Woody's White Bread

Submitted by Joe Perry.

When I got the idea to do a cook book I immediatly thought that I had to post my bread recipe. Baking has always been one of my passions, having been the Head Baker at Montana Mills Bread Co.Cassidy always jokes that my baking is what made her fall in love with me… if you try this recipe you may believe her, lol.


Woody's White Bread (LOW Fat) Makes 2 Loaves

3 ½ cups all-purpose flour
3 cups bread flour (for second step)
2 – 3 Tablespoons of honey
1 tablespoon salt
2 tablespoons shortening
2 packages regular or quick active dry yeast (4 ½ teaspoons)
2 ¼ cups very warm water (120 to 130 degrees)
(optional)
2 tablespoons butter or margarine, melted



Directions (For more information refer to the Tradional Yeast Bread How-to.)
1. Mix 3 ½ cups of the all-purpose flour, the sugar, salt, shortening and yeast in a large bowl. Beat with an electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in remaining 3 cups bread flour, 1 cup at a time, to make dough easy to handle.
2. Place dough on a lightly floured surface. Knead about 10 minutes or until bread is smooth and springy. I can’t stress this step enough, don’t half-ass this. If you do decide to half ass this step, perhaps even skip over what you are reading right now your bread will turn out like crap. The bread will not rise properly and it will be crumbly too, and you don’t want that.
3. Cover bowl loosely with plastic wrap and let rise in a warm place 40 to 60 minutes or until doubled. Dough is ready if indentation remains when touched.
4. Grease bottoms and sides of 2 loaf pans with shortening.
5. Gently push fist into dough to deflate. Divide dough into half. Flatten each half with hands or rolling pin into 18”x9” rectangle on a lightly floured surface. Roll dough up tightly, beginning at the 9” end. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan. If desired, brush lightly with butter. Cover loosely with plastic wrap and let rise in warm place 35 to 50 minutes or until double.
6. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 425. 7. Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with butter; cool.