You can "put this bread dough down" in the morning and have it ready to serve for lunch, or "put it down" after lunch and serve it with your dinner for company. This bread recipe is not too time consuming or complexed as the White Potato Water Bread. So give it a try. It's very good. I recommend this recipe for beginners. You may add 1 1/2 to 2 cups of rye, whole wheat or a combination of flours to make a pumpernickel-type bread. I make this often, start it in the morning, set it by 3 o'clock in the afternoon. Once again, please read this recipe (any recipe) through before beginning.

NOTE: This recipe will make 4 loaves. Use standard bread pans or round pans, as well. A very big hit with the "little ones" is by making some small loaves. You can purchase approximately 5" bread-shaped pans for this. They will love you for it!

2 tbsp. butter (unsalted preferred)
5 tsp. salt
2 tbsp. shortening
4 tbsp. sugar

Cream all together. Add the following, after it cools to lukewarm:

2 c. boiled milk
2 c. boiled water

(I boil both together.)

NOTE: Often I use evaporated milk in place of the whole milk, in this manner: Use 1 can (14 ounce) evaporated milk and enough boiled water to equal 4 cups of liquid. (The evaporated milk gives that added something to the bread.)

To the cooled-to lukewarm liquid, add:

6 c. flour mixed with 2 pkgs. dry yeast

(At this point, add the rye flour, etc. if desired. Remember, 1 1/2 to 2 cups, then the balance of unbleached flour to equal the 6 cups). Stir with a spoon.

Add about 6 cups more of flour in this manner: Add 5 cups and increase until dough works off fingers and is not sticky. But do not add more than 6 cups total.

Knead well, divide into 2 balls and put into 2 bowls that were lightly greased or buttered. Cover with a cloth. Put in warm place until it doubles in size.

Knead again and divide into 4 loaves and place into greased pans. Cover and let rise until almost doubled.

Bake at 350 degrees for approximately 35 minutes, or until golden browned. (You may bake this bread at 375 degrees for less baking time.) Whatever is your preference, do not over-bake.

Immediately remove bread from pans and put on racks to cool. You may rub some unsalted butter on the tops, then cover with a towel until cooled. (A pretty and soft crust should result.)

This bread (and most breads) freeze beautifully. Wrap cooled bread in double plastic bags, to prevent freezer burn, and freeze.