Cool-Rise White Bread - cooking recipe

Ingredients

5 1/2 - 6 1/2 cups flour
2 (1/4 ounce) packets dry yeast (or cakes of yeast)
1/2 cup water, warm (105-115 degrees)
1 3/4 cups milk, warm (105-115 degrees)
2 tablespoons sugar
1 tablespoon salt
3 tablespoons shortening
cooking oil

Preparation

Measure flour into a large bowl.
In another large, warm mixing bowl, sprinkle or crumble yeast into warm water.
Stir until dissolved.
Add warm milk, sugar, salt, shortening to yeast mixture.
Stir in 2 cups of flour.
Beat with electric mixer until smooth (1 minute).
Add 1 cup more flour. Beat vigorously with wooden spoon until smooth (150 strokes). Scrape sides of bowl.
Stir in 2-1/2 to 3 cups of remaining flour gradually.
Turn out on floured board. Form into a ball.
Knead 5 to 10 minutes or until dough is smooth, elastic and is no longer sticky.
Divide dough into 2 equal portions.
Cover with plastic wrap then a clean dish towel.
Let rest for 20 minutes.
Punch down.
Shape each portion into a loaf.
Place in greased 8-1/2 x 4-1/2 x 2-5/8 inch bread pans.
Brush surface of dough with oil.
Cover pans loosely with oiled wax paper and plastic wrap.
Place pans of dough in the refrigerator.
Refrigerate for 2 to 48 hours.
Remove from the refrigerator and uncover.
Let stand for 10 minutes while preheating oven.
Using a greased toothpick, puncture any surface bubbles on dough.
Bake at 400 degres for 30-40 minutes or until done (should sound hollow when thumped).
Remove from pans immediately.
Brush top of loaves with butter if desired.
Cool on wire racks.