Traditional White Bread

Here's a time-saver! You can omit the first rising time by using quick active dry yeast.

Traditional White Bread

GoldMedalRecipe by GoldMedal

Rated 4.5 Stars
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(11)

12

35 minutes

2 hours 55 minutes

2 loaves (16 slices each)

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Nutrition Info

  • 1 Slice
  • 100
  • 2g
    (Saturated Fat 1g)
  • 0mg
  • 230mg
  • 19g
    (Dietary Fiber 1g)
  • 3g
  • Percent Daily Value*
  • 0%
  • 0%
  • 0%
  • 6%
  • Exchanges
  • 1/2
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Did You Know...

    Quick active dry yeast, also known as instant yeast, is dried at a much lower temperature than active dry yeast, producing more live cells. A more powerful yeast, it doesn’t need to be dissolved in water before being used.

  • Storage tip

    To keep homemade breads fresh, wrap or bag tightly and store in a cool, dry place. Freeze completely cooled bread for up to 3 months in a tightly sealed freezer storage bag.

  • Substitution

    Rise to the occasion! If using self-rising flour, there is no need to add salt.

Ingredients

  • 6  cups Gold Medal® all-purpose flour or Harvest King® or Better for Bread® bread flour
  • 3  tablespoons sugar
  • 1  tablespoon salt
  • 2  tablespoons shortening
  • 2  packages regular or quick active dry yeast
  • 2 1/4  cups very warm water (120°F to 130°F)
  • Butter or margarine, melted

Directions

  1. 1Mix 3 1/2 cups of the flour, the sugar, salt, shortening and yeast in large bowl. 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.
  2. 2Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 40 to 60 minutes or until double. Dough is ready if indentation remains when touched.
  3. 3Grease bottoms and sides of 2 loaf pans, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches.
  4. 4Punch down dough and divide in half. Flatten each half with hands or rolling pin into rectangle, 18x9 inches, on lightly floured surface. Roll dough up tightly, beginning at 9-inch side, to form a loaf. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover and let rise in warm place 35 to 50 minutes or until double.
  5. 5Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 425°F.
  6. 6Bake 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.

Categories: Course, Breads, Yeast Breads, Healthy

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TBSPAna
TBSPAna said:

Hi @MZPOTS! To make your own cake flour, use 3/4 cup (84 grams) sifted bleached all-purpose flour + 2 tablespoons (15 grams) cornstarch. This will equal 1 cup cake flour.

3/18/2013 9:36:24 PM
MZPOTS
MZPOTS said:

I love this recipe. Now...can anyone tell me how to make cake flour out of all-purpose flour?

3/18/2013 7:50:04 AM
Anonymous User
Anonymous said:

I love you all, I was having these questions in my head while I was thinking of making it, so all these are big helps (mainly just TBSPAna) xD

11/25/2012 8:27:50 AM
TBSPAna
TBSPAna said:

Hi there! You can substitute butter for shortening in equal amounts.

11/7/2012 2:14:24 PM
Anonymous User
Anonymous said:

what if i don't have shortening? can i substitute it with something else?

11/6/2012 3:17:15 PM
syberia1975
syberia1975 said:

Wow.... I have been looking for a bread my family would eat so I do not have to buy it from the store anymore..... all I can say is WINNER ding sing sing

9/3/2012 10:56:38 AM
TBSPAna
TBSPAna said:

A packet of yeast equals 2 1/4 tsps or 3/4 tablespoon.

8/2/2012 2:32:36 PM
Anonymous User
Anonymous said:

A que cantidad en cucharada equivale los 2 paquetes de levadura seca activa.

7/31/2012 11:19:43 AM
Anonymous User
Anonymous said:

I've used this recipe twice, and really like the results. Used left over whey from making ricotta cheese instead of water. Very easy recipe.

3/24/2012 12:14:49 PM
slackerinclass
slackerinclass said:

i went to pace and learned how to make it and they gave me a recipee and i lost it :L

4/13/2011 4:24:13 PM
forgetfulmare
forgetfulmare said:

It turned out beautifully! The crust is light and crispy and the flavor is wholesomely tasty. I'll make it again. So easy.

2/10/2011 3:55:42 PM
forgetfulmare
forgetfulmare said:

I'm making it now; am using distilled water because I don't want to kill the yeast. Heard it does make a difference. Doing it all by hand too, because I don't have a bread maker. Will let you know what happens.

2/10/2011 12:48:06 PM

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