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Light Bread

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Ingredients
  Sugar 1⁄2 Cup (8 tbs)
  Shortening 1⁄2 Cup (8 tbs)
  Salt 2 Teaspoon
  Warm milk 1 Cup (16 tbs) (105° To 115°)
  Eggs 2 , beaten
  Active dry yeast 2 Tablespoon (Packages)
  Warm water 1 Cup (16 tbs) (105° To 115°)
  All purpose flour 6 3⁄4 Cup (108 tbs)
Directions

1 In a large mixing bowl place sugar, shortening, and salt. Add warm milk and stir to soften shortening; cool. Beat in eggs. Soften yeast in the warm water; stir into shortening mixture.
2 Add 4 cups of the flour. Using a wooden spoon, beat until smooth. Stir in as much of the remaining flour as you can.
3 Shape into ball. Turn out onto floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (8 to 10 minutes total). Place in greased bowl, turning once to grease surface of dough. Cover; let rise in warm place until double in size (about 1 1/4 hours).
4 Punch dough down. Grease two 9x5x3-inch or three 8x4x2-inch loaf pans. Divide dough into halves or thirds. Cover; let rest 10 minutes. Shape dough into loaves. Place in prepared pans. Let rise in warm place until double in size (45 to 60 minutes).
5 Bake in a 375° oven about 25 minutes or until bread sounds hollow when lightly tapped. If necessary, cover with foil the last 5 to 10 minutes of baking to prevent overbrowning. Immediately remove from pans. Cool on wire racks.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread

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