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Granny White
and elastic. Place in greased bowl, brush with shortening. Cover, let rise
in warm place, free from draft, until doubled in bulk, about 1 1/2 hours.
Punch down and turn out onto lightly floured board. Divide in half, let
rest 15 to 20 minutes. Shape into loaves. Place in greased bread pans,
9
x5x3 inches. Cover. Let rise in warm place, free from draft, until center
is slightly higher than edge of pan, about one hour. Bake in hot oven (400F)
for 30 minutes. Turn down to 350F and continue baking for 20 minutes
longer. Makes 2 loaves.
Variation:
For oblong loaves, divide dough into 3 or 4 pieces, depending on
desired thickness of loaves.
On a lightly floured surface, shape each piece into a smooth log,
gently tapering ends. For round loaves, divide dough in half. Shape
each half into a smooth ball.
Place shaped dough on prepared baking sheets. Cover with a dry
towel. Let rise until doubled in bulk, about 1 hour.
Adjust oven racks to 2 lowest positions. Place a shallow roasting
pan on lowest shelf, pour in 2 c boiling water. Preheat oven 15
minutes to 425−degrees.
445
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