PERFECT WHITE BREAD
Soften 1 pkg. active dry yeast in 1/4 c. warm water (110 F.). Combine 2 c. scalded milk, 2 T. sugar, 2 t. salt, and 1 T. shortening. Cool to lukewarm. Stir in 2 c. flour, beat well. Add yeast and mix. Add enough flour (3 3/4 c. - 4 1/5 c.) to make moderately stiff dough. Knead 8-10 minutes. Shape in ball, place in greased bowl, cover, let rise until double - 1 1/4 hrs. Punch down, cut in two, cover, and let rest for 10 minutes. Shape in loaves, put in greased pans, cover, and let rise until double. Bake at 400 F. for 35 minutes or until done. Remove from the pan and brush the tops with butter.
GOOSE CREEK BREAD (Goose Creek Symphony “Welcome to Goose Creek” 1971 Album Cover)
Scald 1 1/4 c. milk. Combine 1 c. with 1/4 c. molasses, 1 t. salt, and 2 T. shortening. When remaining 1/4 c. milk cools, dissolve 1 cake yeast (2 1/4 t. dry) in it for 10 minutes. Add to liquid mixture. Add 2 1/4 c. flour and 1/2 c. corn meal. Mix and knead. Shape in ball, place in greased bowl, cover, and let rise until doubled. Punch down. Shape in loaf, put in greased loaf pan, cover, and let rise again. Bake at 400 F. for 30-35 minutes. Remove from the pan, and brush the top with butter.
