This is for BG in Indy from the 4-19-2010 Newsletter wanting a TNT bread recipe. I have been making this bread for 45 years. Someone gave it to me shortly after I got married in 1965. I have made pizzas, cinnamon bread, cheese bread and a whole lot more with this recipe. I have even added dough enhancer to it to get a softer textured bread. Very versatile. Hope you like it as much as my family has through the years.

Pat's White Bread

1 cup milk
3 tablespoons sugar
2 1/2 teaspoons salt
6 tablespoons shortening
1 cup warm water
2 pkgs. yeast
6 cups AP flour

Scald milk. Stir in sugar, salt, and shortening. Cool to lukewarm. Measure warm water into bowl. Sprinkle in the yeast and stir until dissolved. Stir in lukewarm milk mixture. Add 3 cups flour and beat until smooth. Stir in additional flour. Turn out on lightly floured board and knead until smooth and elastic, 8 to 10 minutes. Place in a greased bowl and brush dough with shortening. Cover and let rise in a warm place, free from draft, until double in bulk. About 1 hour. Punch down, turn out on board. Divide in half and let rest 15 to 20 minutes. Shape into 2 loaves. Place into greased loaf pans. Cover and let rise for about one hour. Bake in preheated 400°F oven for about 50 minutes. All ovens are different so adjust to your oven time and temp. Cool on wire racks.

NOTES: I have used oil in place of the shortening. I have doubled the recipe. I have kneaded with my kitchen aid after I got it in the 80's. So go for it.
Pat So. Cal.

http://www.nancyskitchen