WHITE BREAD

Steps:

• Put 6 Tablespoons sugar, salt, shortening and 1 cup warm water in a large bowl.
• Pour three cups scalded milk into the bowl, stir to dissolve and melt the shortening.
• Cool to lukewarm.
• Meanwhile, pour 1 1/2 cups warm water into a medium bowl.
• Add 1 tablespoon sugar and whisk in yeast.
• Let stand until puffed up, before pouring into the lukewarm milk.
• Rinse bowl with 1/2 cup warm water, pour into the milk mixture.
• Beat in 7 1/2 cups flour (white or wholewheat) until smooth.
• Work in between 7 to 7 1/2 cups more white flour.
• Knead on the counter for about 10 minutes.
• Put in an oiled bowl and let rise until doubled in size, covered with oiled, waxed paper.
• When risen, punch down before turning out on the counter.
• Cut into four equal pieces.
• Shape into loaves, about 9 x 5 inches.
• Put into oiled pans and cover with the waxed paper.
• Let rise until doubled.
• Bake at 425°F for 10 minutes, before reducing heat to 325 F for 15 minutes.
• Turn pans back to front.
• Bake 3-5 minutes more or until bottoms are browned and hollow sounding when gently tapped.
• Put back in oven, if only bottom needs more time, without pan.
• Bake 1-2 minutes.
• Brush margarine on tops.
• Put in plastic bags when cold.
• Freeze.