, beating well after each addition. If you don't have a dough hook for your mixer, turn the mixture out onto a well-floured surface and knead for about 8 minutes. (Knead in up to one additional cup of flour if necessary.) If you do have a dough hook, the mixer has been doing the kneading for you.
VI. When the dough is smooth and elastic, put it in the greased bowl, turning the dough to coat it. Cover and let rise in a warm place until doubled, about an hour.
VII. Punch the dough down and let it rise until doubled again, about 45 minutes.
VIII. Turn the dough out onto a lightly floured surface. Divide into two or three pieces, depending on the size of loaf pans you are using. Shape each piece into a loaf. Place in greased pan, turning to coat with grease. Cover and let rise until doubled, about 45 minutes.
IX. Check the bread after 30 minute of rising and judge for yourself when to turn your oven on. When the bread is doubled and the oven is heated, bake at 350° for 25-35 minutes. Remove from pans and cool on wire rack.
Note: This recipe makes about 4 lbs. of dough. The original recipe calls for two 9x5 loaf pans but I like smaller loaves so I use three 8x4 loaf pans. If you don't already have the smaller loaf pans, I can tell you they are hard to find. I needed to replace my old Bakers Secret set and I looked everywhere. I eventually found the right size pan at Kmart. They are a nice weight, to boot.