TRADITIONAL WHITE BREAD
Number Of Ingredients 0
Steps:
- 1. Mix 3 1/2 cups of the flour, the sugar, salt, shortening and yeast in large bowl. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.2. Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and springy. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 40 to 60 minutes or until double. Dough is ready if indentation remains when touched.3. Grease bottoms and sides of 2 loaf pans, 8 1/2 X 4 1/2 X 2 1/2 or 9 X 5 X 3 inches, with shortening.4. Gently push fist into dough to deflate. Divide dough in half. Flatten each half with hands or rolling pin into 18 X 9-inch rectangle on lightly floured surface. Roll dough up tightly, beginning at 9-inch side. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Press each end with side of hand to seal. Fold ends under loaf. (See How to Shape Traditional Yeast Bread Loaves) Place seam side down in pan. Brush loaves lightly with butter. Cover loosely with plastic wrap and let rise in warm place 35 to 50 minutes or until double.5. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 425°.6. Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with butter cool.*If using self-rising flour, omit salt.NUTRITION FACTS: 1 Slice: Calories 95 (Calories from Fat 10) Fat 1g (Saturated 0g) Cholesterol 0mg Sodium 220mg Carbohydrate 19g (Dietary Fiber 1g) Protein 3g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 6% DIET EXCHANGES: 1 StarchFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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