Streamlined White Bread
|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||1 1⁄4 Cup (20 tbs) (Not Hot 110 To 115Â°)|
|Gold medal flour||3 Cup (48 tbs)|
|Soft shortening/Melted butter||2 Tablespoon|
In mixing bowl, dissolve yeast in warm water.
Measure flour by dipping method or by sifting.
Add shortening, salt, sugar, and 2 cups flour.
Beat 2 min. medium speed on mixer or 300 vigorous strokes by hand.
Scrape sides and bottom of bowl frequently.
Add remaining flour and blend in with spoon until smooth.
Scrape batter from sides of bowl.
Cover with cloth and let rise in warm place (85°) until double, about 30 min.
Stir down batter by beating about 25 strokes.
Spread batter evenly in greased loaf pan, 8 1/2x4 /2x 2 3/4" or 9x5x3".
Batter will be sticky.
Smooth out top of loaf by flouring hand and patting.
Let rise in warm place (85Q) until batter is 1/4" from top of 8 1/2" pan or 1" from top of 9" pan, about 40 min.
Heat oven to 375° (quick mod.).
Bake 45 to 50 min., or until done.
To test loaf, tap the top crust; it should sound hollow.
Immediately remove from pan.
Place on cooling rack or across bread pans.
Brush top with melted butter or shortening.
Do not place in direct draft.
Cool before cutting; use sawtooth knife.