White Bread

Directions

1. 1
   Combine milk and water in a microwaveable jar and heat for 1 minute.
2. 2
   Put yeast in a small bowl with the sugar and a little of the warm milk and water mix and allow to prove. It takes about 10 minutes. It should have doubled in volume be frothy.
3. 3
   Put flour in a large mixing bowl add salt and pepper and stir to combine.
4. 4
   Add butter and crisco to the flour and rub into the flour.
5. 5
   When the yeast has proved make a well in the middle of the flour and add the yeast and some of the milk and water mixture, stir into the flour, adding a little of the milk and water a little at a time, till a soft dough is formed. It may take more or less of the milk mix depending on the moisture content of your flour.
6. 6
   Put flour on your hands and turn dough out onto a floured surface and Knead for 10 minutes, add extra flour to dough and hands to prevent it from sticking.
7. 7
   When dough is smooth, put into a large bowl that has been sprayed with Pam to prevent it sticking, and cover with Clingfilm and leave to rise, for about 1-1 1/2 hours or till it has doulbed in size. Its is best left in a warm area for this.
8. 8
   After the dough has risen turn out onto a floured surface and knead for 5 minutes, (at this stage the dough can be put into ziplock bags and stored in the fridge for up to 3 days, it will continue to rise, so it needs to be a quart sized bag) then shape into desired loaf shape or put into pre greased loaf pan.
9. 9
   Preheat oven to 400°F.
10. 10
    Cover the dough and leave to rise again for about 15 minutes.
11. 11
    When dough has risen brush with egg wash and sesame seeds and a little kosher salt.
12. 12
    Bake at 400°F for about 30 minutes.