Goldmedalclassicwhitebread Recipes

GOLD MEDAL™ CLASSIC WHITE BREAD

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.

GOLD MEDAL CLASSIC WHITE BREAD

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

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.

HOMEMADE WHITE BREAD RECIPE USING A KITCHENAID MIXER RECIPE

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!

CLASSIC WHITE BREAD

Steps:

• Sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes. Transfer to the bowl of a mixer fitted with the paddle or dough-hook attachment. Add butter and remaining 1 3/4 cups water and 3 tablespoons honey. Whisk flour with salt; add 3 cups to yeast. Mix on low speed until smooth. Add remaining 4 cups flour, 1 cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.
• Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
• Let dough stand in a warm place until it doubles in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough; divide in half.
• Shape 1 dough half into an 8 1/2-inch-long rectangle (about 1/2 inch thick). Fold long sides of dough in to middle, overlapping slightly. Press seam to seal. Transfer dough, seam side down, to pan. Repeat with remaining dough. Brush each loaf with butter, or dust with flour for a rustic look. Preheat oven to 450 degrees. Drape loaves with plastic. Let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour. Reduce oven temperature to 400 degrees. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.