Tuesday, September 9, 2008

White Bread for High Altitudes

6 Tbsp. Sugar
6 Tbsp. Shortening
2 Tbsp. Salt
5 cups Scalded milk
1 Tbsp. Dry yeast dissolved in
½ cup warm water
10-12 cups bread flour

Combine sugar, shortening, salt and scalded milk in large bowl. Add 6 cups flour and mix thoroughly with electric mixer. Stir in dissolved yeast and beat an additional 2-4 minutes. Add flour to make a soft dough. Knead well. Let rise until double (2-3 hours). Shape into four loaves and let rise until double (1-1 ½ hours), then bake at 375° for 30-40 minutes. Brush with butter or shortening after removing from the oven for a soft, chewy crust. Yield: 4 loaves.