Blue Ribbon White Bread

"When I first starting making bread, I thought putting shortening on my hands would help in kneading. I was wrong! I wound up kneading the bread in the air. So I read everything about bread making I could, and after using a lot of recipes, I made bread that won the blue ribbon in the State Fair. Although I have written the recipe to use dry yeast, I use compressed yeast, if I can find it. The temperature for compressed yeast is 85 degrees. I also use this basic white bread to make cinnamon-raisin, herb, and sun-dried tomato basil. This recipe was not intended for use in a bread machine, as it makes 2 loaves. I do sift the flour before measuring, which makes it light. Since the excitement of the Blue Ribbon Recipes on the Zaar, a lot of people have asked me questions. I am trying to answer them by tweaking my recipe, and adding comments here at the top. Someone asked if they had to use "shortening". I don't think there are too many musts... Today, I made one of the two loaves with about 1/2 cup of Calamata Olives (pitted and cut into small pieces), and about 3 ounces of a shredded three cheese blend (Parmesan, Asiago, & Romano), it was awesome. My 8 year old granddaughter could not get enough! Next time, I will try to use olive oil with this combination."
 
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photo by Sweetiebarbara photo by Sweetiebarbara
photo by Sweetiebarbara
photo by Sweetiebarbara photo by Sweetiebarbara
photo by Sweetiebarbara photo by Sweetiebarbara
photo by Sweetiebarbara photo by Sweetiebarbara
photo by Sweetiebarbara photo by Sweetiebarbara
Ready In:
4hrs 40mins
Ingredients:
8
Yields:
2 loaves
Serves:
40
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ingredients

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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

  1. 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.
     
  2. I've been searching for a very good white bread recipe. I'll search no more. This is the best bread I've ever eaten, let alone made. I froze one loaf and just got it out last week, it was as good as the day I made it.
     
  3. I can see why this bread is a blue ribbon winner. I made it this afternoon for our evening meal, and it makes two outstanding loaves. The texture is wonderful and it is so easy to slice. I say this recipe is a must for everyone to try.
     
  4. 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.
     
  5. 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.
     
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RECIPE SUBMITTED BY

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.
 
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