Bread Recipe #2 - Traditional White Bread

If you have some time this is the best kind of bread to prepare, bake, eat, and share. Walk into a house where bread is baking and you will want to curl up on the couch and stay awhile, if only for the aroma. It is important to follow all the steps in order and to be patient-it will be well worth it! Ingredients: 6-7 cups all-purpose or unbleached flour, 3 tablespoons granulated sugar, 1 tablespoon salt, 2 tablespoons shortening, 2 packages regular or quick-acting active dry yeast, 2 1/4 cups very warm water (120-130 degrees). Instructions: Mix 3 1/2 cups of the flour, the sugar, salt, shortening and yeast in bowl of mixer. Add warm water (make sure it is between 120-130 degrees). Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle (when dough leaves the sides of the bowl). Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic (this is a good way to relieve stress). Grease a large bowl; place dough in bowl, turning over once so greased side is up. Cover with a clean linen towel and place in a warm place (away from drafts) for 40-60 minutes or until double in size. Dough is ready when two fingers pressed into dough leaves an impression once removed. Grease two loaf pans, 9x5x3 or 8 1/2x4 1/2x2 1/2. Punch down dough with fist, then fold dough over and form into a ball. This releases large air bubbles to produce a finer texture. Divide dough into 2 portions. Flatten each portion into a rectangle, 18x9 inches with a rolling pin or by hand. Fold crosswise into thirds, overlapping the two sides. Flatten or roll into square, 9x9 inches. Roll dough tightly, beginning at one of the open (unfolded) ends, to form a loaf. Press with thumbs to seal after each turn. Pinch edge firmly to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover with same cloth and let rise in warm place 35-50 minutes or until double. Place oven rack in low position so that tops of pans will be in center of oven. Preheat oven to 425 degrees. Bake 25-30 minutes or until loaves are deep golden brown and sound hollow when tapped; remove from pans to cooling rack. Brush loaves with butter, if desired. Makes 2 loaves. "Betty Crocker's 40th Anniversary Edition Cookbook", 1990. "Rolling in the dough!"