Blue Ribbon White Bread

This is a county fair ‘blue ribbon’ winning loaf that is very tender and creamy.

Original recipe makes 2 – 9×5 inch loaves

Ingredients

1 (.25 ounce) package active dry yeast
1 teaspoon sugar
1/2 cup warm water (110 degrees F/45 degrees C)
1 (12 fluid ounce) can evaporated milk
1/4 cup warm water
1/4 cup shortening, melted
1/4 cup honey
2 teaspoons salt
6 cups bread flour
2 tablespoons butter, melted

PREP

20 mins
COOK

35 mins
READY IN

2 hrs 40 mins

Directions

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 9×5 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.