Jacks Yeast Bread - milk

Method

• Scald the milk and add the solid shortening, sugar, and salt.
• Stir until the shortening is melted, and cool to lukewarm (80 to 85F).
• In a large, warm bowl, sprinkle the yeast over the lukewarm water.
• Wait 5 minutes and stir the yeast into the water.
• Add the cooled milk mixture.
• Stir in enough flour to make a very stiff dough.
• Turn the dough out onto a lightly floured board and knead about 10 minutes, or until it is smooth and satiny.
• Place the dough in a warm, lightly buttered bowl.
• Turn the dough to coat it with butter.
• Cover the bowl with a cloth and allow the dough to rise in a warm place (80 to 85F), free from drafts, until the dough has doubled in bulk, about 2 hours.
• Using your fingers or your fist, punch down the dough to release the air and turn the dough over in the bowl so the smooth oiled side is on top.
• Cover the bowl and let rise again until almost doubled in bulk, about 30 minutes.
• Turn the dough out onto a board and divide into 2 equal portions.
• Shape each portion into a ball, cover with a cloth, and allow to rest for 10 minutes.
• Shape each ball into a loaf and place the loaves into 2 greased loaf pans, 5 1/2 x 9 1/2 x 3 1/2-inches.
• Brush the tops of the loaves with melted butter, cover, and let rise until doubled in bulk, about 1 hour.
• Preheat the oven to 400F.
• Bake for 40 to 45 minutes.
• Turn the loaves out on a rack to cool.
• The bread is done when it sounds hollow when lightly tapped on the sides or bottom.
• Jack used specially shaped tubes such as stars, rounds, and scallops for party sandwich bread.
• Water may be substituted for part or all of the milk.
• Bread made with milk has a browner crust.