Cooking Wright

Mary's Soft White Bread


2/3 cup powdered milk *see note
3 heaping Tbsp of instant yeast
6 tsp salt
2/3 cup sugar
6 Tbsp shortening
6 cups warm water
Flour (approx. 15 cups total)


Mix powdered milk, yeast, salt, sugar, and shortening in large mixer. (*your Kitchen Aid is not big enough! It will handle a half recipe though.)
Add warm water.
Add about 4 to 5 cups flour and beat with paddle attachment until well mixed. (You can just use your dough hook for everything if you have a Bosch)
Change to dough hook and add flour slowly until dough comes away clean from the edge of the mixing bowl.
Allow to knead for 5 more minutes. Do not add too much flour.
Cover with greased plastic and allow dough to rise.
Once it has doubled in size, divide into 6 parts. Form each into a log, tucking and pinching the dough underneath to make it smooth on top. (This is easily done if you lightly roll out the dough and roll up lengthwise, pinching together seam and tucking in the ends.)
Raise until the size of a bread loaf. Bake at 350 degrees for 25 minutes or until golden brown.

*I have made this bread with fresh milk too and it works great. Just do 3 cups warm milk and 3 cups warm water in the place of the 6 cups warm water.

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