COOL-RISE WHITE BREAD

Steps:

• Measure flour into a large bowl.
• In another large, warm mixing bowl, sprinkle or crumble yeast into warm water.
• Stir until dissolved.
• Add warm milk, sugar, salt, shortening to yeast mixture.
• Stir in 2 cups of flour.
• Beat with electric mixer until smooth (1 minute).
• Add 1 cup more flour. Beat vigorously with wooden spoon until smooth (150 strokes). Scrape sides of bowl.
• Stir in 2-1/2 to 3 cups of remaining flour gradually.
• Turn out on floured board. Form into a ball.
• Knead 5 to 10 minutes or until dough is smooth, elastic and is no longer sticky.
• Divide dough into 2 equal portions.
• Cover with plastic wrap then a clean dish towel.
• Let rest for 20 minutes.
• Punch down.
• Shape each portion into a loaf.
• Place in greased 8-1/2 x 4-1/2 x 2-5/8 inch bread pans.
• Brush surface of dough with oil.
• Cover pans loosely with oiled wax paper and plastic wrap.
• Place pans of dough in the refrigerator.
• Refrigerate for 2 to 48 hours.
• Remove from the refrigerator and uncover.
• Let stand for 10 minutes while preheating oven.
• Using a greased toothpick, puncture any surface bubbles on dough.
• Bake at 400 degres for 30-40 minutes or until done (should sound hollow when thumped).
• Remove from pans immediately.
• Brush top of loaves with butter if desired.
• Cool on wire racks.