Basic White Bread

  • 1 1/2 TBS Active Dry Yeast
  • 1/4 Cup Warm water (warm to wrist)
  • 1/4 Cup Sugar
  • 1/4 Cup Lard (or shortening)
  • 3 TBS Gluten
  • 2 cups milk
  • 1 1/2 tsp salt
  • 5-8 Cups All Purpose flour

Proof yeast in warm water.  While yeast is proofing, mix together sugar, lard, gluten, milk and salt.  Slowly add yeast after proofing.  Slowly add flour.  Begin with 1 cup and cut amount as mixture gets sticky.  As dough begins to form a ball, add flour in very small amounts stopping when dough pulls away from the side of the bowl and just past being sticky to the touch.  Knead dough for about 8 minutes or until it becomes smooth and elastic.  Turn dough onto LIGHTLY floured surface.  Coat a large bowl with lard or shortening, or spray with a non=stick cooking spray.  Place dough into bowl, turning once to coat with lard or cooking spray.  Let rise until double, time will depend on temperature.  Dough is ready to punch down when an indention from a finger pressed into the surface remains.  Turn dough onto LIGHTLY floured surface.  Divide into two equal parts.  Shape into loaves, or form 1 1/2 to 2 inch balls for yeast rolls.  Place loaves or rolls into greased pans and let rise until doubled again.  Bake at 350 for 30 minutes until golden brown and loaf has a hollow sound when thumped.  Brush top with butter.  Remove to cooling rack as soon as it is cool enough to handle.

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