Basic White Bread
|All-purpose flour||6 Cup (96 tbs), divided|
|Dry yeast||1⁄2 Ounce (Two 1/4 Ounce Packages)|
|Milk||2 1⁄4 Cup (36 tbs)|
|Vegetable shortening||3 Tablespoon|
In large mixing bowl, combine 2 1/2 cups flour and yeast.
In saucepan, heat and stir milk, sugar, shortening and salt until warm (120° -130°) and shortening is nearly melted. Add to flour mixture.
Beat with electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. With a spoon, stir in as much of remaining flour as possible.
Turn dough onto lightly floured surface. Knead in enough of remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Shape into a ball. Place in a lightly greased bowl. Turn once to grease surface. Cover. Let rise until double in size.
Punch dough down. Turn out onto lightly floured surface. Divide dough in half. Cover. Let rest 10 minutes. Shape each half into a loaf. Place shaped dough in two lightly greased
8" x 4" x 2" loaf pans. Cover. Let rise until nearly double in size (30 to 40 minutes).
Preheat oven in Convection Bake to 350°F (*325°F).
Convection Bake for 30 to 35 minutes or until done. Remove from pans immediately. Cool on wire racks.