Classic White Bread

Recipe by cellogirl2
READY IN: 2hrs 30mins
YIELD: 2 loaves




  • Dissolve yeast in 3/4 cup warm water. Stir in 2 2/3 cups warm water, sugar, salt, shortening and 5 cups of the flour.
  • Beat until smooth.
  • Mix in enough remaining flour to make dough easy to handle.
  • Turn dough onto lightly floured board; knead until smooth and elastic, about 10 minutes.
  • Place in greased bowl; turn greased side up.
  • Cover; let rise in warm place until double, about 1 hour (dough is ready if impression remains).
  • Punch dough down; divide in half.
  • Roll each half into rectangle, 18 x 9 inches.
  • Roll up, beginning at short side.
  • With side of hand, press each end to seal.
  • Fold ends under loaf.
  • Place seam side down in greased loaf pan, 9 x 5 x 3 inches (or three 8.5 x 4.5 x 2 inch loaf pans).
  • Brush loaves lightly with butter.
  • Let rise until double, about 1 hour.
  • Heat oven to 425.
  • Place loaves on low rack so that top of pans are in center of oven.
  • Pans should not touch each other or sides of oven.
  • Bake 30 to 35 minutes or until deep golden brown and loaves sound hollow when tapped.
  • Remove from pans immediately.
  • Brush loaves with soft butter; cool on wire rack.