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Gold Medal White Bread
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5 from 3 votes

Gold Medal White Bread

Gold Medal White Bread
Prep Time2 hrs
Cook Time30 mins
Total Time2 hrs 30 mins
Course: Breakfast
Cuisine: American
Servings: 12
Author: Cookie Madness

Ingredients

  • 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

Instructions

  • 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.