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STREAMLINED WHITE BREAD 
1 1/4 c. warm water
1 pkg. active dry yeast
2 tbsp. soft shortening
2 tsp. salt
2 tbsp. sugar
3 c. sifted flour

Dissolve yeast in warm water. Add shortening, salt, sugar, and 1/2 the flour. Beat for 2 minutes at medium speed or 300 vigorous strokes by hand. Scrape sides and bottom of bowl frequently. Add remaining flour and blend in with spoon until smooth. Scrape batter from sides of bowl.

Cover with cloth and let rise in warm (85 degrees) place until double (about 30 minutes). Stir down batter by beating 25 strokes. Spread evenly in greased loaf pan. Batter will be sticky.

Smooth out top of loaf by flouring hand and patting. Let rise about 40 minutes. Preheat oven to 375 degrees. Bake 45-50 minutes. To test loaf, tap lightly; top should sound hollow. Brush with butter and place on rack to cool. Cut with sawtooth knife.

For delicious "Wheat Bread", I mix 1/2 wheat flour and 1/2 white flour before adding to recipe.

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