Title: Bread (Master Recipe)
Categories: Bread
Yield: 6 Servings
| 1 | | Cake compressed yeast |
| | | OR 1/2 cake dry yeast |
| 1 | tb | Sugar |
| 1 1/2 | ts | Salt |
| 1 | tb | Melted shortening |
| 1 1/2 | c | Lukewarm water |
| 5 | | To 5 1/4 cups flour |
Soften yeast in water. Add sugar, salt, and shortening. Add flour
gradually, beating thoroughly after each addition until the dough is just
stiff enough to knead. Turn onto lightly floured board. Knead until dough
is smooth and elastic. Cover with a warm, damp cloth. Set in warm place
and allow to double in bulk. (If dry yeast is used allow dough to rise
overnight in warm place.) Work down, cover with a warm, damp cloth, and
allow dough to again double in bulk. Work down lightly. Form into loaves.
Place in well-oiled pans. Again cover with a warm, damp cloth. Set in a
warm place, cover, and let rise until double in bulk. Bake in hot oven (450
F) for 15 minutes. Reduce the heat slightly and continue baking (410ø -
425ø F) for the remainder of the time. Total baking time 40-45 minutes.
From 4- 4 1/2 hours are required for the entire process. 2 medium sized
loaves. The Household Searchlight - 1941