STREAMLINED WHITE BREAD

"A high, crusty, even-textured loaf. Extra moist so it keeps better."

1 1/4 cups warm water (not hot - 110 to 115 degrees F)
1 pkg. active dry yeast
2 tbsp, soft shortening
2 tsp.
2 tbsp. sugar
3 cups sifted Gold Medal Flour
melted butter or shortening (for brushing top)

In mixing bowl, dissolve yeast in water. Add shortening, salt, sugar, and half the flour. Beat 2 minutes at medium mixer speed or 300 vigorous strokes by hand. Scrape sides and bottom of bowl frequently.

Add remaining flour and blend in with spoon until smooth. Scrape batter from sides of bowl, cover with cloth, let rise in warm place (85 degrees F) about 30 minutes. Then beat batter about 25 strokes and spread it evenly in greased loaf pan, 8 1/2 x 4 1/2x 2 3/4-inches or 9x5x3-inches. Smooth top and pat into shape with floured hand.

Let rise again (at 85 degrees F) until batter reaches 1/4-inch from top of 8 1/2-inch loaf pan or 1-inch from top of 9-inch pan, about 40 minutes.

Heat oven to 375 degrees F (quick-moderate).

Bake 45 to 50 minutes until brown. Remove from pan; place on cooling rack or across bread pans. Brush top with melted butter or shortening. Cool before cutting (but not in direct draft).

SUCCESS TIPS:
- For well-shaped loaf, batter must be spread evenly in pan.
- If kitchen is cold, place dough in closed cupboard with pan of hot water beside it to keep it at 85 degrees F.
- Too much rising will cause bread to fall.
- A saw-toothed knife is best for cutting; use sawing motion, slice a little thicker than usual. Cool loaf first.

Makes 1 loaf
From: Recipelink.com
Source: Recipe insert: Gold Medal Flour (25 lb. sack), Betty Crocker, not dated