All ingredients must be at warm room temperature. Scald milk. Add boiling water. Measure 1 cup of liquid into small bowl. Allow to cool to luke warm. Add dry yeast and 2 teaspoons sugar and let stand 15 minutes. Add remaining sugar and salt to remaining 3 cups of liquid. Mix. Let stand until lukewarm.
Add shortening and dissolved yeast to lukewarm liquid, then add half the sifted flour (6 cups) and mix with spoon. Add almost all the rest of the flour (about 5-1/2 cups)and mix with hand. Using one hand mix dough in bowl by using a rotary motion. At first dough will be sticky but by the end of about 5 minutes mixing should be smooth and come away readily from inside of bowl. If it does not, add some of the reserved flour until it does come away from the bowl readily.
Turn out on greased board. Knead by folding dough over toward you. Then press down away from you with heel of hand. Give dough quarter turn, repeat until it's smooth, elastic and doesn't stick to board (Takes 5-8 minutes. Place dough in warm, lightly greased bowl, turning once to bring greased side up. Cover with lightweight damp cloth and let rise at warm room temperature (75-85 degrees F) away from draughts for 2 hours or until doubled in size. Punch down (thrust fist into dough to allow gas bubbles to escape). Turn out on lightly greased board. Cut into four even pieces. Form each into a ball. Cover and let rest 15 minutes. Grease loaf pans. Shape balls of dough into loaves; first roll dough out to even thickness, using hands, pat and stretch it to roll dough towards you, sealing dough with heel of hand after each roll of dough. (It will take about four turns.) Seal well the final seam on bottom of loaf. Seal ends of loaf by using the side of the hand. Using fingers
Place loaf, sealed edge down, in well greased bread pan. Cover. Let rise at warm room temperature 1-1/2 hours or until doubled in size. Bake at 400 degrees F about 55-60 minutes until brown. To test, tap loaf, tip bgnelty out of pan and tap bottom. It should sound hollow. If not, bake a few more minutes.
Originally Submitted
11/28/2011
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