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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Bread / Difficulty: Intermediate / Preparation Time: 60+ Minutes / Number of Servings: 10 |
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Directions: 1. In a small bowl, dissolve yeast and sugar in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the yeast mixture with the evaporated milk, 1/4 cup water, shortening, honey, salt, and 2 cups flour. Stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a
large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. Punch dough down and divide in half. Roll out each half and roll into loaf shapes, sealing seams by pinching. Place in buttered 9x5 inch bread pans. Butter the tops of each loaf with melted butter; cover loosely with plastic wrap. Let rise in warm area until doubled, about 30 minutes.
4. Place a small pan of hot water on the bottom shelf of the oven. Bake loaves at 375 until tops are golden brown, about 25 to 35 minutes. Brush butter onto crusts while warm.
Comments: A wonderful white bread that goes well with almost any meal.
Ingredients:
3 18/139 Pound(s) bread flour
1/3 Ounce(s) salt
2 Ounce(s) honey
2 Ounce(s) melted shortening
1 Ounce(s) evaporated milk
3/4 Cup(s) warm water
74/6789 Pound(s) sugar
1 Ounce(s) active dry yeast
163/2500 Pound(s) melted butter |
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