* Exported from MasterCook *

                              David's  Bread

Recipe By     :
Serving Size  : 24    Preparation Time :4:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3 1/2      teaspoons  active dry yeast
  6               cups  all-purpose flour
     1/4           cup  sugar
     1/4      teaspoon  baking soda
  1 1/4      teaspoons  salt
     1/3           cup  shortening -- melted
  2               cups  buttermilk -- warmed

1. Mix the flour with the yeast, sugar, baking soda, and salt into a large
bowl, or the bowl of an electric mixer or food processor.
2.  Add the buttermilk and shortening. (The amount of buttermilk needed
will vary-the dough will be sticky but should not be wet.)(If you need to
add more buttermilk, you can adding it cold will be fine) Blend well.
3. Lift the dough onto a lightly floured surface and knead it heavily,
adding enough extra flour to make a firm dough. Knead the dough until the
imprint of your fingers pressed hard into the dough remains a few seconds,
about 5 minutes.
4. Put the dough in a greased bowl, turning it to coat the surface.  Cover
the bowl with plastic wrap and leave it in a warm spot until the dough has
doubled in bulk, 1 1/2 hours.

5. Again place the dough on a lightly floured surface and knead it well
for 2 minutes.
6. Divide the dough in half.  Roll out each half to rid it of air bubbles.
 Roll up each piece of dough as you would a jelly roll, tucking the ends
under.  Place the loaves into greased standard (91/2 x 4112 x 3inch) loaf
pans. Grease the top. 

7. Place the pans in a warm spot, cover them with wax paper, and leave
them until the dough has again doubled in bulk, 1 hour.
8. Preheat the oven to 375
9. Bake the loaves for 35 minutes.  Rap the bread with your knuckle. If it
sounds hollow, it is done.
10. Turn the loaves Out onto a rack, turning them several times during 
the cooling process (to keep them crisp).
Makes 2 loaves

To freeze the dough before baking: Allow the dough to rise one time (step
4).  Punch it down, and knead it for 2 minutes.  Roll it out, roll up the
dough, and place it in the loaf pans.  Cover the pans tightly with foil,
and freeze them.  When you are ready to use the dough, remove the pans
from the freezer, uncover, and allow the dough to thanv.  When thawed,
cover loosely with plastic wrap and let it rise until doubled in bulk. 
Bake as directed. (It usually takes 7 to 8 hours to thaw and rise.  I
often transfer the frozen loaves to the refrigerator the night before
baking.  Then it takes about 2 hours at room temperature the next day for
the loaves to be ready to bake.)






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Per Serving (excluding unknown items): 157 Calories; 3g Fat (19.5%
calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 1mg
Cholesterol; 146mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

NOTES : If I were asked which loaf of bread has the definitive
        traditional flavor of the South, I would say it is this
        bread.  All vegetable shortening can be used, but lard
        gives the authentic flavor and it does make a delicious
        crisp crust.
        
        

Nutr. Assoc. : 0 0 0 0 0 0 0