Nothing beats the traditional goodness of homemade baked bread. Served with butter and jam, as the basis for a ham sandwich or just eaten plain, this back-to-basics bread recipe has a soft, airy inside and a beautifully golden-brown crust.
Provided by: SmallRecipe.com
Total time: 3 hours 25 minutes
Prep time: 35 minutes
Yield: 32
Ingredients:
| 6 to 7 cups Gold Medal™ All-Purpose Flour |
| 3 tablespoons sugar |
| 1 tablespoon salt |
| 2 tablespoons shortening |
| 2 packages regular or quick active dry yeast (4 1/2 teaspoons) |
| 2 1/4 cups very warm water (120° to 130°F) |
| 2 tablespoons butter or margarine, melted, if desired |
Steps:
- In large bowl, stir 3 1/2 cups of the flour, the sugar, salt, shortening and yeast until well mixed. 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.
- Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 40 to 60 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
- Grease bottoms and sides of two 8×4-inch or 9×5-inch loaf pans with shortening or spray with cooking spray.
- Gently push fist into dough to deflate. Divide dough in half. Flatten each half with hands or rolling pin into 18×9-inch rectangle on lightly floured surface. Roll dough up tightly, beginning at 9-inch side. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover loosely with plastic wrap and let rise in warm place 35 to 50 minutes or until dough has doubled in size.
- Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 425°F.
- Bake 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.
Nutrition Facts:
Calories 100 , Carbohydrate 21 g, Cholesterol 0 mg, Fat 0 , Fiber 0 g, Protein 3 g, Saturated Fat 0 g, ServingSize 1 Slice, Sodium 220 mg, Sugar 1 g, TransFat 0 g
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Provided by: SmallRecipe.com
Ingredients:
| 2 packages active dry yeast |
| 3/4 cup warm water (105 to 115F) |
| 2 2/3 cups warm water |
| 1/4 cup sugar |
| 1 tablespoon salt |
| 3 tablespoons shortening |
| 9 to 10 cups all-purpose flour* |
| Soft butter or margarine |
Steps:
- Dissolve yeast in 3/4 cup warm water.
- Stir in 2 2/3 cups warm water, the sugar, salt, shortening and 5 cups of the flour.
- Beat until smooth.
- Mix in enough remaining flour to make dough easy to handle.
- Turn dough onto lightly floured board; knead until smooth and elastic, about 10 minutes.
- Place in greased bowl; turn greased side up.
- Cover; let rise in warm place until double, about I hour. (Dough is ready if impression remains.)
- Punch down dough; divide in half.
- Roll each half into rectangle, l8x9 inches.
- Roll up, beginning at short side.
- With side of hand, press each end to seal.
- Fold ends under loaf. place seam side down in greased loaf pan,9x5x3 inches.
- Brush loaves lightly with butter.
- Let rise until double, about I hour.
- Heat oven to 425″.
- Place loaves on low rack so that tops of pans are in center of oven. Pans should not touch each other or sides of oven.
- Bake 30 to 35 minutes or until deep golden brown and loaves sound hollow when tapped.
- Remove from pans.
- Brush loaves with soft butter., cool on wire rack.