Bread with Yeast Ferment
Yield
4 loavesPrep
60 minCook
60 minReady
120 minIngredients
| 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 |
*
|
Low Cholesterol, Cholesterol-Free, Trans-fat Free
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.
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