Learn to make a traditional style of white bread.
- 6 to 7 cups all-purpose or un-bleached flour
- 3 tablespoons sugar
- 1 tablespoon salt
- 2 tablespoons shortening
- 2 packages regular or quick-acting active dry yeast
- 2 1/4 cups very warm water
Mix 3 1/2 cups of the flour, the sugar, salt, shortening, and yeast in a 4-quart bowl; add warm water. Beat on low spead, scraping bowl fequently, one minute. Beat on medium speed scraping bowl frequently, one minute. Stir in enough remaining flour, one cup at a time, to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about ten minutes. Place in greased 2 1/2-quart bowl; turn grease side up. Cover and let rise in warm place until double, 40 to 60 minutes. (Dough is ready if indentation remains when touched.)
Punch down dough; divide in to halves. Let rest 5 minutes. Shape in to two loaves, brush loaves lightly with margarine or butter if desired. Let rise until double, 35 to 50 minutes.
Heat oven to 425*. Place loaves on low rack. Bake until deep golden brown and loaves sound hollow when tapped, 25-30 minutes. Remove from pand. Brush loaves with brush loaves lightly with margarine or butter if desired.