Blue Ribbon White Bread

Recipe View 10 mins Activate the Yeast: In a small bowl, dissolve the yeast and sugar in 1/2 cup warm water. Let stand until foamy and creamy, about 10 minutes.

Recipe View 5 mins Combine Wet and Dry Ingredients: In a large bowl, whisk together the yeast mixture, evaporated milk, 1/4 cup water, melted shortening, honey, salt, and 2 cups of bread flour. Stir well to combine.

Recipe View 5 mins Incorporate Remaining Flour: Gradually add the remaining flour, 1/2 cup at a time, mixing thoroughly after each addition until a shaggy dough forms.

Recipe View 10 mins Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. The dough should be tacky but not sticky.

Recipe View 1 hrs 30 mins First Rise: Lightly oil a large bowl. Place the dough in the bowl, turning to coat. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in size, approximately 1-1.5 hours.

Recipe View 10 mins Shape the Loaves: Punch down the risen dough and divide it in half. Roll out each half into a rectangle and then tightly roll it up into a loaf shape, pinching the seam to seal. Place each loaf in a buttered 9x5 inch bread pan.

Recipe View 45 mins Second Rise: Brush the tops of each loaf with melted butter. Cover loosely with plastic wrap and let rise in a warm place until doubled in size, about 30-45 minutes.

Recipe View 5 mins Bake the Bread: Place a small pan of hot water on the bottom shelf of the oven to create steam. Preheat the oven to 375 degrees F (190 degrees C).

Recipe View 30 mins Bake to Golden Perfection: Uncover the loaves and bake for 25-35 minutes, or until the tops are golden brown and the internal temperature reaches 200-210 degrees F (93-99 degrees C).

Recipe View 5 mins Finish and Cool: Immediately brush the crusts with melted butter while warm. Let the bread cool completely in the pans before slicing and serving.