KellyKJV wanted a fool proof bread recipe. So I am going to post
the one have been using for the past month with great success. I
have even substituted whole wheat flour without making any other
adjustments and it has come a little denser, but still great.
This recipe is from Best of Country Breads put out by Reiman Publications.
BLUE RIBBON WHITE BREAD
by Pam Goodlet
She says "This recipe took
first-place honors 7 consecutive years at the local fair. My
relatives rave about this bread and its pleasant subtle ginger flavor."
1 package (1/4 oz) active dry yeast
2-1/2 cups warm water (110 degrees to 115 degrees)
1 cup instant nonfat dry milk powder
3 TBSP shortening
2 TBSP sugar
2 tsp salt
1/4 tsp ground ginger
6-7 cups all-purpose flour
In a mixing bowl, dissolve yeast in warm water. Add the milk
powder, shortening, sugar, salt, ginger and 3 1/2 cups flour.
Beat until smooth. Stir in enough remaining flour to form a soft
dough. Turn onto a floured surface; knead until smooth and
elastic, about 6-8 minutes. Place in a greased bowl, turning once
to grease top. Cover and let rise in a warm place until doubled,
about 1 hour. Punch dough down. Turn on a lightly floured
surface; divide in half. Shape into loaves. Place in two
greased 8" x 4" x 2" loaf pans. Cover and rise until doubled,
about40- 45 minutes or until golden brown. Remove from pans to
wire racks to cool. Yield: 2 loaves
|
