Yield: 6 servings
|1 quart||Yeast ferment|
|4 tablespoons||Melted shortening|
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 (450ø F) 45 ~ 60 minutes. 4 loaves. The Household Searchlight - 1941