White Bread

  By Tad Mitchell

December 24, 2016

France could not stomach wheat bread when she was pregnant with Truman, so I got pretty good at making white bread. It is amazing how good homemade white bread tastes compared to store bought bread.


2 cups milk

2 cups water

5 teaspoons salt

ΒΌ cup sugar

1/3 cup shortening

10 cups unbleached flour

1/3 cup yeast


1Add all ingredients. Mix on medium-low for 4 minutes. Mix on medium-high for 8 minutes. (After mixing the temperature of the dough should be 78 degrees. If it is warmer, then you should use colder liquid ingredients the next time.) Let rest for 35 minutes.

2Divide dough into 4 equal pieces. Form into balls. Let rest for 25 minutes.

3Roll into a 8"x14" rectangle. Make sure to roll all the bubbles out. Flip over so nice side is down.

4Spritz dough lightly with water sprayer. Roll into a cylinder pulling tight as you go. Seal by pinching

5ends. Place seam side down in greased bread pan. Let rise about 60 minutes. The time may vary. The dough

6should fill the pan but not hang over the edge of the pan.

7Just before baking spritz the top of the bread with a water sprayer. Bake at 375 degrees for 25 minutes.

8Cool on rack. Store at room temperature. Makes 4 one-pound loaves.