Aunt Ida's White Bread Recipe

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An easy-to-slice bread with a welcome old fashioned flavor and texture. You should know that Aunt Ida's "large" spoon held approximately two of today's tablespoons.

Yield: Makes 3 large or 6 small loaves.

• 1 large spoon sugar
• 2 large spoons shortening
• 2 cups hot milk
• 2 yeast cakes (or equivalent active dry yeast)
• 2 cups lukewarm water
• 3 quarts flour (about 12 cups)
• 1-1/2 tablespoons salt

Dissolve sugar and shortening in hot milk, and yeast in 1/3 cup of the water. Sift flour and salt into a large bowl. Add all liquids and mix thoroughly. Turn onto a floured board and knead until smooth and elastic. Return to bowl, cover, and let rise in a warm place until doubled in bulk. Knead again, and separate into 3 large or 6 small loaves. Place each loaf in a thoroughly greased bread pan, and allow to rise again until doubled. Bake at 400 degrees F for 30 minutes, then reduce heat to 350 degrees F and bake until done (the loaves should sound hollow when tapped). If making the smaller loaves. bake 15 minutes at 400 degrees F, then reduce to 350 degrees F for 5 to 10 minutes more.