Homemade White Bread

2 Tbsps Salt
6.0 cups Water, tap
6 Tbsps Granulated Sugar
14 cups Flour, white
6 Tbsps Shortening, Crisco
4 Tbsps Country Crock, Shedd's Spread Country Crock Regular, Original
4 Tbsps
Active Dry Yeast

Mix dry ingredients in a large bowl. Mix in well the shortening (do NOT use oil just shortening!). Mix the yeast with 6 cup of lukewarm water and a pinch of sugar until mix starts to foam up some. and is all dissolved. Stir water/yeast mixture into dry mix. Mix well until a soft dough forms adding a small amount of water if necessary to make the dough soft and elastic. Knead the dough for about 5 to 10 minutes until smooth and elastic. Place dough in a large bowl (use a tbsp. of vegetable oil to coat the dough while rising) and cover with a towel. Let rise until double about 60 minutes. Separate into 7 rounds, punch each down to get rid of air bubbles and place each dough round into a greased bread pan. Pierce each with a fork several times to release air bubbles. Cover with a towel again and let rise until doubled again about an hour. Bake at 425 for about 18 minutes until bread is light golden brown on top and sounds hollow when tapped with your finger. Remove from oven and brush each (top and sides) immediately with a generous portion of butter or margarine. Let cool completely before storing. Serving Size: Makes approximately (7) one lb. loaves or 70 slices depending on thickness of slices If using two lb. loaf pans, recipe will make approximately 6 2-lb. loaves. Nutrition is based on 7 1-lb. loaves and includes the margarine to brush the loaves with.

Number of Servings: 70.0

Recipe submitted by SparkPeople user CMRKSU12.