GOLD MEDAL™ CLASSIC WHITE BREAD
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
Categories Side Dish
Time 3h25m
Yield 32
Number Of Ingredients 7
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 8x4-inch or 9x5-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 18x9-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, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 220 mg, Sugar 1 g, TransFat 0 g
GOLD MEDAL™ CLASSIC FRENCH BREAD - GOLD MEDAL FLOUR
Here's the best for tested and trusted French bread you can make easily at home.
Provided by General Mills
Time 3h30m
Yield 24
Number Of Ingredients 10
Steps:
- In large bowl, mix 2 cups of the flour, the sugar, salt and yeast. 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).
- On lightly floured surface, knead dough about 5 minutes or until smooth and elastic. Grease large bowl with shortening or spray with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover and let rise in warm place 1 hour 30 minutes to 2 hours or until dough has doubled in size. (Rising time is longer than times for traditional breads, which gives the typical French bread texture.) Dough is ready if indentation remains when touched.
- Grease large cookie sheet with shortening or spray with cooking spray; sprinkle with cornmeal. Gently push fist into dough to deflate; divide in half. On lightly floured surface, roll each half into 15 x 8-inch rectangle. Roll dough up tightly, beginning at 15-inch side, to form a loaf. Pinch edge of dough into roll to seal. Roll gently back and forth to taper ends. Place both loaves on cookie sheet.
- Cut 1/4-inch-deep slashes across tops of loaves at 2-inch intervals with sharp knife. 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. 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.
- If you prefer a more crunchy crust to this delightful bread, spray the loaves with water right before baking and add a pan of water to the oven.
- Crusty Hard Rolls: Grease large cookie sheet with shortening or spray with cooking spray; sprinkle with cornmeal. After deflating dough, divide into 12 equal parts. Shape each part into a ball; place on cookie sheet. Brush rolls with cold water. Let rise uncovered about 1 hour or until dough has doubled in size. Heat oven to 425°F. In small bowl, mix egg white and 1 tablespoon cold water; brush over rolls. Sprinkle with poppy or sesame seed. Bake 15 to 20 minutes or until brown. 12 rolls.
Nutrition Facts : ServingSize 1 Slice
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