Ingredients:
6 Tbsp. sugar
1 tsp. salt S Tbsp. shortening
3 cups sweet milk (scalded)
1 I package Fleischmann’s Dry Yeast in
1/4 cup warm water
9 cups Gold Medal Flour
Instructions:
Stir sugar and salt into mixing bowl. Add shortening and scalded milk. Stir until shortening is dissolved. Cool till lukewarm (hot water or milk kilJs yeast, so if you cannot feel hot or cold, the temperature is just right). Add yeast to mixture. Stir well. Add sifted flour one cup at a time. Stir after each addition. Take dough out of floured board. knead until it is elastic. Grease bowl, put dough back into bowl, cover and let rise until double in size. Punch down, let rise again. Remove from bowl to floured board. Knead it just a minute. Pinch dough in halves, shape into loaves. Place in two greased loaf pans 9 x 5 x 3″. Cover. Let rise for 40 minutes. Preheat oven at 325° and bake 35-40 minutes. Remove from pans and place loaves on cake racks. Brush tops with butter. Cool, slice, and serve.
Notes:
Nothing is more tempting than the aroma of fresh baked bread. Despite the many packaged breads available today, baking homemade bread like Grandma used to do is something that cooks can enjoy and take delight in preparing.
Servings Yield:
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