TRADITIONAL WHITE BREAD

The smell of baking bread has got to be one of the best scents in the world. It's comforting and inviting and makes my mouth water. I've experimented with a lot of bread recipes. Many were crumbly and dry and ended up in the trash. With this recipe, one loaf is usually eaten immediately before it can even cool completely. This recipe from the Betty Crocker Bridal Edition cookbook-with a few of my additions. Get your mixer ready, grab some butter and honey and get ready to enjoy a tantalizing loaf of homemade bread!

TRADITIONAL WHITE BREAD

6 - 7 c. all-purpose flour
3 T. sugar
1 T. salt
2 T. shortening
2 pkgs. yeast (4 1/2 t.)
2 1/4 c. warm water
2 T. butter to melt over baked loaves

I also add the following ingredients:
1/4 c. vital wheat gluten
2 T. dough enhancer

I get it from a local grain/health food store. If you can't find these items you can omit them.

1. Mix 4 c. flour, sugar, salt, shortening, and yeast. Add warm water. Beat with mixer on low 1 min. Beat on medium 1 minute. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle. (I usually add 6 1/2 cups flour.)
   
2. Knead 10 minutes by hand or about 4-5 minutes with electric mixer. When dough is smooth and springy place in large greased bowl and cover with plastic wrap. Let rise one hour until doubled.
3. Grease 2 loaf pans. I use clear Pyrex pans. Dark ones brown too quickly.
4. Gently punch down dough. Divide in half. Roll into two rectangles. Roll from one end to make a loaf. Pinch bottom and side seams to seal. Place seam side down in greased pan. Cover with plastic wrap and let rise 30 minutes until doubled.
5. Move oven rack to low position so that tops of pans will be in the center of the oven.
6. Bake at 425 degrees for 25 - 30 minutes until loaves are golden brown and sound hollow when tapped. Remove to wire rack. Brush with butter. Let cool completely before wrapping.