Classic White Bread

6-7 cups bread flour                                                4 ½ teaspoons regular or quick active dry yeast

3 Tbsp. sugar                                                2 ¼ c very warm tap water

1 Tbsp. salt                                                    2 Tbsp. butter or margarine, melted, if desired  

2 Tbsp. shortening

1          In your KitchenAid bowl, stir 3 ½ cups of the flour, the sugar, salt, shortening and yeast until well mixed. Add warm water. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.

2.         Put on kneading hook and knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough on a greased dinner plate, turning dough to grease all sides. Cover plate loosely with plastic wrap and let rise in proofing oven 20 minutes or until dough has doubled in size.

3.         Grease bottoms and sides of three 8x4 or 9x5-inch loaf pans with shortening or pan spray.

4.         Gently push fist into dough to deflate. Divide dough into thirds. Flatten each dough portion with hands or rolling pin into 18x9-inch rectangle on lightly floured surface. Roll dough up tightly, beginning at 9-inch side/ {press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover loosely with plastic wrap and let rise in proofing oven 20 minutes or until dough has doubled in size.

5.         Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 425°.

6.         Bake 20-25 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove loaves from pans to wire rack. Brush loaves with butter; cool.

7.         Slice with electric knife to serve.