White Bread - cooking recipe

Ingredients

2 pkg. granular yeast
1/2 c. warm water
3 c. milk (may be part water)
1/3 c. shortening or margarine
1/3 c. sugar
2 tsp. salt
6 to 8 c. flour
1 egg (optional)

Preparation

Dissolve the yeast in the warm water.
Add a little sugar to proof the yeast.
Heat the milk and shortening just until shortening is melted.
Do not boil.
In a large mixing bowl, measure the sugar, salt and 1 cup flour.
Pour in the heated mixture and beat with a hand beater until thoroughly mixed.
Add the yeast, after checking the temperature of the mixture in the bowl.
Not too hot or it will \"kill\" the yeast.
Add another cup of flour and continue to beat with the beater.
Add the egg now, if you desire.
Take out beaters and mix in enough more flour so dough is not sticky.
Push dough down into bowl.
Cover and let rest for about 15 minutes.
Prepare a floured breadboard and push dough onto it.
Knead flour into dough until it is easy to handle.
Then continue kneading for about 10 minutes.
Grease bowl and put smoothed dough in to rise.
Let rise until double.
Punch down and make into two loaves and a 9 x 9-inch pan of biscuits.
Cover with a towel and let rise again until doubled in volume.
Bake in a 400\u00b0 preheated oven for 20 to 25 minutes until crust is a golden brown. Turn onto cooling racks.
Butter the top of loaves and biscuits. Serve to the hurrahs of your family.
Great warm with peanut butter and homemade strawberry jam.