Bread with Yeast Ferment
Yield
4 loavesPrep
60 minCook
60 minReady
120 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | quart |
yeast, active dry
ferment |
*
|
| 4 | tablespoons |
vegetable shortening
melted |
|
| 4 | tablespoons |
sugar
|
|
| 3 | teaspoons |
salt
|
|
| 1 | x |
all-purpose flour
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.9 | l |
yeast, active dry
ferment |
*
|
| 6E+1 | ml |
vegetable shortening
melted |
|
| 6E+1 | ml |
sugar
|
|
| 15 | ml |
salt
|
|
| 1 | x |
all-purpose flour
|
*
|
Directions
Combine sugar, salt, shortening, and ferment.
Add flour slowly, beating thoroughly after each addition until a dough just stiff enough to knead is formed.
Knead on lightly floured board until dough is smooth and elastic.
Cover with a warm, damp cloth.
Allow to double in bulk, work down, again cover and allow to double in bulk.
Form into loaves and place in well-oiled pans.
Cover and let rise until double in bulk.
Bake in hot oven 450℉ (230℃) 45 to 60 minutes.
