Aunt Ida’s White Bread
An easy-to-slice bread with a welcome old fashioned flavor and texture. You should know that Aunt Ida�s “large” spoon held approximately two of today�s tablespoons.
Yield: Makes 3 large or 6 small loaves.
- 1 large spoon sugar
- 2 large spoons shortening
- 2 cups hot milk
- 2 yeast cakes (or equivalent active dry yeast)
- 2 cups lukewarm water
- 3 quarts flour (about 12 cups)
- 1-1/2 tablespoons salt
Dissolve sugar and shortening in hot milk, and yeast in 1/3 cup of the water. Sift flour and salt into a large bowl. Add all liquids and mix thoroughly. Turn onto a floured board and knead until smooth and elastic. Return to bowl, cover, and let rise in a warm place until doubled in bulk. Knead again, and separate into 3 large or 6 small loaves. Place each loaf in a thoroughly greased bread pan, and allow to rise again until doubled. Bake at 400 degrees F for 30 minutes, then reduce heat to 350 degrees F and bake until done (the loaves should sound hollow when tapped). If making the smaller loaves. bake 15 minutes at 400 degrees F, then reduce to 350 degrees F for 5 to 10 minutes more.