White Loaf Bread
Makes 3 loaves

This recipe not only tastes good but has a good "crumb," which is what fair judges are looking for. It has a wonderful homemade taste unlike many commercial loaves nowadays. I adapted this recipe from one I found in a cookbook. It can be reduced to make fewer loaves, if desired. I have made it using some white & some wheat flour, then at other times using all white flour.

3 cups milk
1/4 cup sugar
5 teaspoons salt
3 Tablespoons shortening
2 pkgs. active dry yeast
1/2 cup warm water
9-10 cups all-purpose flour (can use some wheat and some white, if desired)

Scald milk in a large saucepan or in large Pyrex-type measuring cup in microwave. Do not boil. Immediately stir in sugar, salt and shortening. Let this mixture cool to lukewarm (about 110-115 degrees F.).

Mix yeast in warm water and let it stand for 5 minutes. In large bowl, (I use an 8-quart bowl, but a 6-quart bowl may be sufficient.) pour both liquid mixtures. Add 9-10 cups flour. Mix well.

Cover with plastic wrap and place bowl in a warm place (about 85F), free from drafts. Let rise until double in bulk.

Shape into 3 loaves. Place in greased loaf pans. Let rise until about double in bulk.

Bake in oven preheated to 350F for about 25 minutes or until top sounds hollow when tapped with fingers.

I hope you & your family enjoy this!