Recipe by crazycookinmama
This comes from "Chuck Wagon RV Recipe Book" from 1979. Very good bread. And it turned out perfectly.
Top Review by countrylife
This was a great flavored bread. I used 1 1/4 cup warm water with 1/3 cup of powdered milk, it's easier than scalding. Also I had to slit the top of bread in loaf pan on the second rising. I used close to 4 cups of flour so it was huge. My temperature was 405 and I had to pull it at 30 minutes because the top was very dark. This was my first yeast loaf bread as I typically make rolls. But I will try it again to see if I can better perfect my method, thanks for posting.
- 2 1⁄4 teaspoons yeast
- 3⁄4 cup luke warm water (90)
- 1⁄2 cup scalded milk, cooled
- 1 tablespoon sugar
- 1 1⁄4 teaspoons salt
- 1 tablespoon shortening
- 3 -4 cups sifted flour
Directions See How It's Made
- Add yeast to lukewarm water and dissolve.
- Add remaining ingredients.
- Turn out on lightly floured board and knead until smooth and elastic.
- Round up and place in a greased bowl.
- Grease surface of dough.
- Cover and let rise until double in bulk.
- Punch down dough and turn out on floured board.
- Round up dough and let rest 10 minutes.
- Mold dough into a loaf.
- Let rise in a greased pan until double in bulk.
- Bake in 425°F oven about 40 minutes.
- Turn out of pan and brush top with melted butter.
- Cool on a rack.