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.

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🍞 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

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👨‍🍳 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.

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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.

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📝 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.