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Rich Bread

Pennsylvania Dutch Cooking from AlansKitchen.comMakes 2 loaves


2 - packages active dry yeast
1 - cup lukewarm water
1 - cup scalded milk
2 - Tablespoons shortening
2 - Tablespoons sugar
2 - teaspoons salt
5 - cups bread flour, sifted


Preheat oven to 400�F.

  1. In a mixing bowl, dissolve the yeast in lukewarm water. 
  2. Then add the milk (allow to cool to lukewarm), shortening, sugar, and salt. 
  3. Let mixture stand until it foams.
  4. Attach bowl and dough hook to mixer. 
  5. Turn to Speed 2 and mix until smooth. 
  6. Continue until dough clings to hook and cleans sides of bowl, about 2 minutes. 
  7. Knead on Speed 2 for 2 minutes longer or smooth and elastic.
  8. Remove from mixing bowl and roll into a ball and place in greased bowl. 
  9. Cover with plastic wrap and let rise for 1-1/2 to 2 hours or until it doubles in size.
  10. After it has doubled, again place on floured board, punch down, cut through several times with a knife to improve texture, shape into 2 loaves. 
  11. Cover and let rise another 30 minutes.
  12. Reshape and place in greased 3-1/2 x 7-1/2 loaf pan. 
  13. Cover with plastic wrap and let rise until it doubles in size or about 1 hour. 
  14. Bake in oven for 45 minutes. 
  15. Brush loaves with melted butter.

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