6 1/2 c All-purpose* or 2 pk Regular or quick-acting
-Unbleached flour -Active dry yeast
3 tb Sugar 2 1/4 c Very warm water
1 tb Salt -(120 to 130 degrees)
2 tb Shortening
*if using self-rising flour Omit salt.
Practice is the key to kneading and shaping yeast breads. Mix 3-1/2
cups of the flour, the sugar, salt, shortening and yeast in large
bowl. Add warm water. Beat on low speed 1 minute, scraping bowl
frequently. Beat on medium speed 1 minute, scraping bowl frequently.
Stir in remaining flour, 1 cup at a time, to make dough easy to
handle. Turn dough onto lightly floured surface. Knead about 10
minutes or until smooth and elastic. Place in greased bowl and turn
greased side up. Cover and let rise in warm place 40 to 60 minutes or
until double. (Dough is ready if indentation remains when
touched.)Grease 2 loaf pans, 9 X 5 X 3 or 8-1/2 X 4-1/2 X 2-1/2
inches. Punch down dough and divide in half. Flatten dough for each
loaf with hand or rolling pin into a rectangle, 18 X 9 inches. Fold
crosswise into thirds, overlappin the two sides. Flatten or roll into
square, 9 X 9 inches. Roll dough tightly, beginning at one of the
open (unfolded) ends, to form a loaf. Press with thumbs to seal after
each turn. Pinch edge firmly to seal. Press each end with side of
hand to seal. Fold ends under loaf. Place seam side down in pan.
Brush loaves lightly with margarine. Cover and let rise in warm place
35 to 50 minutes or until double.Place oven rack in low position so
that tops of pans will be in center of oven. Heat oven to 425
degrees. Bake 25 to 30 minutes or until loaves are deep golden brown
and sound hollow when tapped; remove from pans. Brush loaves with
margarine if desired. Cool on wire rack. 2 LOAVES (16 SLICES EACH);
105 CALORIES PER SLICE.