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Blue-Ribbon White Bread

Total Time

Prep: 15 min. + rising Bake: 40 min.

Makes

2 loaves

This recipe took first-place honors seven consecutive years at our local fair. My relatives rave about this bread and its pleasant, subtle ginger flavor. —Pam Goodlet, Washington Island, Wisconsin

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

  1. In a large 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.
  2. Turn dough onto a floured surface; knead until smooth and elastic, 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.
  3. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in 2 greased 8x4-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
  4. Bake at 350° for 40-45 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool.

Nutrition Facts

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

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