Closest Thing (that I can create) to Lady Di's Homemade White Bread

Lady Di always made us homemade bread growing up, she still makes it today.  I have such fond memories of walking in the front door and smelling her labor of love. Sometimes when I go home, she sends me home with a fresh loaf.  It makes me smile just to think of it.  She taught me how simple and wonderful homemade bread with butter and honey can be.  Lady Di, if you read this please send your recipe  (how fun would that be?).  Also, how long do you let the bread rise in the pan?  Your bread is always so light and airy.  Yummy. 

Diane says "My recipe is in the Betty Crocker book-just the white bread recipe.  Pat Cuka told me that her grandma Flynn made it and added 1 cup of powdered milk. That made it into 3 loaves instead of 2." Okay people, now you know..this is a golden tip from the ladies who would know. 

I was inspired to bake bread this weekend by my friend Cathi.  She has been making all sorts of fun stuff in the kitchen, including bread.  I wanted to taste her bread enough that I had to make some of my own.  Thanks for inspiring me Cathi!!!

White Bread adapted from Betty Crocker

7-8 cups bread flour

3

tablespoons sugar

1

tablespoon salt

3 

tablespoons shortening

2

packages regular or quick active dry yeast (4 1/2 teaspoons)

3/4

cups very warm water (120° to 130°F)

2 cup lukewarm milk (scalded then cooled)

I haven't made bread in years.  I go through phases where I will make bread.  And don't think I won't count out the bread machine, yes.. it has seen its fair share of use circa 1999. 

• In large bowl, dissolve yeast in warm water, stir in the sugar, salt, shortening, milk and mix until well combined. Add 4 cups flour and mix in mixer for 5 minutes.  Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.  Switch to dough hook and knead for 10 minutes or knead by hand (see below)
• Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 40 to 60 minutes or until dough has doubled in size.

A soft pillow of goodness

• Grease bottoms and sides of two 8x4-inch or 9x5-inch loaf pans with shortening or spray with cooking spray.
• Gently push fist into dough to deflate. Divide dough in half. Fold ends under loaf.  Place seam side down in pan. Brush loaves lightly with butter. Cover loosely with plastic wrap and let rise in warm place 35 to 50 minutes or until dough has doubled in size. I like to let it rise 2 hours so it gets really big and airy loaf
• Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 425°F.

This smells so good

• Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with butter; cool.

Ahh, the first slice

The smell of baking bread and now my mind wonders to my wildrice bread recipe...I will have to dig that one up...so good.

Toasted to perfection