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Shaker Daily Loaf

Yield 4 loaves


  • 2 packages dry yeast
  • 1/4 cup warm water (105° to 115°)
  • 2 cups milk
  • 1/2 cup shortening
  • 1/4 cup sugar
  • 1 tablespoon plus 1 teaspoon salt
  • 2 cups water
  • 9 to 11 cups sifted bread flour

How to Make It

  1. Dissolve yeast in warm water, stirring well; let stand 5 minutes or until bubbly.

  2. Scald milk; add shortening, sugar, and salt, stirring until shortening is melted. Add water; let cool until mixture is lukewarm (105° to 115°). Stir in dissolved yeast. Gradually stir in enough flour to make a soft dough.

  3. Turn dough out onto a heavily floured surface, and knead 8 minutes or until smooth and elastic. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

  4. Punch dough down; turn out onto a floured surface. Divide into 4 equal portions, shaping each into a smooth ball. Cover; let rest 10 minutes.

  5. Shape each portion into a loaf; place in 4 greased 8 1/2- x 4 1/2- x 2 1/2-inch loaf pans. Cover and repeat rising procedure 45 minutes or until doubled in bulk. Bake at 375° for 35 minutes or until loaves sound hollow when tapped. Remove bread from pans immediately; cool on wire racks.

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