Directions: |
Directions:In a large metal mixing bowl, heat the milk, water, sugar, salt and shortening and butter until warm (105 to 115 degrees). Off heat, add the yeast and stir until dissolved. Add 2 cups of the flour and whisk until smooth; whisk in the 2 more cups of flour. When the dough is too heavy for the whisk use a spoon and keep adding flour a little at a time until dough pulls away form the bowl in a shreddy ball that you can handle. Turn out onto a lightly floured work surface, gather up all the floury bits that fall away; begin kneading. Beginners are often reluctant to give the dough the workout it needs to become light, fine-textured and manageable. Put some weight behind your kneading. Use all your arm and shoulder muscles.) Add flour, if necessary to keep the dough from sticking. In the course of kneading, one the cough stops sticking, pick it up and throw it hard against the work surface several times. Continue kneading until dough is satiny on the surface and full of tiny bubbles - 10 to 15 minutes. Place dough in the generously greased mixing bowl and turn to grease top. cover with saran. let rise in warm 80 degree draft free place until doubled (1 hr). Punch down dough and turn onto the lightly floured work surface. knead it a few times; throw it onto the counter or beat with a rolling pin to break up large bubbles; cover the bowl; let rest about 10 minutes. Divide dough in half; shape into loaves and place into 2 well greased 9x5x3 pans cover and let rise as before until dough rises to top of the pan (about 45 minutes). Bake in a preheated oven 375 degrees until loaves pull away from the sides of the pans and a cake tester inserted in the center comes out clean. 45 to 60 minutes. |
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