This white bread recipe is perfect for large families and batch baking. The recipe makes four loaves of white bread that can be bagged and frozen for later use or the loaves can be prepared for large Thanksgiving and Christmas dinners.
Yield: 4 loaves
- 1-1/2 tbsp active dry yeast
- 3/4 cup warm water, 95 to 110 degrees F
- 2-2/3 cups warm water, 95 to 110 degrees F
- 1/4 cup sugar
- 1 tbsp salt
- 3 tbsp shortening
- 9 to 10 cups bread flour (approximately)
- In large bowl, dissolve yeast with 3/4 cup warm water. Add the remaining amount of warm water, sugar, and salt. Stir until dissolved. Add shortening and 4 cups of flour. Mix well. Slowly add the remaining amount of flour until dough is formed. You may or may not use the full amount of flour.
- Turn dough out onto floured board. Knead dough for about 10 minutes, adding more flour by the tablespoon, if necessary. Grease a large bowl. Put the bread dough into the bowl and then turn the dough over so that the top of the dough is greased. Cover the bowl with a clean kitchen towel and let the dough rise at room temperature until double in size or about 1 hour.
- Punch down dough. Turn it out onto a floured board and knead out all the bubbles for about 5 minutes. Divide the dough into four equal parts. Form each quarter into a loaf by rolling the dough into a rectangle. Roll the dough up like a jellyroll. Pinch seam closed. Pinch and tuck edges under the loaf. Preheat oven to 375 degrees F. Grease 4 loaf pans or two baking sheets. Spread a light layer of yellow cornmeal on the loaf pans or baking sheets, if desired. Set loaves in 9 x 5-inch pans or two loaves on each baking sheet, cover with clean kitchen towel, and allow to rise until double in size or for about a half hour.
- Bake breads for about 45 minutes or until golden brown. Remove breads from oven and turn out loaves onto rack. Allow loaves to cool completely before freezing.