Blue Ribbon White Bread Recipe

5 4 3
Publisher Photo

Blue Ribbon White Bread Recipe

Read Reviews
5 4 3
Publisher Photo
This recipe took first-place honors 7 consecutive years at our local fair. My relatives rave about this bread and its pleasant subtle ginger flavor.
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 40 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 40 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 2-1/2 cups warm water (110° to 115°)
  • 1 cup instant nonfat dry milk powder
  • 3 tablespoons shortening
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 1/4 teaspoon ground ginger
  • 6 to 7 cups all-purpose flour

Directions

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 onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves.
Originally published as Blue Ribbon White Bread in Best of Country Breads 2000, p46

Nutritional Facts

1 slice: 113 calories, 1g fat (0 saturated fat), 1mg cholesterol, 168mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 4g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 2-1/2 cups warm water (110° to 115°)
  • 1 cup instant nonfat dry milk powder
  • 3 tablespoons shortening
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 1/4 teaspoon ground ginger
  • 6 to 7 cups all-purpose flour
  1. 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 onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves.
Originally published as Blue Ribbon White Bread in Best of Country Breads 2000, p46

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Reviews forBlue Ribbon White Bread

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MY REVIEW
hanjoben User ID: 4202471 121024
Reviewed Jun. 22, 2013

"This is the best white bread recipe I have ever made and I have made alot! Sometimes I add 2 envelopes of onion soup mix. Makes wonderful, mild onion bread!"

MY REVIEW
cakegirl20 User ID: 2246099 73130
Reviewed Jan. 31, 2009

"Oh! This was the best basic bread I have ever had! I was so moist and delicious and made an excellent sandwich bread! it was very easy to make! I will most certainly be making this a lot to have on hand for lunches, etc. Thank you very much!

Blessings!"

MY REVIEW
cakegirl20 User ID: 2246099 32039
Reviewed Jan. 31, 2009

"Oh! This was the best basic bread I have ever had! I was so moist and delicious and made an excellent sandwich bread! it was very easy to make! I will most certainly be making this a lot to have on hand for lunches, etc. Thank you very much!

Blessings!
Rachel"

MY REVIEW
psmith User ID: 126579 87457
Reviewed Sep. 8, 2008

"does this work well using a bosch mixer"

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