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Basic White Bread-straight Dough Method

Submitted by: | Source: Fleischmann's Yeast Recipes- 1932

BASIC WHITE BREAD-straight dough method
2010-11-13 Other
5 2

You are probably most familiar with this method. The mixing is done in continuous operation. The time it takes a dough to rise by this method is affected by the amount of yeast.

  • Servings: 2 loaves
  • Prep Time: 20 minutes + rising
  • Cook Time: 50 minutes


1 cup Milk
3 tsp Granulated Sugar
Teas. Salt
6 tsp Solid Shortening
1 cup Warm Water
1 P[kg. Active Dry Yeast
6 cup Sifted Enriched Flour


Scald milk and stir in sugar,salt and shortening; sprinkle yeast in.Stir until dissolved. Stir in lukewarm milk mixture to sugar mixture then add 3 cups of the flour to it all. Beat until smooth;stir in remaining flour(about 3c.) Turn out on lightly floured surface. Knead until smooth and elastic. Place in greased bowl; brush with shortening. Cover.Let rise in warm place, free of draft until doubled in bulk,about 1 hour.Punch down, turn out on board. Divide in half, let rest 15 to 20 minutes. Shape into loaves. Place in greased bread pans 9x5x3 inches.Cover .Let rise in warm place,out of draft,until center is slightly higher than edge of pan, about 1 hour. Bake in hot oven at 400^ for about 50 minutes.