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White Bread


2 pkg. dry yeast

3 c. warm (not hot) water or lukewarm (not scalded) milk

1/4 c. sugar

9 – 10 c. flour

3 tbsp. shortening (Crisco)

1 tbsp. salt


  1. Sprinkle yeast over 1/2 c. warm water in bowl. Let stand for 5 minutes.
  2. Stir in remaining warm water or milk (whichever preferred).
  3. Add sugar, salt, shortening, and 5 c. flour. beat until smooth. Beat in enough remaining flour to make a dough that is easily handled and not sticky.
  4. Turn dough out on a lightly floured board. Let rise 10 minutes. Knead until smooth and elastic, about10 minutes.
  5. Place in greased bowl. Turn greased side up and cover. Let rise in warm, draft-free place until doubled , about 1 hour.
  6. Punch dough down and divide in half. Roll each half into rectangles 18 x 9” and turn over.
  7. Roll each half from short side and place (seam side down) in greased loaf pan 9 x 5 x 3”. Brush top of dough with butter or oleo. Let rise until dough is above the top of the pan, about 1 hour.
  8. Bake at 425 degree for 30 to 35 minutes, until golden brown and sounds hollow when tapped. Remove immediately from pans onto rack.

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