Description

Details
Gold Medal Unbleached Bread Flour is unbleached and formulated from higher-protein wheat to produce exceptional bread results every time. Protein produces gluten, which gives the desired volume or chewiness required in recipes like bread and pizza crust. Gold Medal Unbleached Bread Flour absorbs greater quantities of water and has a more elastic dough-handling quality than all-purpose flour. It also produces better volume and crumb structure in bread, creating quality baked goods with sustained consistency. This multipurpose flour is sure to help you create high-quality baked goods for all occasions.

Gold Medal has 135 years of baking success. We mill the flour that people rely on to make everything from family favorites to new and inspired creations. We put our best into everything we do — so you can too.

• UNBLEACHED FLOUR: For any recipe that simply calls for “flour”

• BAKING INGREDIENT: Especially ideal for baking cookies or cakes

• MULTI-USE: Strong enough to take high-rising yeast breads to new heights and mellow enough for a fluffy, delicious cake

• FOR YOUR PANTRY: Stock your pantry with Gold Medal Flour for all your last-minute baking needs

• PREMIUM QUALITY: Over 135 years of baking success

• BOX TOPS FOR EDUCATION PARTICIPATING PRODUCT: Give back to schools with Gold Medal; Download the Box Tops App to learn more & start earning cash for your school or a school in need

Ingredients
Wheat Flour, Niacin (a B Vitamin), Iron, Thiamin Mononitrate (vitamin B1), Riboflavin (vitamin B2), Enzymes, Folic Acid (a B Vitamin).

Directions
Cook before sneaking a taste. Measure It: Spoon flour into a dry measuring cup and level off with a knife. No sifting necessary. Substitute It: When recipes call for all – purpose or whole wheat flour, you can substitute cup for cup with bread flour for chewier results. It works well for quick breads and cookies. For cakes and pastries it doesn’t work well.

Safe Handling Instructions: To prevent illness from naturally occurring bacteria in wheat flour, do not eat or play with raw dough. Wash hands and surfaces after handling.

Prep Time: 35 minutes. Starts to Finish: 3 hours 25 minutes. 6 – 7 cups Gold Medal bread flour: 3 tablespoons sugar, 1 tablespoon salt, 2 tablespoons shortening, 2 packages regular or quick active dry yeast (4 1/2 teaspoons), 2 1/4 cups very warm water (120 degrees to 130 degrees F) 2 tablespoons butter or, margarine, melted, if desired. 1. In large bowl, stir 3 1/2 cups of the flour, the sugar, salt, shortening and yeast until well mixed. 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. Place dough on lightly floured surface, knead about 10 minutes or until dough is smooth and springy, grease large bowl with shortening, place dough in bowl, turning dough to grease all sides, cover bowl loosely with plastic wrap and let rise in warm place 40 to 60 minutes or until dough has doubled in size, dough is ready if indentation remains when touched. 3. Grease bottoms and sides of two 8×4-inch or 9×5-inch loaf pans with shortening or spray with cooking spray. 4. Gently push fist into dough to deflate, divide dough in half, flatten each half with hands or rolling pin into 18×9-inch rectangle on lightly floured surface, roll dough up tightly, beginning at 9-inch side, press with thumbs to seal after each turn, pinch edge of dough into roll to seal, folic ends under loaf, place seam side down in pan, brush loaves lightly with butter, cover loosely with plastic wrap and let rise in warm place 35 to 50 minutes or until dough has doubled in size. 5. Move oven rack to low position so that tops of pans will be in center of oven, heat oven to 425 degrees F. 6. Bake 25 to 30 minutes or until loaves are deep golden brown, remove pans to wire rack, brush loaves with butter; cool, now the thump test, thump the loaf, sound hollow? That’s the sound of success. 2 loaves (16 slices each).

Store it: Thousands of years ago, flour was stored in cool, dry caves, but any airtight container or tightly-sealable freezer bag in your kitchen (or fridge or freezer for long-term storage) will do just fine. Just bring to room temperature before using.

Warnings
To prevent illness from naturally occurring bacteria in wheat flour, do not eat or play with raw dough. Wash hands and surfaces after handling.