Thirty-Minute White Bread
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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.
This bread freezes very well.
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