From Paulette Vickery's Recipe Collection

White Bread

breads

3 cup milk
1 1/2 tablespoon butter
3 tablespoon sugar
1 tablespoon salt, heaping
2 pkg active dry yeast
3/4 cup luke warm water
8 cup flour

Preheat oven to 375 degrees. Dissolve yeast in luke warm water for 5 minutes. Yeast will be foamy on top when ready. Meanwhile, combine milk, butter, sugar, and salt, in a small sauce pan, and heat slightly, just enough to remove the chill. When yeast is foamy and ready to use, pour it into a large bowl. Add milk mixture to bowl. Add flour gradually to bowl, mixing well after each addition. Beat until smooth and fairly easy to handle, but still slightly sticky. Turn on to floured bread board and knead 8-10 minutes. Shape dough in to ball and place in greased bowl, turning once to grease entire surface. Cover and set in warm, draft free place. Let rise until double in bulk, 1 1/2 hours. Punch down and allow to rise again until doubled, 30-35 minutes. Punch down again. Divide in half and shape dough into 2 loaves. Place loaves in greased and floured bread pans. Cover and let rise until doubled, 40 minutes. Bake at 375 degrees, 35-40 minutes, or until top of loaf sounds hollow when tapped.

Yield: 32 servings




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