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Traditional White Bread

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  • Prep 35 min
  • Total 2 hr 55 min
  • Servings 32
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Here's a time-saver! You can omit the first rising time by using quick active dry yeast.
Updated Aug 7, 2006
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  • 6 cups Gold Medal™ all-purpose flour or Harvest King® or Better for Bread® bread flour
  • 3 tablespoons sugar
  • 1 tablespoon salt
  • 2 tablespoons shortening
  • 2 packages regular or quick active dry yeast
  • 2 1/4 cups very warm water (120°F to 130°F)
  • Butter or margarine, melted
Make With
Gold Medal Flour


  • 1
    Mix 3 1/2 cups of the flour, the sugar, salt, shortening and yeast in large bowl. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
  • 2
    Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 40 to 60 minutes or until double. Dough is ready if indentation remains when touched.
  • 3
    Grease bottoms and sides of 2 loaf pans, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches.
  • 4
    Punch down dough and divide in half. Flatten each half with hands or rolling pin into rectangle, 18x9 inches, on lightly floured surface. Roll dough up tightly, beginning at 9-inch side, to form a loaf. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover and let rise in warm place 35 to 50 minutes or until double.
  • 5
    Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 425°F.
  • 6
    Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with butter; cool.

Tips from the Betty Crocker Kitchens

  • tip 1
    Quick active dry yeast, also known as instant yeast, is dried at a much lower temperature than active dry yeast, producing more live cells. A more powerful yeast, it doesn’t need to be dissolved in water before being used.
  • tip 2
    To keep homemade breads fresh, wrap or bag tightly and store in a cool, dry place. Freeze completely cooled bread for up to 3 months in a tightly sealed freezer storage bag.
  • tip 3
    Rise to the occasion! If using self-rising flour, there is no need to add salt.


100 Calories, 2 g Total Fat, 3 g Protein, 19 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Slice
Calories from Fat
Total Fat
2 g
Saturated Fat
1 g
230 mg
30 mg
Total Carbohydrate
19 g
Dietary Fiber
1 g
3 g
% Daily Value*:
Vitamin A
Vitamin C
1 Starch; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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