Country White Bread
|Active dry yeast||1⁄2 Ounce (2 Packages, 1/4 Ounce Each)|
|Warm water||3 Cup (48 tbs) (110° To 115°)|
|All purpose flour||10 Cup (160 tbs)|
|Melted butter/Margarine||2 Tablespoon|
In a mixing bowl, dissolve yeast in warm water.
Add the egg, shortening, sugar, salt and 5 cups flour; beat until smooth.
Stir in enough remaining flour to form a stiff dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down.
Turn onto a lightly floured surface; divide in half.
Roll each portion into a 12-in x 10-in rectangle.
Roll up jelly-roll style, starting with a long side; pinch seam to seal.
Place seam side down on a greased baking sheet.
Cover and let rise until doubled, about 30 minutes.
With a sharp knife, make five shallow diagonal slashes across the top of each loaf.
Bake at 400° for 35-40 minutes or until golden brown.
Remove from pans to wire racks.
Brush with butter.