This is the absolute best white bread recipe I've baked. It is the bomb. My family has devoured it so fresh from the oven that they scorch their fingers and tongues. It's also good a few days later with butter or as tuna sandwiches...This recipe only make 2 loaves, but it is very easy to double, triple, or increase to whatever proportion you want.
Ingredients
Mix yeast and 1/4 cup of water in a cup, let stand.
Mix scalded milk, shortening, sugar, and salt in a large bowl and let cool slightly. Add 4 cups of all-purpose flour and beat well. Add yeast mixture and mix well. Add enough extra flour to make a soft dough.
Let rest 10 minutes, covered. Knead dough 10-15 minutes until smooth, satiny, and small blisteres develope in dough.
Place dough in a lightly oiled bowl and roll to cover dough with oil. Cover with damp towel, let rise until triple in bulk.
Punch down, let rise 40 minutes more.
Divide into 2 balls, let sit 10 minutes. Shape into loaves and place in greased pans. Cover with damp towel and let rise until double.
Cover loaves with foil before baking. Bake at 400 degrees for 10 minutes. Reduce heat to 375 degrees and bake for 30 minutes. Remove foil for the last 10 minutes to brown bread.
