Country’s White Bread
Country’s White Bread
This classic white bread recipe makes two soft, fluffy loaves with a perfectly golden crust. Whether you’re making sandwiches, toast, or simply enjoying a warm slice with butter, this reliable recipe delivers every time. Homemade bread may seem intimidating, but this one makes it easy—and totally worth the effort.
🍞 Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 5 ½ to 6 cups |
| Granulated sugar | 2 tablespoons |
| Salt | 2 teaspoons |
| Active dry yeast | 1 packet (2 ¼ tsp) |
| Warm water (110°F / 45°C) | 2 cups |
| Unsalted butter, softened | 2 tablespoons |
👨🍳 Instructions
1. Make the Dough
Activate the Yeast:
In a small bowl, combine the warm water and sugar. Stir in the yeast and let it sit for 5–10 minutes until it becomes foamy.
Mix the Dough:
In a large bowl, mix 5 cups of flour with the salt. Add the yeast mixture and the softened butter. Stir until the dough starts to come together.
Knead:
Transfer the dough to a lightly floured surface. Knead for 8–10 minutes, adding more flour a bit at a time as needed, until it becomes smooth and elastic.
First Rise:
Place the dough into a greased bowl, turning it once so the top is coated in oil. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 to 1½ hours, or until it doubles in size.
2. Shape & Bake
Prepare Pans:
Grease two 9×5-inch loaf pans.
Shape the Loaves:
Punch down the dough, then divide it into two equal parts. Shape each into a loaf and place into the prepared pans.
Second Rise:
Cover loosely and let the loaves rise again for 30–45 minutes, until they rise just above the edge of the pans.
Preheat & Bake:
While the loaves rise, preheat your oven to 375°F (190°C). Bake for 25–30 minutes, until the tops are golden and the bread sounds hollow when tapped.
Cool:
Let the loaves cool in the pans for 10 minutes, then remove and place on a wire rack to cool completely before slicing.
📝 Tips for Success
- Right Water Temp: The water should be warm, not hot—between 105°F and 115°F (40°C–46°C) is ideal to activate the yeast without killing it.
- Kneading Matters: Knead until the dough is elastic and slightly tacky. This helps create the structure needed for a soft, tender crumb.
- Check If It’s Done: Tap the bottom of a baked loaf—if it sounds hollow, it’s ready to come out.
