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Print this Recipe    White 16

Thirty-Minute White Bread

1 c milk
2 T vegetable shortening or softened, unsalted butter
3 t salt
2 Tbsp. lemon juice
1 c lukewarm water minus 2 Tbsp.
2 T quick-rise yeast
2 T sugar
6-7 c bread flour, approximately
2 T butter, melted

Warm the milk in a saucepan to soften the shortening or butter for
a few moments. Add the salt, lemon juice, and the lukewarm water.

In a large mixing bowl, combine 2 c. flour and yeast and beat for
3 minutes at medium speed in an electric mixer. Gradually add 2
more cups flour, and continue beating for 3 minutes.

Turn off the mixer and add about 2 more cups flour. Work it in
until the dough becomes stiff. Knead for about 8-9 minutes with
dough hook.

Divide dough in half and shape the balls. Let rest under a cloth
for 5 minutes to allow dough to relax. Form the loaves by pressing
each into an oval, roughly the length of the baking pan. Fold the
oval in half, pinch the seam tightly to seal, tuck under the ends,
and place seam down in the pan. Brush the loaves with melted
butter.

Place pans in a warm, draft-free location. Cover with tea towel
or plastic wrap and allow to rise until doubled in bulk, about 30
minutes (hence, the recipe name).

Place pans in cold oven, turn to 400 degrees Fahrenheit and bake
for 45 minutes or until loaves are brown. When done, they will
sound hollow when tapped on the bottom with a forefinger. If the
crust is soft, return to the oven without the pans for approximately
10 minutes. If using a convection oven, temperature should be
dropped by 50 degrees.

Place loaves on racks to cool thoroughly.

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