Purity White Bread
- Number of Servings: 40
Ingredients
Scald
2 cups milk
Pour into a large bowl and add
1/4 cup sugar
4 teaspoons salt
1/4 cup shortening
1 cup water
Stir until the shortening melts. Cool to lukewarm.
Meanwhile, sprinkle
2 packages active dry yeast
over
1 cup lukewarm water
in which has been dissolved
2 teaspoons sugar
Let stand for 10 minutes (Keep at temperature of about 80°F) Then stir briskly with a fork.
Add softened yeast to the lukewarm milk mixture. Stir.
Beat in
5 cups Sifted All Purpose Flour
Then add another
4 1/2 cups Sifted All Purpose Flour
Work in last of the flour with a rotating motion of the hand. Turn dough onto a lightly floured board and knead for 8 to 10 minutes Shape into a smooth ball Place dough in a lightly greased bowl; grease top slightly. Cover and let rise until doubled in bulk - about 1 1/2 - 2 hours. - keep dough in warm place.
Punch down the risen dough and turn onto a lightly floured board. Cut into four equal pieces and form each into a smooth ball. Cover and let rest for 15 minutes.
Shape each ball of dough into a loaf. Place in greased pans and grease the tops. Cover and let rise until doubled in bulk (about 1 1/4 hours).
Bake at 425° F for 30 - 35 minutes
Number of Servings: 40
Recipe submitted by SparkPeople user DAVEINNB.
2 cups milk
Pour into a large bowl and add
1/4 cup sugar
4 teaspoons salt
1/4 cup shortening
1 cup water
Stir until the shortening melts. Cool to lukewarm.
Meanwhile, sprinkle
2 packages active dry yeast
over
1 cup lukewarm water
in which has been dissolved
2 teaspoons sugar
Let stand for 10 minutes (Keep at temperature of about 80°F) Then stir briskly with a fork.
Add softened yeast to the lukewarm milk mixture. Stir.
Beat in
5 cups Sifted All Purpose Flour
Then add another
4 1/2 cups Sifted All Purpose Flour
Work in last of the flour with a rotating motion of the hand. Turn dough onto a lightly floured board and knead for 8 to 10 minutes Shape into a smooth ball Place dough in a lightly greased bowl; grease top slightly. Cover and let rise until doubled in bulk - about 1 1/2 - 2 hours. - keep dough in warm place.
Punch down the risen dough and turn onto a lightly floured board. Cut into four equal pieces and form each into a smooth ball. Cover and let rest for 15 minutes.
Shape each ball of dough into a loaf. Place in greased pans and grease the tops. Cover and let rise until doubled in bulk (about 1 1/4 hours).
Bake at 425° F for 30 - 35 minutes
Number of Servings: 40
Recipe submitted by SparkPeople user DAVEINNB.
Nutritional Info Amount Per Serving
- Calories: 135.1
- Total Fat: 2.1 g
- Cholesterol: 1.0 mg
- Sodium: 239.0 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 0.9 g
- Protein: 3.6 g
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