Bread (master recipe)
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Bread (master recipe)
  Bread  
Last updated 6/12/2012 1:10:14 AM. Recipe ID 37393. Report a problem with this recipe.
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      Title: Bread (master recipe)
 Categories: Breads, 1941
      Yield: 6 Servings
 
      1    Cake compressed yeast
           OR 1/2  cake dry yeast
      1 tb Sugar
  1 1/2 ts Salt
      1 tb Melted shortening
  1 1/2 c  Lukewarm water
      5    To 5 1/4 cups flour
 
  Soften yeast in water.  Add sugar, salt, and shortening. Add flour
  gradually, beating thoroughly after each addition until the dough is
  just stiff enough to knead. Turn onto lightly floured board. Knead
  until dough is smooth and elastic.  Cover with a warm, damp cloth.
  Set in warm place and allow to double in bulk. (If dry yeast is used
  allow dough to rise overnight in warm place.) Work down, cover with a
  warm, damp cloth, and allow dough to again double in bulk. Work down
  lightly. Form into loaves. Place in well-oiled pans. Again cover with
  a warm, damp cloth. Set in a warm place, cover, and let rise until
  double in bulk. Bake in hot oven (450 F) for 15 minutes. Reduce the
  heat slightly and continue baking (410 - 425 F) for the remainder of
  the time. Total baking time 40-45 minutes. From 4- 4 1/2 hours are
  required for the entire process. 2 medium sized loaves. The Household
  Searchlight - 1941
  




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Recipe ID 37393 (Apr 03, 2005)

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