White Bread

White Bread

Recipe By : Iris Dunaway

15 Preparation Time :

Categories : Breads

Amount Measure Ingredient -- Preparation Method -- -- --

5 cups white bread flour

2 1/2 cups water -- extra warm

2 teaspoons salt

3 tablespoons sugar

5 teaspoons vital wheat gluten

1 tablespoon yeast

2 tablespoons shortening

1. Dissolve sugar and yeast in 1/2 cup of the extra warm water. Set

aside.

2. Meal the salt, vital wheat gluten, and shortening into the flour.

3. Add the remaining 2 cups of extra warm water to flour. Stir.

4. Add yeast mixture.

5. Kneed until all flour is blended and dough is elastic. More flour

can be added if dough is too sticky. (You can kneed for awhile, let set

for about 5 minutes and then come back to it. This makes it easier to

kneed without incorporating more flour)

6. Let rise for 1 1/2 hours, punching down as needed.

7. Separate dough into two parts. Form into loaf size. Place in 2

greased loaf tins.

8. Let rise in tins until double. Bake at 350 F for 40 minutes. - - - - - - - - - - - - - - - - - -

NOTES : This recipe will make approximately 15 buns. Divide dough into 15 parts. Roll into balls. Place in a

9 x 13 greased bake pan with tops

down to coat with some of the shortening. Turn dough back right side up.

350 F oven for 25-30 minutes. For persons living at a lower altitude, increase the amount of yeast to 2

2 packages