Ingredients
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6 - 6 1/2 cups bread flour
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3 Tbl. sugar
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1 Tbl. regular table salt
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2 Tbl. butter-flavored shortening such as Crisco
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4 1/2 tsp. quick active dry yeast
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2 1/4 cups very warm whole milk (125º - 130º )
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2-3 Tbl. melted butter
Instructions
In large mixer bowl, stir 3 1/2 cups of the flour, the sugar, salt, shortening and yeast until well mixed. Add warm milk. Beat on low speed 1 minute, scraping bowl frequently, then beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle. Don't add too much.Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and elastic. *You can also switch to a dough hook and do this in your mixer.Grease large bowl with shortening. Place dough in bowl and turn dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 40 - 60 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched. *I always place mine in my oven with the light on.Grease bottoms and sides of two 8x4" or 9x5" loaf pans with shortening or spray with no-stick spray.Gently push fist into dough to deflate. Divide dough in half. Gently roll dough with a rolling pin into an 18x9" rectangle on lightly floured surface. Roll dough up tightly, beginning a the short, 9" side. Press very ends with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf, and place seam side-down in pan. Repeat with other half.Spray loaf tops with butter-flavored spray. Cover loosely with plastic wrap and let rise in warm place 35 to 50 minutes or until dough has doubled in size. Again, I do this in my oven with the light on.Move your oven rack to a lower position so that the tops of pans will be in the center of your oven. Heat oven to 400°F.Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped.*When there is 10 minutes left, remove loaves and baste with half of melted butter. Pop back into oven.Remove from pans to wire rack. Brush loaves with rest of melted butter and cool.Wrap tightly in plastic wrap and store in airtight container on the counter. Will last about 3-4 days max.
