Prep 30 mins
Cook 30 mins
This is a recipe that we made in homemaking class and it's so easy and good. There's nothing quite like the smell of home-baked bread. I've made this recipe many times over the years to the delight of my family. By the way, the homemaking class I'm referring to was way back in 1965, LOL! Time is approximate and does not reflect refrigeration time.
- 5 1⁄2-6 1⁄2 cups flour
- 2 (1/4 ounce) packets dry yeast (or cakes of yeast)
- 1⁄2 cup water, warm (105-115 degrees)
- 1 3⁄4 cups milk, warm (105-115 degrees)
- 2 tablespoons sugar
- 1 tablespoon salt
- 3 tablespoons shortening
- cooking oil
- Measure flour into a large bowl.
- In another large, warm mixing bowl, sprinkle or crumble yeast into warm water.
- Stir until dissolved.
- Add warm milk, sugar, salt, shortening to yeast mixture.
- Stir in 2 cups of flour.
- Beat with electric mixer until smooth (1 minute).
- Add 1 cup more flour. Beat vigorously with wooden spoon until smooth (150 strokes). Scrape sides of bowl.
- Stir in 2-1/2 to 3 cups of remaining flour gradually.
- Turn out on floured board. Form into a ball.
- Knead 5 to 10 minutes or until dough is smooth, elastic and is no longer sticky.
- Divide dough into 2 equal portions.
- Cover with plastic wrap then a clean dish towel.
- Let rest for 20 minutes.
- Punch down.
- Shape each portion into a loaf.
- Place in greased 8-1/2 x 4-1/2 x 2-5/8 inch bread pans.
- Brush surface of dough with oil.
- Cover pans loosely with oiled wax paper and plastic wrap.
- Place pans of dough in the refrigerator.
- Refrigerate for 2 to 48 hours.
- Remove from the refrigerator and uncover.
- Let stand for 10 minutes while preheating oven.
- Using a greased toothpick, puncture any surface bubbles on dough.
- Bake at 400 degres for 30-40 minutes or until done (should sound hollow when thumped).
- Remove from pans immediately.
- Brush top of loaves with butter if desired.
- Cool on wire racks.