Homemade White Loaf Bread Recipe makes a special treat that is fun to make. The yeast aroma is tantalizing.
I am delighted to share this delightful recipe with you.
No one will be skipping a meal in your house.
Softened active dry yeast in warm water, not hot water.
Mix together hot milk, the granulated white sugar, salt and shorting.
Cool until the mixture is lukewarm.
Then stir in the 2 cups of flour and beat well.
Add the softened yeast mix and the rest of the flour to make a fairly stiff dough.
Place the dough on a dough board or pastry cloth that has been sprinkled lightly with flour.
knead the dough until it is smooth. Takes about 6-8 minutes.
Shape the dough into a ball and place it in a bowl greased lightly with shortening.
Turn the dough ball over, greasing it on all sides.
Cover the bowl and let the dough rise in a warm spot in your kitchen until it has doubled in size.
That will take about 1 1/2 hours.
Punch down your dough. (I punch mine down with my fist.)
Let the dough rise again until double in size. This time it should take about 45-50 minutes to double.
Cut dough in half.
Shape each half into a ball in a small bowl and let rest 10 minutes.
Shape into two loaves placing each on in a greased 8 1/2" x 4 1/4" by 2 1/2" loaf pan.
Let doughball rise, one more time until it has doubled in size.
Should take about an hour.
Bake in center of a hot pre-warmed, 400F. oven 35 minutes or until done.
If the tops of the bread start to brown too fast, cover them with aluminum foil for the last 20 minutes.
Slice your Homemade White Loaf Bread into your desired thickness.
Keep this Homemade White Loaf Bread fresh just the same way as you keep your store bought bread... in a wrapper.
Soften active dry yeast in 1/4 cup of water.
Mix together hot water, brown sugar, salt and shortening. Cool to lukewarm.
Stir in the whole wheat flour plus 1 cup of the white flour.
Stir in the softened yeast.
Add enough of the remaining flour to make a slightly stiff dough.
Turn out the dough onto light floured surface and knead until dough is smooth and shinney.
Takes about 8-10 minutes.
Shape into a ball and place into a round bowl greased lightly with shorting, turning it over to grease all sides.
Cover and let rise until ln a warm place until double. Takes about 1 1/2 hours.
When finished rising, let set 10 minutes.
Then shape into 2 loaf 8 1/2" x 4 1/2" x 2 1/2" baking pans.
Bake in preheated 375F. oven for 45 minutes.
Cover with aluminon foil for the nest 20 minutes.
While White Loaf Bread as we know it today, debuted in America in 1930, my family was enjoying commercially packed loaf bread in my Daddy's Country store, in 1936.
In 1943, my twin sister and I started first grade school carrying our lunches, which were packed in brown paper bags with homemade sandwiches.
We had no cafeteria at school at that time, so those fresh sandwiches made a mighty good lunch to carry us throughout our day.