White Bread ()Jane Templeton Gibb)

WHITE BREAD (Jane Templeton Gibb)

Scald: 1 cup milk

Stir in: 3 tablespoons sugar

2 ½ teaspoons salt

6 tablespoons shortening

Cool to lukewarm.

Sprinkle in 1 package of yeast. Stir until dissolved.
Add to first mixture.

Add: 3 cups sifted, enriched flour.
Beat until smooth.
Stir in an additional 3 cups flour.

Turn out on a lightly floured board. Knead until smooth and elastic. Place in greased bowl, brush with shortening.
Cover. Let rise in a warm place, free from draft, until doubled in bulk, about 1 hour.
Punch down, turn out on board. Divide in half, let rest 15 to 20 minutes. Shape into loaves. Place in greased bread pans (9x5x3"). Cover.. Let rise in a warm place, until center is slightly higher than center of pan, about 1 hour.

Bake at 350° F. for 45 minutes.

This recipe has been kitchen tested.

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