Blue Ribbon White Bread Recipe

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Blue Ribbon White Bread
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Ingredients
7
Count
Nutrition
1790
Calories
Total time
280
Minutes
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Ingredients:

  • 1/4 oz dry yeast (1 small packet)
  • 1/4 cup water
  • 2 cups milk
  • 2 tbsp sugar
  • 2 tsp salt
  • 1 tbsp shortening
  • 6 -7 cups bread flour , sifted

Directions:

  1. Sprinkle dry yeast in warm (110 degrees) water.
  2. Scald milk (150 degrees) in sauce pan, then remove from heat.
  3. Add sugar, salt, and shortening to the milk.
  4. Cool to lukewarm.
  5. Add yeast/water mixture and 2 cups of sifted flour and beat with hand mixer on lowest speed.
  6. Stir in 2 to 3 more cups of flour. (I use my wooden spoon for this).
  7. When dough becomes too stiff to stir, turn out onto well floured surface.
  8. Knead until smooth and satiny, and blisters start to appear. (10 minutes). During this step, I keep the kneading surface well floured to prevent the dough from becoming sticky. Depending upon the temperature and humidity, more or less flour becomes incorporated into the dough. I have found that this is fine. The dough seems to know how much flour it needs. I am sure sometimes I add another full cup! Since this is all sifted flour, it is probably not as much as it seems. When the dough has enough flour, it stops taking it in , and becomes very smooth and elastic.
  9. Shape into a ball.
  10. Put into large greased bowl, turning over to coat entire surface.
  11. Cover with warm damp towel, then place another towel over that.
  12. Put in oven (not lit) with light on, or other warm, not drafty place.
  13. Let rise until doubled, about 1 1/2 hours.
  14. Punch down. (this step is a light kneed in the bowl).
  15. Let rise again until doubled. (about 45 minutes).
  16. Divide dough into 2 pieces and shape each into a ball placing on floured surface.
  17. Cover and let bread rest (proof) for 10 minutes.
  18. Grease 2 loaf pans (I use 8 1/2 x 4 1/2 x 2 1/2 glass pans).
  19. Flatten balls, one at a time, into long rectangles about 8x16 inches.
  20. Roll up lengthwise shaping into loaves to fit pan.
  21. Cover and let rise again until double. (about an hour).
  22. Bake in hot (400°F) oven for 35 - 40 minutes, covering with foil last 20 minutes, if tops get too brown.
  23. When bread is done, remove from pans at once, placing on a wire rack to cool, keeping away from drafts.
  24. For soft crust, brush tops with butter and cover with a damp cloth.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1789.87 Kcal (7494 kJ)
Calories from fat 140.3 Kcal
% Daily Value*
Total Fat 15.59g 24%
Cholesterol 4.9mg 2%
Sodium 2439.84mg 102%
Potassium 861.93mg 18%
Total Carbs 346.74g 116%
Sugars 20.09g 80%
Dietary Fiber 9.86g 39%
Protein 62.2g 124%
Iron 17.9mg 99%
Calcium 371.2mg 37%
Amount Per 100 g
Calories 240.63 Kcal (1007 kJ)
Calories from fat 18.86 Kcal
% Daily Value*
Total Fat 2.1g 24%
Cholesterol 0.66mg 2%
Sodium 328.02mg 102%
Potassium 115.88mg 18%
Total Carbs 46.62g 116%
Sugars 2.7g 80%
Dietary Fiber 1.33g 39%
Protein 8.36g 124%
Iron 2.4mg 99%
Calcium 49.9mg 37%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 36.3
    Points
  • 47
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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