GOLD MEDAL™ CLASSIC WHITE BREAD
Nothing beats the traditional goodness of homemade baked bread. Served with butter and jam, as the basis for a ham sandwich or just eaten plain, this back-to-basics bread recipe has a soft, airy inside and a beautifully golden-brown crust.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h25m
Yield 32
Number Of Ingredients 7
Steps:
- In large bowl, stir 3 1/2 cups of the flour, the sugar, salt, shortening and yeast until well mixed. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
- Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 40 to 60 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
- Grease bottoms and sides of two 8x4-inch or 9x5-inch loaf pans with shortening or spray with cooking spray.
- Gently push fist into dough to deflate. Divide dough in half. Flatten each half with hands or rolling pin into 18x9-inch rectangle on lightly floured surface. Roll dough up tightly, beginning at 9-inch side. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover loosely with plastic wrap and let rise in warm place 35 to 50 minutes or until dough has doubled in size.
- Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 425°F.
- Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with butter; cool.
Nutrition Facts : Calories 100, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 220 mg, Sugar 1 g, TransFat 0 g
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Gurash Khadka
[email protected]Overall, this is a great recipe for classic white bread. It's easy to make and the results are delicious. I highly recommend it!
RFB Roodeplaat
[email protected]I'm not sure what went wrong, but my bread didn't rise properly. I'll have to try again.
Kanishka Randew
[email protected]I substituted some of the ingredients and the bread still turned out great! This recipe is very forgiving.
jamex ani
[email protected]This recipe is a great starting point for beginner bread makers. It's simple to follow and the results are delicious.
Ijaz Rajput
[email protected]The instructions were a bit confusing in some parts, but I managed to figure it out.
Anil Baniya
[email protected]I've made this bread several times now and it's always a hit. It's the perfect bread for sandwiches, toast, or just eating plain.
Muhammad Arib
[email protected]The bread was a bit too dense for my liking, but overall it was still good.
Jb Vai
[email protected]My first attempt at making bread and it was a success! Thanks to this recipe, I'm now a bread-making pro.
Zafar Abbas
[email protected]I was a bit skeptical at first, but this recipe really delivered. The bread was light and airy, with a perfect crust.
Study Zone
[email protected]This recipe is a keeper! The bread was so delicious and easy to make. I've already shared it with all my friends.
Lou Knight
[email protected]Followed the recipe exactly and the bread came out great! My family loved it.
Muzamil Rauf
[email protected]This recipe is a classic for a reason! The bread turned out perfectly - golden brown crust and soft, fluffy interior. I'll definitely be making this again and again.