Traditional White Bread by Powell family recipe book


6-7 C all purpose or unbleached flour 3 tablespoons sugar 1 tablespoon salt 2 tablespoons shortening 2 packages regular or quick-acting active dry yeast 2 1/4 C very warm water (120 to 130 degrees)


Mix 3 1/2 C of the flour, the sugar, salt, shortening and yeast in large bowl. Add warm water. Beat on low speed 1 minute, scraping bowl frequently. Beat on the medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 C at a time, to make dough easy to handle.
Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 40 to 60 minutes or until double. (Dough is ready if indentation remains when touched)
Grease 2 loaf pans. Punch down dough and divide in half. Flatten dough for each loaf with hands or rolling pin into a rectangle, 18 x 9. Fold crosswise into thirds, overlapping the two sides. Flatten or roll into a square 9 x 9. Roll dough tightly, beginning at one of the open ends, to form a loaf. Press with thumbs to seal after each turn. Pinch edge firmly to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover and let rise in warm place 35-50 minutes or until double.
Place oven rack in low position so that tops of pans will be in center of oven. Heat oven to 425 degrees. Bake 25 to 30 minutes or until loves are deep golden brown and sound hollow when tapped; remove from pans. Brush loaves with butter if desired, cool on wire rack.

Servings: 2