Traditional White Bread

6-7 c. all-purpose or bread flour
3 T. sugar
1 T. salt
2 T. shortening
5 t. yeast
2 1/4 c. very warm water (120-130 degrees)
butter

1-Mix 3 1/2 cups of the flour, the sugar, salt, shortning and yeast in mixer bowl. Add water. Beat on low speed 1 minute, scrape down bowl, beat on medium speed 1 minute.Stir in 3-1 1/2 cups of the remaining flour, 1/2 cup at a time, until dough is smooth and soft.

2-Knead in mixer 4-5 minutes, then turn the dough onto a lightly floured surface (I love my canvas pastry cloth) and knead for 5-6 minutes until smooth and elastic. Place in greased bowl and turn greased side up. Cover with a towel and place in a warm spot to raise until double in size (40-60 minutes).

3-Punch down dough and divide in half. Flatten each half into a rectangular shape (about 9"x18") and roll up tightly, beginning at the 9" side. Place dough seam side down in greased bread pans, cover, and let raise until double again (40-60 minutes).

4-Move center rack of oven to low position so the top of the bread is in the center of the oven, heat oven to 325 degrees.

5-Bake 25-30 minutes, until loaves are golden brown and sound hollow when tapped. Rub butter on tops of hot loaves.

Audrey's little note: Woo-hoo! I finally did it! I've been putting off making my own bread forever, and this recipe is so easy, even I can't mess it up!

adapted from: Betty Crocker's New Cookbook