BEST BREAD

Ingredients

• 2 tablespoon sugar
• 1 tablespoon salt
• 2 tablespoon shortening
• 1% cups scalded milk
• 1 cake yeast
• 14 cup lukewarm water
• 6 cups flour (or enough for not too stiff dough)

Method

1. 1

   Combine sugar, shortening, salt, and milk in a large bowl.

2. 2

   Cool to lukewarm.

3. 3

   Add dissolved yeast then the flour.

4. 4

   Knead eight to ten minutes.

5. 5

   Place in greased bowl, cover carefully, and let rise in warm place for two hours.

6. 6

   Then punch down.

7. 7

   Let rise again to double bulk.

8. 8

   Divide into two parts, cover each, and let rise 15 minutes.

9. 9

   Mould into two loaves.

10. 10

    Place in greased pans, grease top, cover, and let rise in warm place until double in bulk or more until a touch leaves a dent.

11. 11

    Bake in hot oven for 10 minutes, reduce heat and bake 30 minutes more, until it does not 'sing'.

Nutrition per serving

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 2. The excerpt below is the record exactly as published.

BEST BREAD 2 tablespoon sugar 1 tablespoon salt 2 tablespoon shortening 1% cups scalded milk 1 cake yeast 14 cup lukewarm water 6 cups flour (or enough for not too stiff dough)

Cook this with the app: pantry check, scaling, and the assistant.