To make mix:
2 tablespoons sugar
2 teaspoons salt
3 1/2 cups flour
1 tablespoon Active Dry Yeast (1 package)Add to make bread:
1 1/4 cups milk, 1% low fat scalded
1 1/2 tablespoons vegetable shortening
Using a large spoon, transfer flour into a one quart canning jar. It is helpful to tap jar lightly on a padded surface (towel on counter) as you fill jar to make flour fit in jar. Place salt and sugar in a small zip baggie and set with unopened yeast packet on top of flour mixture, and
screw lid onto jar. Plan to store this mix in a cool, dry place or in your refrigerator or freezer to protect yeast spores & discourage weevil. Use scissors to cut a 9 inch circle from fabric of your choice. Center fabric circle over lid and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band. Attach the following directions:
The Perfect White Bread
Remove Salt/Sugar & Yeast packets from jar and set aside. In a small saucepan, scald 1 1/4 cups milk, then add 1 1/2 tablespoons vegetable
shortening, and contents of Salt/Sugar packet. Set aside until warm (105-110 degrees F). Sprinkle yeast onto warm mixture and stir to dissolve. Add 2 cups of flour from jar to mixture and mix with electric beaters until smooth
(about 2 minutes), scraping bowl often. Let rise, covered for 45 minutes in a warm place.
Gradually add one cup of flour from jar to batter, mixing to make a soft dough. Turn onto a floured surface and using the remaining flour from
the jar, mix in as needed to keep dough from sticking, and knead for 12 - 15 minutes. Place in a lightly greased bowl, then turn over to grease the top. Cover, and let rise in a warm place for 20 minutes. Knead in bowl 20 times, then turn over and knead for 2 minutes. Let rise 20 minutes again. Repeat same kneading process one more time, then turn onto a floured surface and let rise for 20 more minutes. Shape dough into a loaf and place into a greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Let rise until double (45 minutes). Bake at 350 degrees F for 45-50 minutes or until loaf sounds hollow when tapped. Cool out of pan on a cooling rack.
