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Pillsbury's double quick bread recipe

Pillsbury's Favorite Bread

Course Bread
Cuisine American
Author Pillsbury

Ingredients

  • 2 cups (1 pint) milk scalded
  • 4 tablespoons sugar
  • 1 1/2 tablespoons salt
  • 3 tablespoons shortening
  • 2 cakes compressed yeast or 2 packages granular yeast
  • 2 cups (1 pint) lukewarm water
  • 12 cups (3 lbs.) sifted Pillsbury's Best Enriched Flour

Directions

  • 1. Combine milk, sugar, salt, and shortening; stir till dissolved and lukewarm.
  • 2. Soften yeast in a little of the water. Add yeast and remaining water to cooled milk mixture.
  • 3. Sift flour once, measure, add to yeast mixture, blending thoroughly.
  • 4. Knead dough on a floured board about 10 minutes.
  • 5. Place in greased bowl, cover; set to rise in a warm place (80-85 degrees F.) about 1 1/2 hours or till impression of a finger stays in dough.
  • 6. Punch gas from dough, cover and let rise again for about 1/2 hour.
  • 7. Put on floured board; flatten out. Cut and nold into 4 balls let rest for 15 minutes, closely covered. Shape into loaves.
  • 8. Place in greased 9x4x3-inch loaf pans; cover; keep in warm place till dough fills pans and center rises above top (about 1 1/4 hours). Bake in hot oven.