Blue Ribbon White Bread
photo by Sweetiebarbara
- Ready In:
- 4hrs 40mins
- Ingredients:
- 8
- Yields:
-
2 loaves
- Serves:
- 40
ingredients
- 1⁄4 ounce dry yeast (one small packet)
- 1⁄4 cup water
- 1 tablespoon shortening
- 2 cups milk
- 2 tablespoons sugar
- 2 teaspoons salt
- 6 -7 cups bread flour, sifted
- 1 -2 teaspoon sesame seeds
directions
- Sprinkle dry yeast in warm (110 degrees) water.
- Melt shortening in sauce pan over low heat, then add milk.
- Scald milk (150 degrees) in sauce pan, then remove from heat.
- Add sugar and salt stirring until dissolved.
- Cool to lukewarm.
- Add 2 cups of sifted flour and beat with hand mixer on lowest speed, then add yeast/water mixture.
- Stir in 2 to 3 more cups of flour. (I use my wooden spoon for this).
- When dough becomes too stiff to stir, turn out onto well floured surface.
- Knead until smooth and satiny, and "blisters" start to appear. (10 minutes). During this step, I keep the kneading surface well floured to prevent the dough from becoming sticky. Depending upon the temperature and humidity, more or less flour becomes incorporated into the dough. I have found that this is fine. The dough seems to know how much flour it needs. I am sure sometimes I add another full cup! Since this is all sifted flour, it is probably not as much as it seems. When the dough has enough flour, it stops "taking it in", and becomes very smooth and elastic.
- Shape into a ball.
- Put into large greased bowl, turning over to coat entire surface.
- Cover with warm damp towel, then place another towel over that.
- Put in oven (not lit) with light on, or other warm, not drafty place.
- Let rise until doubled, about 1 1/2 hours.
- Punch down. (this step is a light kneed in the bowl).
- Let rise again until doubled. (about 45 minutes).
- Divide dough into 2 pieces and shape each into a ball placing on floured surface. (about 700 Gms each).
- Proof Bread - Cover and let bread rest for 10 minutes.
- Grease 2 loaf pans (I use 8 1/2 x 4 1/2 x 2 1/2 glass pans).
- Flatten balls, one at a time, into long rectangles about 8x16 inches.
- Roll up lengthwise shaping into loaves to fit pan.
- Cover and let rise again until double. (about an hour).
- I sprinkle the tops with sesame seeds to keep towel from sticking.
- Bake in hot (400°F) oven for 35 - 40 minutes, covering with foil last 20 minutes, if tops get too brown.
- When bread is done, remove from pans at once, placing on a wire rack to cool, keeping away from drafts.
- For soft crust, brush tops with butter and cover with a damp cloth. I prefer a firmer crust and love hearing the cracking noise as it cools.
- I slice the bread when cool, eat what we want, and put remainder of the loaves in the freezer.
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Reviews
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I finally had a chance to make the bread! I have given the recipe 5 stars because for my first time making bread I am exceedingly pleased with the results! The directions were clear and easy to understand. I made one loaf of white bread and one cinnamon raisin bread. Tastes great and the texture was outstanding. Crusty on the outside and soft and moist on the inside. I like my bread a bit sweeter but that is a personal preference. This recipe was great. Thanks Barbara. I will be trying this recipe again.
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I mixed everything in my stand mixer & then played with additions to make the loaves different. I added cinnamon sugar, raisins, & pecans in a swirl to one and red pepper flakes, black olives, and parmesan cheese to the other. I made paninis out of that one. Both loaves are very good. Thank you for sharing your recipe! Made for Pick A Chef Spring '09.
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Well, I tried this with my bread maker and thanks to the helpful people that answered my questions, it came out okay. I suggest if you are making this with a bread maker, stop at 3 cups only. I added more and the bread seemed too dense. And I think maybe 2 1/4 tsp. of yeast is too much. The bread rose so high that I had to break down the top to get the pan out! With those few adjustments in mind, I think my next loaf will be a winner.
RECIPE SUBMITTED BY
Sweetiebarbara
Staunton, Virginia
I live in the Shenandoah Valley of Virginia with my husband and our cat, Lizzie Borden. We had a wonderful dog, and now have 3 more cats to keep us company.