I hadn’t planned on posting another basic white bread recipe so I kept it in my “drafts” folder for personal use. However, since I haven’t baked anything in over a month I figured I’d share the recipe to let you all know I’m still alive. Now I don’t have any interesting stories to tell other than that Fuzz is heading north for college and Todd and I are heading south to live live as empty nesters. Oh, and that I got a head start on the move and am living alone for a bit with no one to bake for. That should change soon, but for now, here’s a basic white bread recipe I was making over and over before I left. It’s actually a halved version of the one from the Gold Medal flour bag, and I can attest that it rises high, is soft, fluffy and meets all the basic requirements of a good American style white bread loaf. The original recipe from Gold Medal is double this.
Gold Medal White Bread
- 3 to 3 1/2 cups Gold Medal bread flour
- 1 1/2 tablespoons sugar
- 1 1/2 teaspoons salt
- 1 tablespoon shortening
- 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 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.
- 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 9x18. 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 grease plastic wrap and let rise for another hour.
- Bake at 425 degrees F. for about 30 minutes.
- Let cool, then carefully remove from pan and let cool completely before slicing.