Homemade White Bread
Mar 4th, 2008 by Sylvia
This is my recipe for White Bread. I don’t make it too much any more because we’re trying to stop eating it! 
But, it is soooo gooooood. This is the basic recipe that we made in our bakery. We never could make enough of it to keep up with the demand.
The recipe calls for lecithin which is a natural product that helps keep the bread fresh longer. You can leave it out if you like. This recipe makes 2 loaves. I use pans that are about 8×5 inches.
Ingredients:
2 1/2 cups warm milk
2 1/2 cups flour 1 heaping T shortening
2 1/2 tsp yeast 2 T salt
2 T sugar 6-7 cups bread flour
1 T lecithin
Combine 1/2 cup milk, yeast and a pinch of sugar. Let foam while you combine in a large mixing bowl:
Rest of milk and yeast, sugar, lecithin, shortening and salt. Add yeast/sugar mixture to the large bowl and other ingredients.
Add flour one cup at a time until you get a dough that is not too sticky and that pulls away from the bowl while it is being mixed.
Knead 10 minutes.
Place dough in a greased bowl, turn the dough over to grease all sides of it, cover with a clean cloth and allow to rise until double - about 60 minutes.
Divide dough into 2 equal portions. Place in greased loaf pans. Allow to rise about 40 minutes.
Bake @ 335*F for about 25 minutes, til deep golden brown.
When you remove the loaves from the oven, brush the tops with melted butter.
Allow the loaves to cool in the pans for about 5 minutes.
Remove the loaves fromt he pans and cool on a wire rack. Wrap in plastic while slightly warm.
Love homemade bread.
I remember your bakery breads! : My favorite was the apricot bread. Yummmmm!