Title: White Loaf Bread
Categories: Bread
Yield: 2 Loaves

2 1/4	ts	Yeast
1/2	c	Water
1 3/4	c	Milk
2	tb	Sugar
2	ts	Salt
2	tb	Shortening
6	c	White Lily Bread Flour

Dissolve yeast in warm water (105F.); set aside. Heat milk, sugar, salt and shortening to 115F. Stir into yeast mixture. Beat in 2 1/2 cups flour. Stir in enough of remaining flour to make a fairly stiff dough. Turn out onto lightly floured surface. Knead 10 minutes, slowly add flour a tablespoon at a time, as needed, to prevent sticking. Place dough in greased bowl, turning to greased surface is on top. Cover with damp towel and let rise in a warm place (such as an oven with a pan of hottest tap water on rack below) for an hour or until doubled in size.

Punch down dough. Turn out onto lightly floured surface. Divide dough in half. Shape each half into smooth ball. Cover with damp towel. Let rest for 10 minutes. Flatten to remove air bubbles. Roll into two 14x8" rectangles. Roll up tightly (jelly roll fashion) from short side. Seal seam and ends. Place in 2 greased 8 1/2 x 4 1/2" loaf pans. Let rise in warm place until sides of loaf are even with top of pan.

Bake in preheated oven at 375F. for 45 minutes. Cover with foil last 15 minutes. Remove from pans and cool on wire racks.

Courtesy: White Lily Bread Company, Knoxville, TN By owner-recipes@listserv.prodigy.com On Behalf Of beadlady on Jun 16, 1997

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