Gold Medal® Classic White Bread
This Classic White Bread recipe results in perfect loaves. They turn out even in shape, and the texture is wonderful. It is easy to slice because of the good crust and fine texture, and has no holes or undone spots in the center. I do use the rapid-rise yeast, and watch the rising carefully, as the quick yeast gets the rise done in less time. For ease, I knead the dough in the stand mixer.