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Hospitality Loaf Bread

southern.chef's picture
Ingredients
  Dry yeast 1 Tablespoon
  Warm water 1⁄2 Cup (8 tbs) (105 To 115)
  Milk 1 Cup (16 tbs), scalded
  Shortening 1⁄3 Cup (5.33 tbs), melted
  Sugar 1 Cup (16 tbs)
  Salt 2 Teaspoon
  Egg whites 2
  All purpose flour 5 1⁄2 Cup (88 tbs)
Directions

Dissolve yeast and 1/2 teaspoon sugar in warm water, let stand 5 minutes.
Combine next 4 ingredients in a bowl, mix well.
Cool to 105° to 115°.
Add egg whites and yeast mixture, mixing well.
Gradually stir in enough flour to make a soft dough.
Turn dough out onto a floured surface, and knead until smooth and elastic.
Place in a well-greased bowl, turning to grease top.
Cover and refrigerate 8 hours.
Punch dough down, and divide in half, shape each into a loaf.
Place in two well-greased 8 1/4- x 4 1/2- x 3-inch loafpans.
Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in bulk.
Bake at 350° for 25 minutes or until loaves sound hollow when tapped.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Bread
Servings: 
2

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