White bread
2 loaves, 18 slices each
| Flour, unsifted | About 5½ cups |
| Sugar | 3 tablespoons |
| Salt | 2 teaspoons |
| Yeast, active dry | 2 packages |
| Milk | 2 cups |
| Shortening | ¼ cup |
| Shortening, melted, or oil | 1 tablespoon |
Mix 2 cups of flour with sugar, salt, and yeast. Heat milk and ¼ cup shortening together until very warm (120°F. to 130°F.). Shortening does not need to melt.
Gradually stir milk mixture into flour mixture. Add 1 more cup flour. Beat 2 minutes at high speed on electric mixer. Mix in enough of the remaining flour to make a soft dough that leaves the side of the bowl.
Knead on a lightly floured surface until dough is smooth and elastic, about 10 minutes.
Cover with plastic wrap, then a clean towel. Let rest 20 minutes.
Grease two loaf pans, 9- by 5- by 3 inches. Divide dough in half. Shape into loaves. Place in loaf pans. Brush tops with 1 tablespoon fat.
Cover with plastic wrap. Refrigerate 2 to 24 hours.
Remove from refrigerator. Puncture gently any air bubbles on surface with toothpick or cake tester. Let rest 10 minutes before baking.
Preheat oven to 375°F. (moderate). Bake 40 minutes or until done.
Remove bread from pans. Cool on racks.