Tag Archives: Country White Bread recipe

Country White Bread


This is the easiest and most dependable yeast bread I’ve ever made. The recipe came from a Country Living magazine almost 25 years ago. Lately I’ve baked some every few days.

COUNTRY WHITE BREAD

1 pkg. yeast
1/2 c. warm water
1 T. sugar

Dissolve yeast in sugar and water to prove.

Add:
1/1/4 t. salt
1/4 c. sugar
5 1/2 c. flour
1 c. water
3 T. oil

Mix together and knead for about 8 minutes.

Oil large mixing bowl, place dough in bowl and turn once.
Cover with a clean tea towel and put in a warm place until doubled in bulk, about an hour.

Place risen dough on floured board, punch down, work out the air pockets.
Shape into loaves, and place into greased pans.
Let rise in a warm place until doubled in bulk.

Bake at 350 until done; depending on your oven this could be from 35 minutes to 1 hour.

Notes
*When I want a wheat loaf, I dissolve the tailings from a bag of Raisin Bran cereal in a little warm water or milk, then add it to the mixture. Years ago, I bought regular bran and wheat germ, but when I added them to the recipe my husband said it gave it an unpleasant texture. For some reason, the fine stuff at the bottom of the cereal bag works well, which is especially nice because I don’t want it floating in my cereal bowl and it seems like a waste to just compost it.

*Contrary to what I used to think, it is possible to over-oil the bowl.

*For taller loaves, I use two different sizes of pans – one large and one medium. When I use both large pans, the loaves are smaller.

*For a nicer crust, I butter the top about midway through the baking.

*I have discovered the Best Place for the dough to rise. Well, at least in the winter. Under our Vermont Castings wood stove. I couldn’t believe it. It rose twice as fast but wasn’t too hot. Perfect.

*Sometimes I just don’t get a good rising. Maybe it’s a humid day. I don’t know. But when that happens, it can be used for croûtons. This was my husbands idea and it was a really good one. The big puffy loaves don’t make nice croûtons but a dense loaf is just right.

*My hands just aren’t what they used to be and I can’t knead the dough, so I use my heavy duty mixer. It’s a Kenwood (an English product), not a Kitchen Aid, but it works every bit as good and cost a fraction. I bought it about 1994 and didn’t want a Whirlpool product, because at that time they were contributing to Planned Parenthood (but not anymore, as I understand it). Here‘s a more current list.

This post is linked to:
Food on Fridays @ Ann Kroeker.
Frugal Fridays@Life as Mom

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