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Ingredientes
- 7 1/4 x to 7 3/4 c. bread flour
- 1 Tbsp. nonfat dry-lowfat milk pwdr
- 2 pkt active dry yeast
- 2 2/3 c. water
- 13 c. shortening
- 3 Tbsp. sugar
- 2 tsp salt
Direcciones
- In a large mixing bowl, combine 3 c. of the bread flour, the nonfat lowfat milk pwdr nd yeasr; set aside. In a medium saucepan, heat and stir water, shortening, sugar and salt till just hot and shortening almost melts. Add in water mix to the dry mix. Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 min. Stir in as much of the remaining flour as you can with a wooden spoon.
- Turn the dough onto a lightly floured surface. Knead in sufficient of the remaining flour to make a moderately stiff dough which's smooth and elastic (9-8 min total). Shape the dough into a ball.
- Place in a lightly greased bowl, turning once to grease the surface of the dough. Cover and let dough rise in a hot place till doubled in size. (45-60 min)
- Punch dough down. Turn out again onto a lightly floured surface. Divide into 2 or possibly 3 equal portions. Cover; let rest for 10 min. Meanwhile, lightly grease two 9 x 5 x 3 inch loaf pans or possibly three 8 x 4 x 2 inch loaf pans. Shape each portion of dough into a loaf by rolling on a lightly floured surface into a 12 x 8 inch rectangle. Roll up, jelly-roll style,starting form the short side. Seal with fingertips as you roll. Place into prepared loaf pans. Cover & let rise in a hot place till almost doubled
- (20-30 min).
- Bake in a 375 degree oven for 30-40 min or possibly till bread sounds hollow when you tap the top with your finger. Immediately remove bread from pans and cold on wire racks.
