Blue Ribbon White Bread

Blue Ribbon White Bread

93
ONESMALLANGEL 3

"This is a county fair 'blue ribbon' winning loaf that is very tender and creamy."

Ingredients

2 h 40 m {{adjustedServings}} servings 184 cals
Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 184 kcal
  • 9%
  • Fat:
  • 4.9 g
  • 7%
  • Carbs:
  • 29.6g
  • 10%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 218 mg
  • 9%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. In a small bowl, dissolve yeast and sugar in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, combine the yeast mixture with the evaporated milk, 1/4 cup water, shortening, honey, salt and 2 cups flour. Stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  3. Punch dough down and divide in half. Roll out each half and roll into loaf shapes, sealing seams by pinching. Place in buttered 9x5 inch bread pans. Butter the tops of each loaf with melted butter; cover loosely with plastic wrap. Let rise in warm area until doubled, about 30 minutes.
  4. Place a small pan of hot water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
  5. Uncover loaves and bake until tops are golden brown, about 25 to 35 minutes. Brush butter onto crusts while warm. Slice when cool.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

93
  1. 115 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I, too, double the yeast and use melted butter instead of shortening. I have found that using butter not only improves the flavor, but it also eliminates the need to butter the crusts altogether...

Ever since I decided to make my own bread by hand instead of buying the mediocre loaves at the grocery store, I've been in search of the perfect white bread recipe. Well, I found it a month or t...

Love it, love it, love it!!!!! I am a novice (with a capital N) baker, but I have made this several times and it always turns out great. As Kristin has said, it's creamy and rich. Actually,...