Gold Medal White Bread
Gold Medal White Bread
Servings 12
Ingredients
- 3 to 3 1/2 cups Gold Medal bread flour (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
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 (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 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. 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.
