About 13 cps all-purpose enriched flour(sifted before measuring)
4 cps milk
1 cp lukewarm water
5 tbsp sugar
5 tsp salt
5 tbsp shortening
2 cakes Quick-acting yeast
1 extra tsp sugar
1 - Scald milk, add sugar and salt.
2 - Dissolve the yeast in lukewarm water, add extra tsp sugar,
let stand for 10 minutes.
3 - When milk has cooled add dissolved yeast.
4 - Next add flour and softened shortening.
5 - Mix well and turn outm on floured board.
6 - Knead flour until elastic and it does not stick to the board
7 - Place in a greased bowl, cover and allow to rise until double in bulk.
8 - Punch down, then let rise a second time until doubled in bulk.
9 - Remove dough from bowl and punch down, and cut into 4 equal size loaves.
10 - Shape, cover and allow to stand 20 minutes on a baking board.
11 - Then flatten out each loaf and again reshape.
12 - Place in a greased pan and again allow to rise until double in bulk,
or until, when pressed with a finger, the imprint coes not disappear.
13 - Bake 1 hour in a 350 degree preheated oven.
Makes approximately four 1 1/2 lb loaves
NOTE: To get browner, softer top crust sprinkle top of unbaked loaves, lightly
with lukewarm water.
To prevent a soggy bottom crust and to protect texture, remove bread from tins at once.
Cool on wire cake coolers.