Chleb Psenicny
WHITE BREAD
2 pkgs. active dry yeast or 1 tbsp. fresh yeast
½ cup warm water
2 cups milk or potato water
3 tbsp. sugar
1 tbsp. salt
2 tbsp. soft shortening
6 to 6½ cups sifted flour
Soften yeast in warm water. Scald milk and cool. Combine yeast mixture, milk, sugar, salt, shortening, and half the flour. Mix with spoon until smooth. Let set for ½ hour. Then add remaining flour and knead until smooth and elastic. Let rise in warm place until doubled in bulk (about 1½ hours.) Punch down. Let rise again until almost doubled in bulk (about 30 minutes.) Shape into 2 loaves. Place in greased bread pans. Let rise about 1 hour. Bake at 375 degrees for 25 minutes. Reduce to 350 degrees for 45 minutes or until done. The loaves are done when they shrink from the side of the pan and give a hollow sound when tapped on the bottom or side. Remove from pans and let cool on wire rack. Brush the crust with grease.
SHAPING LOAVES
There are several ways to shape loaves. Use whichever one is easier for you.
Rolled Method:
1. Divide dough into two portions.
2. Pat and pull dough into oblong shape. Roll a long narrow strip (about 5 to 6 inches wide, 20 inches long and ½ inch thick) with rolling pin.
3. Beginning at one narrow end, roll dough tightly as for jelly roll. Seal final seam by carefully pushing it into the loaf with your fingertips. Avoid pinching.
4. Shape or square ends by pressing with your hand. Press out air each time, slapping bubbles out.
5. Roll loaf back and forth, to round and shape. Place in greased loaf pan with seam side down.
Hand Method:
Flatten each part by pressing and slapping with hands. Stretch dough to an 18 by 10 inch rectangle. Fold one side to center pressing out air pockets. Fold other side to overlap. Then, fold over both ends of dough about one-third of the length and overlap in the center. Press out air each time. Roll into a loaf, sealing edge by pressing with heels of hands while tucking edge under. Place in pan, seam side down.
