How to make it

  • White Bread-makes two regular loaves
  • Scald 2 cups milk
  • In a bowl combine 2 Tablespoons shortening, sugar and salt.
  • Pour the hot milk over and let sit until it has cooled to warm.
  • Dissolve yeast in 1/4 cup warm water.
  • Add flour to the milk mixture to make a thick batter.
  • Beat well and add yeast mixture.
  • Beat well again.
  • Add flour working in until the mixture becomes stiff,
  • Knead on a lightly floured board until the dough becomes smooth and elastic, maybe 8 -10 minutes, adding flour as needed
  • Place in a greased or buttered bowl, turning once to distribute the shortening.
  • Let stand in a warm place covered with a towell.
  • Let rise until double. Punch down and divide into two loaves.
  • Place dough in two greased pans smoothing top and let rise again until double.
  • Bake in a 425 degree oven for about 45 minutes or until bown.
  • If you thump the bottom of the bread pan and it sounds hollow it is surely done.
  • Whole Wheat Variation: (my favorite)
  • Substitute 1/3 cup molasses for the sugar
  • Substitute bacon fat for shortening
  • Use about 2 cups whole wheat plus whatever you need of the white all purpose flour.
  • You can also add some (1/4 cup) oatmeal or corn meal or other grain to either of these breads for a little change.
  • This is a super basic recipe, and it seems rather vague but it always turns out..

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