Paulette Vickery's Recipes

Shaker White Bread

breads

2 cup milk
1/4 cup sugar
4 teaspoon salt
1 each stick butter
2 cup water
1 pkg active dry yeast
1/4 cup luke warm water
12 cup flour

Scald milk. Add sugar, salt, and butter. After butter melts add water and cool mixture to luke warm. Place yeast in a small bowl. Add 1/4 cup luke warm water, 105-115 degrees, on kitchen thermometer. Let stand 5 minutes. When yeast is foamy on top, add to luke warm milk mixture. Add flour gradually, mixing it in thoroughly. The amount of flour needed may vary, so use between 9-12 cups, until dough is stiff and does not stick to hands much. When dough is stiff, turn it onto a lightly floured bread board and knead, until dough is smooth, satiny, and elastic. Shape dough into a smooth ball. Grease a large bowl generously with butter. Place dough in bowl, turning once to coat entire surface. Cover, and let rise in a warm, draft free place, 80-85 degrees, on kitchen thermometer, until almost double in bulk. Divide dough into two or four equal portions, depending on whether one or two pound loaves are desired. Form each into a ball. Cover, and let rise on bread board, 10-15 minutes. Shape into loaves, and place in greased loaf pans. Bake at 375-400 degrees, for 30 minutes, or until crust sounds hollow, when tapped.

Yield: 24 servings




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