There's a story behind this bread. Ohhhhhhh, this bread. It is manna straight from heaven. I can never turn down a second (or third, or fourth...) slice of this white, soft goodness. When I was 12 or 13, I used to walk home with my friend Jenny from junior high. Her mom almost always had fresh bread and jam, and I'm sure I made a fool of my junior high self indulging in more than my fair share of daily bread at their house. Eventually, Jenny and I went separate ways, but, all these years later I still think about that bread. So much that I emailed my old friend Jenny and asked for her mom's recipe. She was sweet enough to oblige (thanks!)...
1/2 c. sugar
1/2 c. potato flakes
1/2 c. vegetable shortening
2 T. salt
5 c. milk, scalded (5 min. in microwave)
2 T. yeast
12-14 c. flour
Combine scalded milk, sugar, shortening, potato flakes, and salt in bread mixer.
When lukewarm , add two cups flour and yeast.
Add remaining flour until dough leaves the side of the bowl and knead for 5 to 7 minutes in mixer. Place dough in greased bowl, cover, and let rise until double (about 1 1/2 hours).
Punch dough down and let rise again until double.
Shape dough into 4 loaves and place in greased pans. Let rise until double.
Bake bread at 350 degrees for approximately 20-25 minutes or until bread is golden brown. Brush with butter. Let cool on racks.