YUMMY White Bread

5 Loaves in Mixer (Kitchen Aid or Bosch)

2 heaping TBSP Yeast

2/3 Cup Sugar

5 Cups Warm Water (105° – 110°) (4 cups of water for yeast & sugar / 1 cup to mix with powdered milk)

5 tsp Salt

2/3 Cups Shortening

2/3 Cups Powdered Milk (NOT Instant Powdered Milk.  MUST be regular powdered milk– Maggie Moo’s works)

Bread Flour (10-11 Cups)


3 Loaves in Mixer (Kitchen Aid or Bosch)

1 ½ TBSP Yeast (not instant yeast)

½ Cup Sugar

3 Cups Warm Water (105° – 110° ) (2 cups of water for yeast & sugar / 1 cup to mix with powdered milk)

1 TBSP Salt

½ Cup Shortening

½ Cup Powdered Milk

(NOT Instant Powdered Milk.  MUST be regular powdered milk– Maggie Moo’s works)

Bread Flour (5 to 6 cups)

Directions:

(Save 1 cup of water and add the powdered milk & whisk well.  Then add to yeast mixture with salt, shortening & flour)

Put yeast and sugar in the mixing bowl of your mixer.  Pour warm water over it.  Proof for 5 minutes (it will foam up).

Add: Salt, Shortening, Powdered Milk.  Mix with the kneading arm for your mixer on medium speed.  Gradually add enough flour to make a batter (the consistency of cake batter).  Continue to mix for about 5 – 7 minutes until the flour is completely incorporated and the batter is smooth.  This is an important step as it develops the gluten.

Gradually add enough flour, 1 cup at a time, mixing well with each addition, until the dough leaves the side of the bowl.

Continue to mix for about 5 – 7 minutes more.

Put the dough in a Pam sprayed bowl and cover.  Raise until the dough is doubled in bulk, about 1 hour.

Punch dough down.

Divide the dough into 5 (3) pieces and knead.  Spray your counter with Pam and knead dough.  Don’t knead the dough on a flour counter.  Pam works best, and is much less messy.

Form into loaves, and place in Pam sprayed 8x4x2 bread pans with the seam side down.  Roll the dough in the pan so that the grease coats the whole loaf.

Let the dough rise again, until double in bulk – about 30 minutes.

Heat the oven to 350 degrees.  Place loaves on low rack so that the tops of pans are in center of oven.  Pans should not touch each other or the sides of the oven.

Bake for 30-35 minutes or until deep golden brown and loaves sound hollow when tapped.  You may need to cover the tops of the loaves so they don’t burn for the last 10-15 minutes of baking.

Remove the hot loaves from the pan and let cool of cooling rack before storing in plastic bag.

The loaves can be frozen.

IMPORTANT NOTE: You MUST use Non-Instant Powdered Milk.  It can be hard to find, but most health food stores sell it.

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