Perfect White Bread

[Wayne]

I have a BHG cookbook that my aunt gave my parents for their wedding back in the 1970's. There may be better ones on the market (a few of these recipes won't turn out as expected for various reasons), but this one has sentimental value so it's one of the only ones I use.

I first started using it back when I was 10 years old. My first recipe I followed from it was for Perfect White Bread. I'm happy to say I STILL use this very recipe and have many happy neighbors because of it! Recipe below. Let me know yours!

PERFECT WHITE BREAD

Ingredients:

• 5 3/4 to 6 1/4 cups all-purpose flour (not self-rising)
• 1 package active dry yeast (not instant)
• 2 1/4 cups milk, scalded
• 2 tablespoons sugar
• 1 tablespoon shortening
• 2 teaspoons salt

Soften active dry yeast in warm water (110 degrees). Combine hot milk, sugar, salt, and shortening. Cool to lukewarm.

Stir in 2 cups of the flour; beat well. Add the softened yeast; mix. Add enough of remaining flour to make a moderately stiff dough. Turn out on lightly floured surface; knead till smooth and satiny (8 to 10 minutes). Shape in ball; place in lightly greased bowl, turning once to grease surface. Cover; let rise in warm place till double (about 1 1/4 hours). Punch down.

Cut dough in 2 portions. Shape each in smooth ball; cover and let rest 10 minutes. Shape in loaves; place in 2 greased 9x5x3-inch loaf pans. Cover and let rise till double (45 to 60 minutes). Bake in hot over (400 degrees) 35 minutes or till done. If tops brown too fast, cover loosely with foil last 15 minutes. Makes 2 loaves.

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Notes:

• Active dry yeast or compressed yeast may be used in recipes. Both take 5 to 10 minutes to soften. Soften active dry yeast in warm water (110 degrees) and compressed yeast in lukewarm water (85 degrees).
• Sugar is the raw material from which yeast manufactures the leavening gas; it also adds flavor and aids in browning.
• Salt is added to dough for flavor, but it also helps control fermentation.
• Flour forms the basic structure of dough. All flour necessary to keep dough from sticking to hands should be added at time of mixing. Adding after rising causes dark streaks and coarse texture.
• On days with high humidity, dough may require up to 1 cup more flour than recipe states.
• When recipe says to knead, turn dough out on lightly floured surface. Curve fingers over dough and push down with heel of palm. Give dough a quarter turn; fold dough over and push down again. Knead, repeating this method, till smooth, satiny, and elastic, about 8 to 10 minutes.
• Place dough in lightly greased bowl; turn once to grease surface. Cover to prevent crust forming.
• Cover and let dough rise in warm place (82 degrees) till double. (Place bowl on rack of cold oven with pan of hot water on bottom of oven.) Here's how the yeast works: The growth of yeast produces a gas that is held in bubbles; these expand and the dough is said to "rise." A high temperature will kill yeast; a low temperature retards growth.
• Punch down dough with fist, folding edges toward center, and turning dough over. Follow recipe for shaping and second rising.
• Let dough rest before shaping to regain elasticity. cover during this period so surface will not dry.
• To shape loaf: With rolling pin, flatten dough to 15x7 inch rectangle. Roll up like jelly roll starting at narrow side. Seal at each turn with fingertips or edge of hand. Press down on ends of loaf with sides of hands to make 2 thin sealed strips. Fold strips under loaf as it is put into loaf dish so bread will have smooth crusts at both ends.
• When dough is ready to bake or shape, fingertips will leave slight indentation.
• Homemade bread fresh from the oven is pretty and plump with a tender, golden brown crust and rounded top.The crust may be crisp, or shiny and soft from a swish of butter while hot.

[Shawn]

Thanks for sharing your recipe Wayne98101