|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||2%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
Gather the ingredients.
In a large bowl, dissolve the yeast with the 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 a floured board. Knead the dough for about 10 minutes, adding more flour by the tablespoon, if necessary.
Grease a large bowl. Put the bread dough into the bowl, 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 jelly roll. Pinch seam closed. Pinch and tuck edges under the loaf.
Preheat oven to 375 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 a 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 the rack. Allow loaves to cool completely before freezing.