Gold Medal Classic White Bread
- Ready In:
- 3hrs 30mins
- Ingredients:
- 7
- Yields:
-
2 loaves
ingredients
- 6 -7 cups bread flour
- 3 tablespoons sugar (or honey)
- 1 tablespoon salt
- 2 tablespoons butter
- 4 1⁄2 teaspoons active dry yeast (2 envelopes)
- 2 1⁄4 cups warm water (120 - 130 degrees F)
- 2 tablespoons butter
directions
- (Note: I proof my yeast by mixing 1 cup of the water [tepid only, ~ 80 degrees F], the sugar or honey, and the yeast in a bowl & setting aside to proof while getting the flour, etc., measured out.).
- In a large bowl, stir 3 1/2 C flour, salt, and butter until well mixed. Add warm water (and proofed yeast). Beat on low speed 1 minute, scraping bowl frequently. (may switch to dough hook about this time, OR just use the dough hook from the beginning.) Beat on medium speed 1 minute, scraping bowl frequently. Stir in remaining flour, 1 C at a time, to make dough easy to handle.
- Knead 10 minutes with dough hook on mixer or by turning out on lightly floured surface & kneading by hand. Dough should be smooth & springy. Grease a large bowl, place dough in & turn so all sides are greased. Cover, loosely, with a damp towel and let rise in warm place until doubled in size.
- Grease bottoms & sides of two loaf pans.
- When dough has doubled in size, gently push fist in to deflate. Divide dough in half. On a lightly floured surface, flatten each half, with hands or rolling pin, into a 9 x 18 inch rectangle. Roll dough tightly, beginning at 9 inch side. Pinch edge of roll to seal, and then ends to seal. Cover loosely and let rise in a warm place 35 - 50 minutes, or until dough has doubled in size.
- Place oven racks in low position so tops of pans will be in the center of the oven. Heat oven to 425 degrees F.
- Bake 25 - 30 minutes. (Bread is done at 200* F. I check with a probe thermometer).
- Remove from pans to wire rack & brush tops with the last 2 T of butter.
- Cool before slicing.
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RECIPE SUBMITTED BY
DH of 32 years & I are (most of the time) empty nesters, with 2 DD & 2 DS (ages 29, 27, & twins 23). Have lived in the Sioux Falls, SD area since 1984.
As the oldest daughter of a working mom, having to get supper started was the beginning of my love of cooking. Learning & experimenting with what to "throw in" is half the fun, and anyone who says they can't cook is really saying they don't have the patience or interest (IMHO)! ;-) Using fresh produce from the garden is absolutely my favorite thing to do - winter in South Dakota can get loooong with "cardboard" produce from the grocer. Having grown up in the service, we were exposed to lots of different cultural foods. With a mom who also loved to cook, variety & trying new foods was a true treat!
DD (grrrl genius) joined RecipeZaar at the same time I did, and she'd like me to get *all* my recipes uploaded and use the site, rather than my sending paper copies. We'll see how quickly I accomplish that !