Homemade White Bread1 package active dry yeast
¼ cup warm water
2 cups warm milk
3 tablespoons sugar
1 tablespoon salt
3 tablespoons vegetable shortening, melted
5 to 5 ½ cups all-purpose flour
Dissolve yeast in water in measuring cup. Grease large bowl; set aside. Combine milk, sugar, salt, shortening and yeast mixture in separate bowl. Add 2 cups flour; blend well. Stir in enough remaining flour to make stiff dough. Turn out onto floured board or pastry cloth. Cover with bowl. Let rest 10 minutes. Knead dough 8 to 10 minutes or until smooth and elastic. Shape into ball. Place in prepared bowl. Turn once to grease top. Cover and let rise in warm place, free from draft, 1 ½ hours or until double in bulk. Punch down. Let rest 10 minutes. Grease two 9X5X3 inch loaf pans. Divide dough in half. Shape each half into a loaf. Place in prepared pans. Brush tops with oil. Cover and let rise in warm place, free from draft for 1 hour or until doubled in bulk. Preheat oven to 400 degrees. Bake 15 minutes. Reduce oven temperature to 300 degrees. Bake 20 to 25 minutes, or until loaves sound hollow when lightly tapped. Transfer to wire rack to cool.