Old Fashiond Homemade White Bread with a Whole Wheat variation Recipe

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..