Hospitality Loaf Bread
|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)|
|All purpose flour||5 1⁄2 Cup (88 tbs)|
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 105Â° to 115Â°.
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 (85Â°), free from drafts, 1 1/2 hours or until doubled in bulk.
Bake at 350Â° for 25 minutes or until loaves sound hollow when tapped.