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1-1/4 c. warm water (not hot - 110 to 115 deg.) | 1-1/4 c. warm water (not hot - 110 to 115 deg.) | ||
1 pkg. dry yeast | 1 pkg. dry yeast | ||
2 tbsp. soft shortening | 2 tbsp. soft shortening | ||
2 tsp. salt | 2 tsp. salt | ||
2 tbsp. sugar | 2 tbsp. sugar | ||
3 c. sifted flour | 3 c. sifted flour | ||
In mixing bowl, dissolve yeast in warm water. Add shortening, salt, sugar, and half of the flour. Beat 2 minutes at medium mixer speed or 300 vigorous strokes by hand. Scrape sides and bottom of bowl frequently. Add remaining flour and blend in with spoon until smooth. Scrape batter from sides of bowl. Cover with cloth, let rise in warm place (85 deg.) about 30 minutes. | In mixing bowl, dissolve yeast in warm water. Add shortening, salt, sugar, and half of the flour. Beat 2 minutes at medium mixer speed or 300 vigorous strokes by hand. Scrape sides and bottom of bowl frequently. Add remaining flour and blend in with spoon until smooth. Scrape batter from sides of bowl. Cover with cloth, let rise in warm place (85 deg.) about 30 minutes. | ||
Beat batter about 25 strokes and spread it evenly in greased loaf pan, 8½x4½ or 9x5. Smooth top and pat into shape with floured hand. | Beat batter about 25 strokes and spread it evenly in greased loaf pan, 8½x4½ or 9x5. Smooth top and pat into shape with floured hand. | ||
Let rise again (at 85 deg.) until batter reaches 1/4" from top of 8½" pan or 1" from top of 9" pan, about 40 minutes. | Let rise again (at 85 deg.) until batter reaches 1/4" from top of 8½" pan or 1" from top of 9" pan, about 40 minutes. | ||
Heat oven to 375 deg. Bake 45-50 minutes, until golden brown. Remove from pan, place on cooling rack or across bread pans. Brush top with melted butter. Cool before cutting. | Heat oven to 375 deg. Bake 45-50 minutes, until golden brown. Remove from pan, place on cooling rack or across bread pans. Brush top with melted butter. Cool before cutting. | ||
NOTE: For well-shaped loaf, batter must be spread evenly in pan. | NOTE: For well-shaped loaf, batter must be spread evenly in pan. | ||
If kitchen is cold, place dough in closed cupboard with pan of hot water beside it to keep it at 85 deg. | |||
If kitchen is cold, place dough in closed cupboard with pan of hot water | |||
Too much rising will cause bread to fall. | Too much rising will cause bread to fall. | ||
A saw-toothed knife is best for cutting - use sawing motion, slice a little thicker than usual. Cool loaf first. | |||
A saw-toothed knife is best for cutting - use sawing motion, slice a little | </poem> | ||
Latest revision as of 17:18, 20 November 2021
1-1/4 c. warm water (not hot - 110 to 115 deg.)
1 pkg. dry yeast
2 tbsp. soft shortening
2 tsp. salt
2 tbsp. sugar
3 c. sifted flour
In mixing bowl, dissolve yeast in warm water. Add shortening, salt, sugar, and half of the flour. Beat 2 minutes at medium mixer speed or 300 vigorous strokes by hand. Scrape sides and bottom of bowl frequently. Add remaining flour and blend in with spoon until smooth. Scrape batter from sides of bowl. Cover with cloth, let rise in warm place (85 deg.) about 30 minutes.
Beat batter about 25 strokes and spread it evenly in greased loaf pan, 8½x4½ or 9x5. Smooth top and pat into shape with floured hand.
Let rise again (at 85 deg.) until batter reaches 1/4" from top of 8½" pan or 1" from top of 9" pan, about 40 minutes.
Heat oven to 375 deg. Bake 45-50 minutes, until golden brown. Remove from pan, place on cooling rack or across bread pans. Brush top with melted butter. Cool before cutting.
NOTE: For well-shaped loaf, batter must be spread evenly in pan.
If kitchen is cold, place dough in closed cupboard with pan of hot water beside it to keep it at 85 deg.
Too much rising will cause bread to fall.
A saw-toothed knife is best for cutting - use sawing motion, slice a little thicker than usual. Cool loaf first.