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Instructions |
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Dissolve yeast in ¾ cup warm water. Stir in 2 2/3 cup warm water, the sugar, salt, shortening, and 5 cups of the flour. Beat until smooth. Mix In enough remaining flour to make dough easy to handle.
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Turn dough onto lightly floured board; knead until smooth and elastic, about 10 mins. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. (Dough is ready if impression remains.)
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Punch down dough; divide in half. Roll each half into rectangle, 18x9 inches. Roll up, beginning at short side. With side of the hand, press each end to seal. Fold ends under loaf pan, 9x5x3 inches. Brush loaves lightly with butter. Let rise until double about 1 hour.
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Heat oven to 425°. Place loaves on low rack so that tops of pans are in center of oven. Pam should not touch each other or sides of oven. Bake 30 to 35 mins or until deep golden brown and loaves sound hollow when tapped. Remove from pans Brush loaves with soft butter; cool on wire racks
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Originally Submitted
8/23/2008
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