YIELD Makes 2 loaves
|2||packages active dry yeast|
|2||cups warm water (105° to 115°F)|
|6||to 6-1/2 cups all-purpose flour, divided|
|1/2||cup nonfat dry milk powder|
- Combine yeast, sugar and water in large bowl. Let stand 5 minutes or until bubbly.
- Add 3 cups flour, milk powder, shortening and salt. Beat with electric mixer at low speed until blended. Increase speed to medium; beat 2 minutes. Stir in enough additional flour, about 3 cups to make soft dough. Turn out onto lightly floured surface. Knead about 10 minutes adding enough of remaining flour to make dough smooth and elastic.
- Shape dough into ball; place in large greased bowl. Turn dough over so that top is greased. Cover with towel; let rise in warm, draft-free place about 1 hour or until doubled in size.
- Punch down dough; knead on lightly floured surface 1 minute. Cover with towel; let rest 10 minutes.
- Grease 2 (8-1/2X4-1/2-inch) loaf pans; set aside. Divide dough in half. Roll out half of dough into 12X8-inch rectangle with lightly floured rolling pin. Starting with 1 short side, roll up dough jelly-roll style. Pinch seam and ends to seal. Place loaf, seam side down, in prepared pan, tucking ends under. Repeat with remaining dough.
- Cover and let rise in warm place 1 hour or until doubled in size.
- Preheat oven to 375°F. Bake 30 to 35 minutes or until loaves are golden brown and sound hollow when tapped. Immediately remove from pans; cool completely on wire racks.
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