White Bread

Sunny--this one's for you

Betty Crocker's White Bread

2 pkg yeast
3/4 c 105-115 degrees
2 2/3 c warm water
1/4 c sugar
1 T salt
3 T shortening
9-10 c all purpose flour

Dissolve yeast in 3/4 c warm water. Stir in 2 2/3 c warm water, the sugar, salt, shortening and 5 cups of the flour. Beat until smooth. mix in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured board; knead until smooth and elastic (about 10 minutes.) Place in greased bowl, turn so butter covers. Cover and let rise in warm area until doubled. (I usually heat my oven to 103, turn it off, then place bowl in oven to raise. Helps control temperature.)

Punch dough down. Shape into two loaves by rolling flat, then rolling tightly like a jelly roll and tucking ends in. Put seam side down in greased loaf tin (9x5x3) Brush loaves lightly with butter. Rise until double. Heat oven to 425. Place loaves on lowered rack (they rise really high!) and bake 30-35 minutes. Brush cooked loaves with butter.

Can roll flat, butter, then add brown sugar and cinnamon before rolling into loaf to make cinnamon swirl bread.