Blue Ribbon White Bread

Description

This is a county fair ‘blue ribbon’ winning loaf that is very tender and creamy.

Ingredients

• 1 (.25 ounce) package active dry yeast
• 1 teaspoon sugar
• ½ cup warm water (110 degrees F/45 degrees C)
• 1 (12 fluid ounce) can evaporated milk
• ¼ cup warm water
• ¼ cup shortening, melted
• ¼ cup honey
• 2 teaspoons salt
• 6 cups bread flour
• 2 tablespoons butter, melted

Instructions

1. In a small bowl
2. dissolve yeast and sugar in 1/2 cup warm water. Let stand until creamy
3. about 10 minutes.
4. In a large bowl
5. combine the yeast mixture with the evaporated milk
6. 1/4 cup water
7. shortening
8. honey
9. salt and 2 cups flour. Stir well to combine. Stir in the remaining flour
10. 1/2 cup at a time
11. beating well after each addition. When the dough has pulled together
12. turn it out onto a lightly floured surface and knead until smooth and elastic
13. about 8 minutes. Lightly oil a large bowl
14. 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
15. about 1 hour.
16. Punch dough down and divide in half. Roll out each half and roll into loaf shapes
17. sealing seams by pinching. Place in buttered 9×5 inch bread pans. Butter the tops of each loaf with melted butter; cover loosely with plastic wrap. Let rise in warm area until doubled
18. about 30 minutes.
19. Place a small pan of hot water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
20. Uncover loaves and bake until tops are golden brown
21. about 25 to 35 minutes. Brush butter onto crusts while warm. Slice when cool.

Prep Time: 20 mins

Cook Time: 35 mins

Total Time: 2 hrs 40 mins

Servings: 24