Bread

Directions

1. 1
   Warm water should be 105° to 115° or feel warm to inside of arm.
2. 2
   Pour warm water into a warm bowl; sprinkle in yeast.
3. 3
   Stir to blend.
4. 4
   In a large mixing bowl, blend sugar, shortening, salt and scalded milk until shortening is melted.
5. 5
   Add cold water to cool mixture to lukewarm.
6. 6
   Stir in yeast.
7. 7
   Add flour gradually. Turn dough onto floured surface and knead 8 to 10 minutes, sprinkling in more flour as needed to avoid stickiness.
8. 8
   Turn in greased bowl.
9. 9
   Cover with damp towel and let rise 2 hours until doubled (when touching dough it leaves an impression).
10. 10
    Punch down; turn over in bowl and let rise again 30 minutes.
11. 11
    Separate dough into 4 sections.
12. 12
    Roll out in rectangles (12 x 9-inch) and, folding under ends, fit into loaf pans.
13. 13
    Let rise in pans 1 1/2 hours.
14. 14
    Bake at 375° for 40 or 50 minutes until tops are golden brown and knocking on top of loaf sounds hollow.
15. 15
    Brush baked loaves immediately with a little butter.
16. 16
    You can freeze loaves as soon as they're cool.
17. 17
    Makes 4 loaves.