White Bread

by Febrina Picone Malloy

Ingredients:
1 pkg dry yeast
1 cup warm water
1/2 cup evaporated milk
1/2 cup boiling water
3 TB butter
3 TB shortening
2 1/2 tsp salt
sugar
6 cups flour, divided in half

Directions:
1. In large cup, dissolve yeast and warm water.
2. In large mixing bowl, pour milk and boiling water. Add and stir until melted, butter and shortening.
3. Put salt in a glass measuring cup, and add sugar to reach the 1/4 cup line. Dissolve salt and sugar in the milk mixture. Cool milk to lukewarm, then add dissolved yeast.
4. Stir first three cups of flour, one at a time, beating well. Then add remaining flour, in the same manner, to form a rather sticky dough.
5. Turn out on lightly floured board and knead well for about ten minutes, until glossy and bubbles appear under surface.
6. Grease the mixing bowl, add the ball of dough, and then turn over. Cover and let rise in warm place until double, 1 to 1 1/2 hours. (Could put bowl in cold oven and put a pan of hot water on rack below it to keep warm and prevent top drying.)
7. Punch down until all bubbles are broken, then cover and let it rest 15 minutes.  Divide in half and form into 2 loaves. Place in two greased pans. Cover and let rise until double, about 1 to 1 1/2 hours.
8. Bake at 400° F for 12 minutes, then reduce to 350° for 30 to 40 minutes longer, until they shrink a little from sides and sound hollow when bottom is tapped.  Remove loaves and cool on rack.