Cool-Rise White Bread

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READY IN: 1hr
SERVES: 24
YIELD: 2 loaves
UNITS: US

INGREDIENTS

Nutrition
  • 5 12 - 6 12
    cups flour
  • 2
    (1/4 ounce) packets dry yeast (or cakes of yeast)
  • 12
    cup water, warm (105-115 degrees)
  • 1 34
    cups milk, warm (105-115 degrees)
  • 2
    tablespoons sugar
  • 1
    tablespoon salt
  • 3
    tablespoons shortening
  • cooking oil
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DIRECTIONS

  • 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.
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