Signature Dish of Barb Schaller (Melba's Jammin')

Sweepstakes White Bread

(Half recipe - 2 large loaves)

Serving Size: 24
Preparation Time: 4:30
Categories: Yeast Breads

1 pkg active dry yeast (2-1/2 teaspoons) (1/4 oz)
1/4 cup warm water (110°F/45°C)
1/2 tsp sugar
1 cup milk, scalded
3 Tbsp shortening scant
3 Tbsp sugar scant
1 Tbsp salt
3/4 cup cold water
2 1/2 cups all-purpose flour (2 1/2 to 2 3/4 cup)
2 1/2 cups bread flour (2 1/2 to 2 3/4 cup)

In a small bowl, dissolve yeast in warm water with 1/2 teaspoon sugar. In a large bowl, combine scalded milk, sugar, shortening, and salt. Add cold water to cool mixture to lukewarm. Stir in dissolved yeast, 2 cups all purpose flour and 2 cups bread flour. Beat well until smooth. By hand, stir in enough additional flour to make a stiff dough. Turn out dough onto a floured surface, knead minimum of 10 minutes or until dough is smooth and elastic. Wash and grease a large bowl. Place dough in bowl. Cover with plastic film; let rise in a warm place 60-75 minutes or until doubled in size. Punch down dough. Cover, let rise 30 minutes. Punch down dough. Divide dough in 2 pieces; shape in oblongs. Cover with an inverted bowl and let rest 15 minutes. Grease 2 (8-1/2²x4-1/2²) loaf pans. Shape dough pieces in loaves. Place in greased pans and lightly grease tops of loaves. Cover and let rise until loaves are light and almost as high as you want them when baked, about 45 to 60 minutes. Preheat oven to 400°F (205°C). Bake in preheated oven 45 minutes or until loaves sound hollow when lightly tapped. Remove from pans. Immediately butter tops of warm loaves. Makes 2 loaves.

Americašs Best State Fair Recipes

Source: Page 82, America's Best State Fair Recipes, Catherine Hanley, HP Books, 1987.

Notes: second place winner in 1990, 1993, and 1995 Minnesota State Fair. Finally won the Blue Ribbon in 2000! I do it all in the Kitchen-Aid mixer. I think I bake it for about 30 minutes at 375°.

Per serving (excluding unknown items): 126 Calories; 2g Fat (17% calories from fat); 3g Protein; 22g Carbohydrate; 1mg Cholesterol; 272mg Sodium Food Exchanges: 1 1/2 Starch/Bread; 1/2 Fat

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