Prep Time: 2 hours
Cook Time: 45 minutes
Ingredients:
- 1 tsp salt
- 1 tbsp sugar
- 1 tbsp shortening
- 2-1/4 tsp active dry yeast
- 1/4 cup milk
- 1/2 cup warm water
- 1/3 cup condensed cream of celery
- 2-1/2 cups bread flour
- egg white
Preparation:
- In medium bowl, mix together salt, sugar, shortening, yeast, milk, water, and condensed cream of celery. Mix in 2 cups of flour.
- Turn dough out on floured board. Knead in remaining 1/2 cup flour.
- Put dough in greased bowl, turn over so that top is greased. Cover and let set in warm place for about 1 hour or until double in size.
- Punch down. Turn out onto board and knead for about 3 minutes.
- Form dough into loaf. Place in greased 8.5 by 4.5 inch loaf pan. Cover and let rise for about 45 minutes or until double in size.
- Brush on egg white to make the bread top glossy. Score the loaf by making a long slash down the top.
- Bake at 375 degrees F for 45 minutes or until the bread sounds hollow when you tap on it with your fingers.
- Remove from heat and turn loaf out. Let cool on a rack or on a clean cloth.
- Bread can be wrapped and frozen for up to three months.
