BLUE RIBBON WHITE BREAD
This is a county fair 'blue ribbon' winning loaf that is very tender and creamy.
Provided by Kristin Eichers
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h40m
Yield 24
Number Of Ingredients 10
Steps:
- In a small bowl, dissolve yeast and sugar in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
- 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.
- 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.
- Place a small pan of hot water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
- Uncover loaves and bake until tops are golden brown, about 25 to 35 minutes. Brush butter onto crusts while warm. Slice when cool.
Nutrition Facts : Calories 60.7 calories, Carbohydrate 4.8 g, Cholesterol 7.1 mg, Fat 4.3 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 217.6 mg, Sugar 4.7 g
BLUE RIBBON WHITE BREAD
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.
Provided by Taste of Home
Time 55m
Yield 2 loaves.
Number Of Ingredients 8
Steps:
- 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. , 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 8x4-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , 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 : Calories 113 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 168mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
BLUE RIBBON WINNING WHOLE BARLEY SANDWICH BREAD (WITH VIDEO!)
I worked on this recipe for years- I wanted a good tasting sandwich bread with the nutrition of barley, one that would be very moist and keep well. I must have done it because so many people have told me that this is the best bread that they have ever eaten! And to top that, I won a blue ribbin and best of division award at the fair this year (2010). I admit that it is a little more work with the extra step of cooking the barley, but if you do as I do and do it in 3 steps when you have time- it fits into anyones schedule! Another bonus is that the dough makes killer hamburger buns as well as dinner rolls. My husband loves it when I make individual sized loafs so he can have a whole loaf to himself!!!! (For a video series on how to make this bread, go to you tube, Baking Whole Barley Bread video: http://www.youtube.com/user/Sweetgraces#p/u/0/YLmJFXIA1pQ Thanks!)
Provided by That Napa Chicken R
Categories Yeast Breads
Time 1h40m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- Combine the whole barley and the water in a medium saucepan. Simmer on medium heat for about 50 minutes until the barley is very soft- like mushy oatmeal. Pre-cooked barley can be stored in the refrigerator until you are ready to bake your bread.
- Hint: Make at least one batch of the bread mix- I make up about 4 of these and store them in plastic containers. They will keep fresh for about a month and make bread baking go much faster.
- To make the bread mix, measure out the dry ingredients above and set aside for bread making day.
- Making the Bread Dough:.
- Combine the bread mix, the cooked barley, the water, oil, molasses and vinegar into the mixing bowl of your stand mixer (or regular mixing bowl if you are going to knead it by hand).
- Mix together with a spoon to get it blended.
- Now put the bowl on the mixer stand with the dough hook in place.
- Knead by machine for about 12 minutes on medium, adding additional flour a little at a time until the dough sticks to itself and not the mixing bowl.
- Spray a large mixing bowl or plastic container with cooking spray, add the dough (give the dough one more spray and then cover.
- Let the dough rest on the counter for about 2 hours, then either refrigerate for later use or form into loafs, rolls or killer hamburger buns!
- To form two loafs, flour your work surface and remove the dough from the raising container.
- Cut the dough in half. Working with one half at a time, shape into a log- rolling the dough back and forth to smooth the edges as much as possible. Place each dough half into a loaf pan, press it down and let it sit until doubled.
- Heat your oven to 450 degrees. Place the bread into the oven and turn the heat down to 400 degrees. Bake for 40-50 minutes.
- I like to use an instant read thermometer- when the bread is between 195-200 degrees I know that it is time to take the bread out of the oven.
- Let the bread cool and then devour!
- *Note:.
- I have been working on this recipe to increase its available nutrition profile. The modifications are as follows:.
- 1. For the whole wheat flour, use sprouted, dried and ground whole wheat.
- 2. Make the barley ahead and soak it for 12 hours before cooking in 1 teaspoon apple cider vinegar.
- 3. Soak the sesame seeds (they add a wonderful flavor and texture) for 12 hours prior to making the bread- add 1 teaspoon of apple cider vinegar to the soaking water.
- 4. I have deleted the wheat bran as there was no useful purpose for it and there was no practical way to remove the phytic acid.
- 5. Add 1/2 cup sourdough starter to the dough to increase the acidity and give more rise to the dough.
- Planned future modifications:.
- 1. Increase the amount of sourdough starter.
- 2. Decrease the amount of bread flour.
- 3. Decrease the amount of wheat gluten.
- Good luck and email me with suggestions!
BLUE RIBBON WHITE BREAD
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.
Provided by Allrecipes Member
Time 55m
Yield 32
Number Of Ingredients 8
Steps:
- 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. x 2-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 350 degrees F for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 107.2 calories, Carbohydrate 19.9 g, Cholesterol 0.4 mg, Fat 1.5 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 0.3 g, Sodium 134.4 mg, Sugar 2 g
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