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Gold Medal™ Classic White Bread
Gold Medal™ Classic White Bread
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Prep Time:
35 minutes
Total Time:
3 hours 25 minutes
Classic homemade baked bread with a soft, airy inside and a golden-brown crust, perfect for any occasion.
Ingredients:
  • 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
Instructions:
  • Combine 3 1/2 cups of flour, sugar, salt, shortening, and yeast in a large bowl until well mixed. Pour in warm water and beat with an electric mixer on low speed for 1 minute, scraping the bowl regularly. Increase speed to medium and beat for another minute while scraping the bowl. Gradually add the remaining flour, 1 cup at a time, until the dough is easy to handle.
  • Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth and springy. Grease a large bowl with shortening and place the dough in the bowl, turning it to grease all sides. Loosely cover the bowl with plastic wrap and let the dough rise in a warm place for 40 to 60 minutes until doubled in size. The dough is ready when an indentation remains when touched.
  • Prepare two loaf pans by generously greasing them with shortening or non-stick cooking spray.
  • Press your fist gently into the dough to deflate it then divide it in half. Flatten each half into a 18x9-inch rectangle on a lightly floured surface. Roll up the dough tightly, starting from the 9-inch side, pressing with your thumbs to seal after each turn. Pinch the edge of the dough to seal the roll and seal each end. Tuck the ends under the loaf and place it seam side down in a pan. Lightly brush the loaves with butter, cover loosely with plastic wrap, and let rise in a warm place for 35 to 50 minutes until doubled in size.
  • Position the oven rack in the lower third of the oven. Preheat the oven to 425°F.
  • Bake for 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped. Transfer to wire rack, brush with butter, and let cool.

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