Basic Bread

Traditional White Bread

6-7 cups all-purpose or unbleached flour
3 tablespoons sugar
1-tablespoon salt
2 tablespoons shortening or butter
2 packages regular or quick –acting active dry yeast
Use 1 cup of warm water to dissolve the yeast

1-¼ cups very warm water (120-130)

Mix 3 ½ cups of the flour, add sugar, salt, butter or shortening into mixing bowl. Use dough hook. Add the 1-cup of water with the dissolve yeast to the flour mixture beating slowly. Add additional flour and the rest of water until a soft dough is formed. Reserve approximately 1 ¼ cup of flour for kneading, Turn dough out onto lightly floured surface, knead in remaining dough for approximately 8-10 minutes until dough is smooth and elastic. Place dough in a large greased bowl, cover with a towel, let rise until dough has double in size. Let dough rise in a draft free warm area.  (Dough is ready if indentation remains when touched)
 Punch dough down, only to let air out, let rest for five minutes. Divide into halves, knead dough lightly into bread loaves or French bread rolls or whatever you wish to make. Put into lightly greased bread pans. Cover and let rise again approximately 35-50 minutes or until dough has doubled in size.

 Preheat oven 425 degrees. Place on low rack so that the tops of the pans are in the center of the oven. Bake until deep golden brown and loaves sound hollow when tapped. 25-30 minutes.  Brush tops of loaves with butter and remove when reasonably cool.

 Wheat bread
  Use 3 cups of whole wheat flour and 4 cups of white flour.