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Basic White Bread

1/2 cup milk
1 1/2 Tbs sugar
1 1/4 tsp salt
3 Tbs shortening
1/2 cup warm water
1 pkg active dry yeast
3 cups flour

Warm milk, stir in sugar, salt and shortening until melted. Cool
to lukewarm. Pour warm water into large bowl, add yeast and stir
until dissolved. Stir in lukewarm milk mixture. Add 1-1/2 Cups
flour and beat vigorously until smooth. Stir in most of remaining
flour, then turn out onto lightly floured board. Knead until dough
is non-sticky, smooth and elastic, about 8 to 10 minumtes. Add more
flour while kneading, if necessary.

Put dough in greased bowl and grease top lightly. Cover bowl and
set in warm place to rise until doubled in bulk (about 30 minutes).

Punch dough down and squeeze out air bubbles. Pat or roll into
rectangle about 6 by 10 inches. Starting with narrow end, roll
tightly, jelly-roll fashion, sealing dough about every half turn.
Seal the end very well.

Center dough in greased tube. Butter ends of loaf. Cover ends of
tube with aluminum foil and place in rack. Let dough rise in a
warm, draft-free place until almost doubled (about 45 minutes).

Bake at 375 degrees F. for 50 minutes. Slide bread from tube onto
rack to cool.

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