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Tuesday, March 29, 2011

white bread loaf (makes 2 loafs)

3 cups bread flour
1/4 cup shortning
1/4 cup sugar
1 1/2 Tbsp quick rise yeast
2 cups warm water aprox 110 degrees
1 cup of bread flour
1/2 cup of bread flour
1 tsp salt
1 cup bread flour (if needed)

1. Combine the first 2 ingredients, cut the shortning into small pieces then add to flour, usig a plastic spreader. You can also make this bread in a stand mixer. for the first part use paddle attachment, at low speed (stir or speed 2). I have added a picture of the plastic spreader, they cost aprox 2-3 dollars.
2. Add the sugar, yeast and water, and mix well. Make sure the water is warm, if the water is cold the proffing will take a lot longer and if the water is hot then it will kill the yeast.  Mix with spreader or speed 2 of stand mixer,paddle attachment.
3. Add another cup of flour, continue mixing same way. Add the 1/2 cup flour and salt.
**note: if salt goes in direct contact with yeast it will affect the proofing; thus, never mix yeast and salt at the same time. **
4. If using the stand mixer, then switch to bread hook attachment. Otherwise flip the dough out of the bowl and onto a clean floured surface. Knead for 8-10 minutes adding flour as needed. dough should feel like a baby's bottom.soft no lumps  and not stick. clean the bowl and grease with shortning.  After your done kneading the dough roll it into a ball and place it back into the greased bowl.
5. Cover the bowl with a dry cloth and place in a warm spot to allow it to rise until double the size, aprox.1 1/2 hours. One way that seems to work for me all the time, is in the oven. Make sure the oven is off, place the bowl cover close the oven door and turn the light on. The light will give it enough heat for riseing.
6. Punch dough down. Divide in half. Shape into loaves, and place into two well Greased  9x5 inch loaf pans (grease with shortning). Allow to rise for 30-60 minutes, or until dough has risen 1 inch above pans.
7.Bake at 400 degrees F (preheated oven) for aprox. 30. When done, take the loaf out and wipe the top of the loaf with butter, thiw will keep it soft. Let it cool completely before cutting.

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