“This makes four loaves of lovely, homemade bread that's great for freezing. I remember this bread fondly as the perfect base for open-faced hot sandwiches. The prep time is approximate, depending on how fast your yeast takes to rise.”
READY IN:
2hrs 30mins
YIELD:
4 loaves
UNITS:
Metric

Ingredients Nutrition

  • 709.77 ml milk, scalded
  • 103.53 ml sugar, divided
  • 9.85 ml salt
  • 118.29 ml shortening
  • 709.77 ml water
  • 3 (21.26 g) package yeast or 44.37 ml yeast
  • 3312.26-3548.85 ml white flour (you can use half whole-wheat, half white flour if you wish)
  • oil, for greasing pans

Directions

  1. Put 6 Tablespoons sugar, salt, shortening and 1 cup warm water in a large bowl.
  2. Pour three cups scalded milk into the bowl, stir to dissolve and melt the shortening.
  3. Cool to lukewarm.
  4. Meanwhile, pour 1 1/2 cups warm water into a medium bowl.
  5. Add 1 tablespoon sugar and whisk in yeast.
  6. Let stand until puffed up, before pouring into the lukewarm milk.
  7. Rinse bowl with 1/2 cup warm water, pour into the milk mixture.
  8. Beat in 7 1/2 cups flour (white or wholewheat) until smooth.
  9. Work in between 7 to 7 1/2 cups more white flour.
  10. Knead on the counter for about 10 minutes.
  11. Put in an oiled bowl and let rise until doubled in size, covered with oiled, waxed paper.
  12. When risen, punch down before turning out on the counter.
  13. Cut into four equal pieces.
  14. Shape into loaves, about 9 x 5 inches.
  15. Put into oiled pans and cover with the waxed paper.
  16. Let rise until doubled.
  17. Bake at 425°F for 10 minutes, before reducing heat to 325 F for 15 minutes.
  18. Turn pans back to front.
  19. Bake 3-5 minutes more or until bottoms are browned and hollow sounding when gently tapped.
  20. Put back in oven, if only bottom needs more time, without pan.
  21. Bake 1-2 minutes.
  22. Brush margarine on tops.
  23. Put in plastic bags when cold.
  24. Freeze.

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