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Light Bread

Everton.Stonehead's picture
Ingredients
  Sugar 1⁄2 Cup (8 tbs)
  Shortening 1⁄2 Cup (8 tbs)
  Salt 2 Teaspoon
  Warm milk 1 Cup (16 tbs) (110° To 115°)
  Beaten eggs 2
  Warm water 1 Cup (16 tbs) (110° To 115°)
  Active dry yeast 2 Tablespoon (2 Packages)
  All purpose flour 6 3⁄4 Cup (108 tbs)
Directions

1. In a large mixing bowl combine sugar, shortening, and salt. Add warm milk and stir to soften shortening; cool. Using a wooden spoon, beat in eggs.
2. In a bowl stir together warm water and yeast; let stand 5 minutes. Stir yeast mixture into shortening mixture. Add 4 cups of the flour; beat with a wooden spoon till smooth. Add enough remaining flour to make a soft dough. Turn dough out onto floured surface; knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Place in greased bowl, turning once to grease surface. Cover; let rise in warm place till double (1 1/4 hours). Punch dough down; let rest 10 minutes. Divide dough into halves or thirds. Shape into loaves. Place in 2 greased 9 x 5 x 3-inch loaf pans or 3 greased 8 x 4 x 2-inch loaf pans. Let dough rise till double (45 to 60 minutes).
3. Bake in 375° oven about 25 minutes or till golden. Cover with foil the last 5 to 10 minutes, if necessary, to prevent over-browning. Remove loaves from pans and cool on a wire rack. If desired, wrap bread in moisture-and vapor-proof wrap and freeze for up to 3 months.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Drink: 
Milk
Interest: 
Gourmet
Preparation Time: 
75 Minutes
Cook Time: 
25 Minutes
Ready In: 
100 Minutes

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