Perfect White Bread

5 3/4 to 6 1/4 cups all-purpose flour
1 package active dry yeast
2 1/4 cups milk
2 Tbsp sugar
1 Tbsp shortening
2 tsp salt

In large mixing bowl, combine 2 1/2 cups of the flour and the yeast.

In saucepan, heat milk, sugar, shortening and salt just until warm (115-120 degrees), stirring constantly until the shortening almost melts.

Add to dry mixture in mixing bowl. Beat at low speed of mixer for 30 seconds, then beat 3 minutes at high speed. By hand, stir in enough of the remaining flour to make a moderately stiff dough.

Turn out onto a lightly floured surface and knead till smooth and elastic, about 5-6 minutes. Shape into a ball, then place into greased Bread Bowl.

Place the Bowl in to cold oven, crack the door open and turn heat to 170 degrees. Let dough double in size, about 60-75 minutes. Without punching the dough down, close the oven door and turn the heat to 350 degrees. Bake about 25-30 minutes until your bread is golden brown. Turn oven off and let the Bowl cool in oven until you can remove it with your bare hands. Enjoy!

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