The Gold Medal White Bread recipe is one of the easiest and most reliable sandwich bread recipes I can think of. It makes a fluffy, very high rising loaf and is perfect for sandwiches of all types. I like this one because it’s pretty straightforward, doesn’t require any milk or starter (it’s actually vegan!), and has a nice look to it.
My version is a halved version of the one from the Gold Medal flour bag, The original recipe from Gold Medal is double this.
Gold Medal White Bread Tips
- Using bread flour gives you a tighter crumb, but you can also make this bread with all-purpose flour. I always weigh the flour. 3 cups weighs about 420 grams.
- Shortening is the best choice for greasing pans, as it doesn’t burn.
- Quick rising yeast does not need to be proofed. You can mix it directly with the dry ingredients.
- You can substitute honey for the sugar.
- Give the bread plenty of time to cool so it will be easy to slice. It’s even easier to slice when cold, so you may want to refrigerate it.
- If you don’t need the whole loaf at once you can cut it in half and freeze the rest.
If you would prefer a wheat bread recipe, here’s a link to one for Wheat and Flax Bread. It’s good too.
Gold Medal White Bread
- 3 to 3 1/2 cups Gold Medal bread flour (or any brand) (420 grams)
- 1 1/2 tablespoons sugar (20 grams)
- 1 1/2 teaspoons salt
- 1 tablespoon shortening (butter is fine too) (12 grams)
- 2 1/4 teaspoons quick rising yeast
- 1 cup plus 2 tablespoons very warm water 120° to 130°F
- Grease an 8 1/2 by 4 1/2 or a 9×5 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 (about 240 grams), 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.
- Cover bowl and let rise for 45 minutes or until about doubled in bullk.
- On a pastry mat or large clean surface (use extra flour if your dough is sticky), roll or just pat the dough into a rectangle that is 9×18. Starting with the 9 inch side, roll into a cylinder, pinching down dough as you roll.
- Squash the dough a bit into a 9 inch log and plop it into the pan. Cover with greasec plastic wrap and let rise for another hour or just until it is about 1 inch (in the middle) over the edge of the pan.
- Bake at 425 degrees F. for about 30 minutes. Alternatively, you can bake at 425 degrees f for the first 15 minutes, then lower the heat and bake at 375 for another 20 to 25. I like using the second method these days.
- Let cool, then carefully remove from pan and let cool completely before slicing.