Go back to traditional with the goodness of the best homemade bread.
Provided by: General Mills
Total time: 205 minutes
Prep time: 35 minutes
Yield: 32
Ingredients:
| 6 to 7 cups Gold Medal™ all-purpose flour* or Better for Bread® bread 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:
- Preparation
Nutrition Facts:
ServingSize 1 Slice
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: Betty Crocker Kitchens
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
Depend on a tested and trusted recipe when you need a classic bread for dinner.
Provided by: General Mills
Total time: 135 minutes
Prep time: 30 minutes
Yield: 15
Ingredients:
| 3 1/2 to 3 3/4 cups Gold Medal™ all-purpose flour or Better for Bread® bread flour |
| 1/4 cup sugar |
| 1/4 cup butter or margarine, room temperature |
| 1 teaspoon salt |
| 1 package regular or fast-acting dry yeast (2 1/4 teaspoons) |
| 1/2 cup water |
| 1/2 cup milk |
| 1 large egg |
| Cooking spray to grease bowl and pan |
| 1 tablespoon butter or margarine, melted |
| Additional butter or margarine, room temperature, if desired |
Steps:
- Preparation
- Kitchen Tips
Nutrition Facts:
ServingSize 1 Roll
This has been a no-fail recipe, for me. Beautiful TALL loaves (they may not fit in the toaster very well). Once you’re comfortable with bread-making, feel free to sub part of the flour with whole wheat flour, honey instead of the sugar, some cracked grains, etc. Note that rise *times* ar
e an estimate, as here in South Dakota, winter rises always take longer!
Total time: 3 hours 30 minutes
Prep time: 3 hours
Cook time: 30 minutes
Yield: 2 loaves
Ingredients:
| 6 -7 cups bread flour |
| 3 tablespoons sugar (or honey) |
| 1 tablespoon salt |
| 2 tablespoons butter |
| 4 1/2 teaspoons active dry yeast (2 envelopes) |
| 2 1/4 cups warm water (120 – 130 degrees F) |
| 2 tablespoons butter |
Steps:
- (Note: I proof my yeast by mixing 1 cup of the water [tepid only, ~ 80 degrees F], the sugar or honey, and the yeast in a bowl & setting aside to proof while getting the flour, etc., measured out.).
- In a large bowl, stir 3 1/2 C flour, salt, and butter until well mixed. Add warm water (and proofed yeast). Beat on low speed 1 minute, scraping bowl frequently. (may switch to dough hook about this time, OR just use the dough hook from the beginning.) Beat on medium speed 1 minute, scraping bowl frequently. Stir in remaining flour, 1 C at a time, to make dough easy to handle.
- Knead 10 minutes with dough hook on mixer or by turning out on lightly floured surface & kneading by hand. Dough should be smooth & springy. Grease a large bowl, place dough in & turn so all sides are greased. Cover, loosely, with a damp towel and let rise in warm place until doubled in size.
- Grease bottoms & sides of two loaf pans.
- When dough has doubled in size, gently push fist in to deflate. Divide dough in half. On a lightly floured surface, flatten each half, with hands or rolling pin, into a 9 x 18 inch rectangle. Roll dough tightly, beginning at 9 inch side. Pinch edge of roll to seal, and then ends to seal. Cover loosely and let rise in a warm place 35 – 50 minutes, or until dough has doubled in size.
- Place oven racks in low position so tops of pans will be in the center of the oven. Heat oven to 425 degrees F.
- Bake 25 – 30 minutes. (Bread is done at 200* F. I check with a probe thermometer).
- Remove from pans to wire rack & brush tops with the last 2 T of butter.
- Cool before slicing.
Nutrition Facts:
Calories 1671, Fat 27.4, Saturated Fat 15.3, Cholesterol 61.1, Sodium 3711.3, Carbohydrate 308.8, Fiber 12.6, Sugar 19.9, Protein 42.6
From Gold Medal No 34 Bread Machine Recipes cookbook, p. 6. Recipes is for a 1 1/2 pound, 12-slice loaf.
Provided by: Ursa2282
Total time: 3 hours
Prep time: 5 minutes
Cook time: 2 hours 55 minutes
Yield: 12
Ingredients:
| 1 cup water |
| 2 tablespoons water |
| 2 tablespoons butter or margarine softened |
| 3 cups bread flour |
| 3 tablespoons dry milk |
| 2 tablespoons sugar |
| 1 1/2 teaspoons salt |
| 2 teaspoons bread machine yeast |
| 1 1/2 cups water |
| 2 tablespoons butter or margarine softened |
| 4 cups bread flour |
| 3 tablespoons dry milk |
| 2 tablespoons sugar |
| 2 teaspoons salt |
| 1 1/2 teaspoons bread machine yeast |
Steps:
- MAKE 1 1/2-pound recipe with bread machines that use 3 cups flour, or make 2-pound recipe with bread machines that use 4 cups flour. MEASURE carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. **AT THIS POINT, CHOOSE OPTION A OR OPTION B** OPTION A: IF BAKING IN BREAD MACHINE, SELECT Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan; cool on wire rack. OPTION B: IF PROOFING ONLY IN BREAD MACHINE, SELECT Dough/Pasta cycle At the end of the Dough/Pasta cycle, turn the dough out onto a floured board, knead lightly, form a ball, and let rest for about 10 minutes. Punch down, shape into a single loaf, and place in a prepared (oiled or sprayed) 9″ x 5″ bread pan. Cover with a cloth and let rise until about 1 inch over the top of the pan, for about 1 hour. *I usually put a pan of hot water under a raised baking rack, put the loaf on the rack, and create a tent with the cloth. Preheat oven to 350°F. Bake loaf, uncovered, for 30 to 35 minutes, or until the loaf is a warm golden brown. Cool completely before slicing. Depending on the thickness of the slice, makes about 12 to 16 slices. Note: Slightly less yeast is needed in the 2-pound recipe than is needed in the 1 1/2-pound recipe.
Nutrition Facts:
Calories 493 calories, Fat 5.9526061063098 g, Carbohydrate 91.2641268894476 g, Cholesterol 10.9177083333333 mg, Fiber 3.19030248606074 g, Protein 16.5214071273308 g, Saturated Fat 2.75403826401983 g, ServingSize 1 1 Serving (187g), Sodium 1215.15826590912 mg, Sugar 88.0738244033868 g, TransFat 0.959326857933516 g
How do you make soft bread dough with a mixer?
Add warm water and oil. 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, 1/2 cup at a time, to make dough easy to handle (dough will be soft).
How do you make a hollow loaf of bread?
In small bowl, mix egg white and 1 tablespoon cold water; brush over loaves. Sprinkle with poppy or sesame seed. Bake 25 to 30 minutes or until loaves are golden brown and sound hollow when tapped. Remove from cookie sheet to wire rack; cool.
How to cook bread dough in the oven?
Brush loaves with cold water. Let rise uncovered in warm place about 1 hour or until dough has doubled in size. Heat oven to 375°F. In small bowl, mix egg white and 1 tablespoon cold water; brush over loaves.
How long do you beat bread dough on each side?
In a large bowl, stir 3 1/2 C flour, salt, and butter until well mixed. Add warm water (and proofed yeast). Beat on low speed 1 minute, scraping bowl frequently. (may swit
ch to dough hook about this time, OR just use the dough hook from the beginning.) Beat on medium speed 1 minute, scraping bowl frequently.