White Bread

Ingredients

2 packages active dry yeast
3 cups warm water
3/4 cup sugar
1 1/2 tablespoons salt
3/4 cup shortening, melted and cooled
3 Roberts Eggs
11-12 cups sifted flour
Roberts Butter, melted

Preparation

In a large bowl, soften yeast in half of warm water; add sugar, salt and melted shortening. Mix in remaining water and eggs, blending thoroughly. Sift in about 8 cups of flour, mixing until smooth. Add remaining flour to make a moderately stiff dough. Knead dough until smooth; cover and allow to rise in a warm place until double in bulk. Punch down dough, again cover and allow to rise in a warm place until double in bulk. Form dough into loaves by taking off uniform balls of dough about the size of an egg or slightly larger. Work balls into a sausage shape and stack side by side in 3 well-buttered 9 x 5 x 3 inch loaf pans. Brush with melted butter; cover and allow to rise in a warm place until double in bulk. Bake at 400° for 30 to 35 minutes, or until loaves sound hollow when tapped lightly. Loaves may be brushed with melted butter when removed from oven, if desired.

Recipe Contributed By: Mrs. Frank R. West Omaha, Nebraska

Yield: 3 loaves

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.