
I made bread yesterday. Just a simple white bread to go with some soup that turned out to be awesome. The crust was golden and just tough enough and the inside was chewy and sweet. It went incredibly well eaten beside the soup and in the soup. It was so good that even though the recipe makes two loaves there's only 3/4 of a loaf left in the house. Some of that will be eaten with leftovers.

The recipe was taken from the
Better Homes and Gardens New Cook Book (I'm not sure which edition I have, but it claims it was updated for the 90's) which I usually only use when I need some 70's comfort food. That being said it was one of my only cook books with bread recipes. I will need to remedy that.
White Bread
5 3/4 to 6 1/4 cups all-purpose flour (I used bread flour)
1 package active dry yeast (or 2 1/4 teaspoons if you are like me and buy bulk)
2 1/4 cups milk
2 tablespoons sugar
1 tablespoon shortening, margarine or butter (I used butter but I thought about using lard)
1 teaspoon salt (natural sea salt in my case)
In a large mixing bowl combine 2 1/2 cups of the flour and the yeast. In a saucepan heat and stir milk, sugar, butter and salt until warm (120-130 degrees -thank you candy thermometer) and butter almost melts. Add to flour mixture. Beat with and electric mixer (with the dough hook) on low for 30 seconds (scrape the bowl if you don't have an awesome mixer). Beat on high for 3 minutes. Using a spoon, stir in as much remaining flour as you can (I continued to use my mixer with the dough hook to knead the dough until it was taking no more flour).
Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (I had already done this with my mixer so I kneaded with my hands just to make sure all the flour was in, then I let Daughter help who claimed it was messy and lasted about 30 seconds). Place in a lightly greased bowl (or a lightly greased jelly roll pan); turn once to grease surface. Cover and let rise in a warm place till double - about 45 minutes.
Punch dough down. Turn out onto a lightly floured surface (if you're like me you haven't wiped down your last lightly floured surface). Divide dough in half. Cover and let rest for 10 minutes (oops, completely forgot to do that). Lightly grease two 8x4x2 inch loaf pans (or just any loaf pans you have). Shape each half of dough into a loaf by patting and rolling. To pat dough, gently pull dough into a loaf shape, tucking edges beneath (this makes it sound more complicated than it is).
Place shaped dough in prepared loaf pans. Cover and let rise in a warm place till nearly double - about 30 to 40 minutes.
Bake in a 375° F oven for about 40 minutes (go do some yoga) or till bread tests done. Cover loosely with foil for last 10 minutes of baking to prevent overbrowning (mind didn't need this) if necessary. Remove from pans immeadiately (oops, I let them cool for about 5 minutes while I finished my yoga). Cool on wire racks. Makes 2 loaves - 32 servings (and that's when I realize we've eaten a lot of bread).