Gold Medal Classic White Bread Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GOLD MEDAL CLASSIC WHITE BREAD



Gold Medal Classic White Bread image

This has been a no-fail recipe, for me. Beautiful TALL loaves (they may not fit in the toaster very well). Once you're comfortable with bread-making, feel free to sub part of the flour with whole wheat flour, honey instead of the sugar, some cracked grains, etc. Note that rise *times* are an estimate, as here in South Dakota, winter rises always take longer!

Provided by kstrating

Categories     Yeast Breads

Time 3h30m

Yield 2 loaves

Number Of Ingredients 7

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

Steps:

  • (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.

CLASSIC WHITE BREAD FOR THE BREAD MACHINE



Classic White Bread for the Bread Machine image

Much better then store bought bread and so easy in your bread machine. Serve warm enough to melt the butter.

Provided by Karen From Colorado

Categories     Yeast Breads

Time 3h20m

Yield 1 Large Loaf, 8 serving(s)

Number Of Ingredients 7

1 1/8 cups water
3 cups white bread flour
1 tablespoon dry milk
2 tablespoons sugar
1 teaspoon salt
2 tablespoons butter
2 teaspoons fast rise yeast or 3 teaspoons active dry yeast

Steps:

  • Combine all ingredients in the order given.
  • Can be made with regular or rapid bake cycles.

Nutrition Facts : Calories 216.3, Fat 3.7, SaturatedFat 2.1, Cholesterol 8.6, Sodium 322.1, Carbohydrate 39.7, Fiber 1.5, Sugar 3.6, Protein 5.5

CLASSIC WHITE BREAD



Classic White Bread image

I just took this out of the oven no more than 5 minutes ago, and the house smells wonderful. I am eating a thick slice slathered with butter right now, and I am loving it. I will definitely use this recipe again.

Provided by cellogirl2

Categories     Yeast Breads

Time 2h30m

Yield 2 loaves

Number Of Ingredients 8

4 1/2 teaspoons active dry yeast
3/4 cup warm water
2 2/3 cups warm water
1/4 cup sugar
1 tablespoon salt
3 tablespoons shortening
9 -10 cups all-purpose flour
soft butter or margarine

Steps:

  • Dissolve yeast in 3/4 cup warm water. Stir in 2 2/3 cups warm water, sugar, salt, shortening and 5 cups of the flour.
  • Beat until smooth.
  • Mix in enough remaining flour to make dough easy to handle.
  • Turn dough onto lightly floured board; knead until smooth and elastic, about 10 minutes.
  • Place in greased bowl; turn greased side up.
  • Cover; let rise in warm place until double, about 1 hour (dough is ready if impression remains).
  • Punch dough down; divide in half.
  • Roll each half into rectangle, 18 x 9 inches.
  • Roll up, beginning at short side.
  • With side of hand, press each end to seal.
  • Fold ends under loaf.
  • Place seam side down in greased loaf pan, 9 x 5 x 3 inches (or three 8.5 x 4.5 x 2 inch loaf pans).
  • Brush loaves lightly with butter.
  • Let rise until double, about 1 hour.
  • Heat oven to 425.
  • Place loaves on low rack so that top of pans are in center of oven.
  • Pans should not touch each other or sides of oven.
  • Bake 30 to 35 minutes or until deep golden brown and loaves sound hollow when tapped.
  • Remove from pans immediately.
  • Brush loaves with soft butter; cool on wire rack.

Nutrition Facts : Calories 2343.2, Fat 25.4, SaturatedFat 5.8, Sodium 3516.5, Carbohydrate 457.9, Fiber 17.6, Sugar 26.5, Protein 61.8

HOMEMADE WHITE BREAD RECIPE USING A KITCHENAID MIXER RECIPE



Homemade White Bread Recipe using a KitchenAid Mixer Recipe image

Provided by Lalabee

Number Of Ingredients 8

Gold Medal Classic White Bread (click the link for directions on how to make the bread without a mixer)
6 to 7 cups Gold Medal® all-purpose flour*
3 tablespoons sugar
1 tablespoon salt
2 tablespoons shortening
2 packages regular or quick active dry yeast (4 1/2 teaspoons)
2 1/4 cups very warm water (120° to 130°F)
2 tablespoons butter or margarine, melted, if desired

Steps:

  • In your mixing bowl, stir 3 1/2 cups of the flour, the sugar, salt, shortening and yeast until well mixed. Turn mixer on low and slowly add warm water. Gradually increase the speed of the mixer until well mixed. Add flour one cup at a time (up to 7 cups of flour) until dough is no longer sticky and it is easy to handle. Dough should no longer stick to the sides of the bowl and it should not stick to the mixer attachment. Cover bowl loosely with plastic wrap and a kitchen towel and let rise in warm place until dough has doubled in size. Once it has risen, gently push into dough to deflate, gather it into a ball and divide the dough in half. Stretch the dough a few times and shape into a ball. Place each ball in a lightly greased bread pan and brush with olive oil on top. Cover with plastic wrap and kitchen towel and let rise in warm place.TIP: I typically start my oven and then place the dough near the vent on the stovetop. By the time the oven is heated up the dough has risen sufficiently. Preheat oven to 425°F. When dough has risen and oven is hot, place both loaves in the oven and cook for 20-25 minutes until loaves are golden brown. Remove from oven, brush tops with melted butter, and allow to cool slightly. *Note: I store my loaves in large ziploc bags to keep them fresh but trust me, we eat them pretty quickly!

More about "gold medal classic white bread recipes"

GOLD MEDAL WHITE BREAD RECIPE - COOKIE MADNESS
Aug 7, 2019 In the bowl of a stand mixer, mix together 1 ¾ cup of the flour (about 240 grams), the sugar, salt, shortening and yeast. Add the water and …
From cookiemadness.net
  • Grease an 8 1/2 by 4 1/2 or a 9x5 inch pan with shortening and line with a strip of parchment paper if desired.
  • In the bowl of a stand mixer, mix together 1 3/4 cup of the flour, the sugar, salt, shortening and yeast. Add the water and beat with the paddle attachment until well blended, then add remaining flour about 3/4 cup of a time until you have a dough that is just slightly sticky but no longer clings to the side of the pan when mixed.
  • Attach dough hook and let the machine knead for about 8 minutes, adding a little extra flour if kneaded.


GOLD MEDAL CLASSIC WHITE BREAD BREAD... RECIPES | BIGOVEN
gold medal classic white bread bread... recipes; recipes from around the world from real cooks
From bigoven.com


GOLD MEDAL BREAD MACHINE RECIPES
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 …
From tfrecipes.com


GOLD MEDAL™ CLASSIC WHITE BREAD | CHAR - COPY ME THAT
May 12, 2024 2 packages regular or quick active dry yeast (4 1/2 teaspoons) 2 packages regular or quick active dry yeast (4 ½ teaspoons)
From copymethat.com


GOLD MEDAL™ CLASSIC WHITE BREAD | MORRIS | COPY ME THAT
Gold Medal™ Classic White Bread. bettycrocker.com Morris. loading... X. Ingredients. 6 to 7 cups Gold Medal™ All-Purpose Flour; 3 tablespoons sugar; 1 tablespoon salt; 2 tablespoons …
From copymethat.com


GOLD MEDAL™ CLASSIC WHITE BREAD - FOOD TOWN
Directions. 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.
From yourfoodtown.com


BREAD RECIPES - INCLUDING MY MOM'S 1940S MN STATE FAIR BLUE
I realized how much my sons enjoyed the homemade bread that they would make it themselves if it had been awhile since I had done it. Another recipe if your bread gets stale (about day 3 for …
From reddit.com


THE BEST WHITE BREAD RECIPE EVER! (MY MOM'S FAMOUS …
1/4 cup white sugar 2.5 cups bread flour – Gold Medal or King Arthur Bread Flour 3 cups warm water 1/2 cup Canola or vegetable oil 1 1/2 tablespoons salt. Note: the recipe I’m sharing today is for half of the original recipe – pictured below! I …
From terilynadams.com


GOLD MEDAL® CLASSIC WHITE BREAD (BREAD MACHINE)
Punch down, shape into a single loaf, and place in a prepared (oiled or sprayed) 9" x 5" bread pan. Cover with a cloth and let rise until about 1 inch over the top of the pan, for about 1 hour. *I usually put a pan of hot water under a raised …
From bigoven.com


RECIPES FOR BEN: BETTY CROCKER'S CLASSIC WHITE BREAD - BLOGGER
Dec 18, 2016 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 …
From recipesforben.blogspot.com


GOLD MEDAL CLASSIC WHITE BREAD RECIPES
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)
From tfrecipes.com


GOLD MEDAL CLASSIC WHITE BREAD RECIPE - CHEF'S RESOURCE
Quick Facts. Ready In: 3 hours and 30 minutes Ingredients: 7 cups of bread flour, 3 tablespoons of sugar (or honey), 1 tablespoon of salt, 2 tablespoons of butter, 4 1/2 cups of warm water, 2 …
From chefsresource.com


LOW SODIUM GOLD MEDAL CLASSIC WHITE BREAD - COPY ME THAT
Jun 3, 2023 Low Sodium Gold Medal Classic White Bread. skipthesalt.com Lise Wayt. loading... X. Ingredients. 6 -7 cups bread flour- do not use all purpose flour; 3 T sugar; 2 T no salt butter; …
From copymethat.com


PERFECTING THE GOLD MEDAL WHITE-WHEAT BREAD RECIPE
Jul 29, 2014 This recipe has been adapted from the Gold Medal Classic White Bread Recipe on the Gold Medal Website. It is usually on the bag of white bleached flour. It took me nearly six months of weekly test batches to get it to …
From untrainedhousewife.com


GOLD MEDAL CLASSIC FRENCH BREAD RECIPES
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 …
From tfrecipes.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #preparation     #healthy     #breads     #dietary     #yeast     #4-hours-or-less     #from-scratch

Related Search