Recipe: Sapphire Bread (yeast bread, Sapphire flour bag recipe, 1950's)

SAPPHIRE BREAD

1 1/4 cups milk (or 1 cup water), scalded
1 tablespoon shortening
1 teaspoon salt
1 tablespoon sugar
1 cake compressed yeast dissolved in 2 tablespoons lukewarm water
3 1/4 cups Sapphire (brand) Flour, divided use*

Pour scalded milk or water over shortening, salt and sugar. Cool until lukewarm.

Add softened yeast. Add 2 cups flour. Beat well. Add remainder of flour. Stir. Turn out on floured board and knead until smooth. Cover and let rise in warm place one hour and 45 minutes.

Punch and let rise 45 minutes.

Punch and let rise 25 minutes.

Shape into loaf and place in a greased loaf pan. Cover and let rise in warm place about 1 hour to 1 hour and a half.

Bake 15 minutes in a 400 degree F oven and reduce heat to 350 degrees F and continue baking for 45 minutes.

*Unbleached all-purpose or bread flour can be substituted for the Sapphire brand flour.

Makes 1 loaf
Source: Vintage recipe clipping: Sapphire Bread (Sapphire flour bag recipe, 1950's)