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Favorite White Bread

 Favorite White Bread
Knowing how much I like to bake bread, an aunt shared this recipe with me. I enjoy making it on rainy days and giving the house a warm, homey feeling. —Nancy Perry, Sayre, Pennsylvania
32 ServingsPrep: 25 min. + rising Bake: 35 min.


  • 2 packages (1/4 ounce each) active dry yeast
  • 3 cups warm water (110° to 115°)
  • 1 egg
  • 3 tablespoons shortening
  • 3 tablespoons sugar
  • 1 tablespoon salt
  • 9 to 10 cups all-purpose flour
  • Melted butter


  • In a large bowl, dissolve yeast in warm water. Add the egg,
  • shortening, sugar, salt and 5 cups flour; beat until smooth. Stir in
  • enough remaining flour to form a stiff dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide in
  • half. Roll each portion into a 12-in. x 10-in. rectangle. Roll up
  • jelly-roll style, starting with a long side; pinch seam to seal.
  • Place seam side down on a greased baking sheet. Cover and let rise
  • until doubled, about 30 minutes.
  • With a sharp knife, make five shallow diagonal slashes across the top
  • of each loaf. Bake at 400° for 35-40 minutes or until golden
  • brown. Remove from pans to wire racks. Brush with butter. Yield: 2

2 of 2

Favorite White Bread (continued)

Directions (continued)

  • loaves (16 slices each.).
Nutritional Facts: 1 serving (1 slice) equals 146 calories, 2 g fat (trace saturated fat), 7 mg cholesterol, 224 mg sodium, 28 g carbohydrate, 1 g fiber, 4 g protein.