*  Exported from  MasterCook  *
 
                                White Bread
 
 Recipe By     : Iris Dunaway
 Serving Size  : 15   Preparation Time :4:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5      cups          white bread flour
    2 1/2  cups          water -- extra warm
    2      teaspoons     salt
    3      tablespoons   sugar
    5      teaspoons     vital wheat gluten
    1      tablespoon    yeast
    2      tablespoons   shortening
 
 1.  Dissolve sugar and yeast in 1/2 cup of the extra warm water.  Set
 aside.
 2.  Meal the salt, vital wheat gluten, and shortening into the flour.
 3.  Add the remaining 2 cups of extra warm water to flour.  Stir.
 4.  Add yeast mixture.
 5.  Kneed until all flour is blended and dough is elastic.  More flour
 can be added if dough is too sticky.  (You can kneed for awhile, let set
 for about 5 minutes and then come back to it.  This makes it easier to
 kneed without incorporating more flour)
 6.  Let rise for 1 1/2 hours,  punching down as needed.
 7.  Separate dough into two parts.  Form into loaf size.  Place in 2
 greased loaf tins.
 8.  Let rise in tins until double.  Bake at 350 F for 40 minutes.
 
 
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 NOTES : This recipe will make approximately 15 buns.  Divide dough into
 15 parts.  Roll into balls.  Place in a 9 x 13 greased bake pan with tops
 down to coat with some of the shortening.  Turn dough back right side up.
  Let rise until double and bake in 350 F oven for 25-30 minutes.  For
 persons living at a lower altitude, increase the amount of yeast to 2
 tablespoons (2 packages).