Perfect White Bread

I just baked up two loaves of bread. I started the day before so I did the "Refrig-a-rise" method in the book which is to brush the dough with melted butter when you put it in the loaf pans. Cover loosely with plastic wrap and refrigerate for 3-24 hours. When you want to bake, take the pans out, uncover, and let sit for 20 minutes (while the oven is warming up). Pop any air bubbles and put in oven for 45 minutes. After 30 minutes, brush the tops again with butter.

Better Homes and Gardens

Homemade Bread Cookbook

pg 12.

2 loaves

5 3/4 to 6 1/4 cups all-purpose flour

1 package active dry yeast

2 1/4 cups milk

2 tbsp sugar

1 tbsp shortening

2 tsp salt

In large mixer bowl combine 2 1/2 cups of the flour and the yeast. In saucepan heat together milk, sugar, shortening, and salt just till warm, stirring constantly to melt shortening. Add to dry mixture in mixer bowl. Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat the mixture 3 minutes at high speed.

By hand, stir in enough of the remaining flour to make a moderately stiff dough. Turn out onto a lightly floured surface and knead till smooth and elastic (8 to 10 minutes). Shape in a ball. Place dough in lightly greased bowl; turn once to grease surface. Cover; let rise in warm place until double (about 1 1/4 hours). Punch dough down; turn out on lightly floured surface. Divide dough in 2 portions.

Shape each in a smooth ball; cover and let rest 10 minutes. Shape in loaves; place in two greased 8 1/2x4 1/2x2 1/2-inch loaf pans. Cover and let rise till double (45 to 60 minutes). Bake at 375 till done, about 45 minutes. If tops brown too fast, cover loosely with foil the last 15 minutes. Remove from pans; cool. Makes 2 loaves.