Traditional White Bread

I love this recipe because it is so simple! It has very basic ingredients, and it is pretty quick to put together. This is the bread I have been making for about ten years. The only time we buy bread now is when we are on vacation.

*From Betty Crocker Cookbook

Traditional White Bread

2 1/4  cups warm/hot tap water

2 Tbs. Yeast

3Tbs. Sugar

1 Tbs. Salt

2 Tbs. Shortening 

5-6 cups flour

Poor water into mixer. Sprinkle yeast over top. Sprinkle sugar over top of yeast. Add shortening and salt.  Mix in 3 cups of flour and mix until smooth. Add more flour about 1/2 c. At a time and mix it until incorporated. You will know you are close to having enough flour when the dough starts to clean the sides of the bowl as it kneads.  You want the dough to be just slightly sticky to the touch, but still stiff enough that it has form.  Let it knead for at least five minutes.

Shape into 2 loaves and placed in 2 large greased bread pans.  Let rise. Bake  at 400 degrees about 16 minutes. If you're oven is not usually very hot it may take 20 minutes.

When done, immediately turn hot bread out onto a cooling rack.  Wipe the top with a bit of crisco on a paper towel.  This will soften the crust and make it easier to cut through.  You can use butter too, but it makes a greasier top that will make your bread bag a little streaked with grease.  I really prefer the cristco.