Country’s White Bread

3 2 minutes read

This Country’s White Bread recipe yields two loaves of soft, fluffy, and delicious bread with a perfect golden crust. It’s a classic, no-fail recipe that’s perfect for sandwiches, toast, or simply served warm with butter. Making bread from scratch is a rewarding experience, and this recipe makes it easy to achieve bakery-quality results at home.

Country’s White Bread

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 teaspoons)
Warm water (110°F or 45°C)	2 cups
Unsalted butter, softened	2 tablespoons

How To Make Country’s White Bread

Prepare the Dough

Activate Yeast: In a small bowl, combine the warm water and sugar. Stir in the active dry yeast and let it sit for 5-10 minutes, or until the mixture becomes frothy.
Mix Ingredients: In a large mixing bowl, combine 5 cups of flour and the salt. Add the yeast mixture and softened butter. Stir until a dough forms.
Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, adding additional flour as needed, until the dough is smooth and elastic.
First Rise: Place the dough in a greased bowl, turning it once to coat the surface with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 to 1 ½ hours, or until it has doubled in size.

Shape and Bake

Prepare Loaf Pans: Grease two 9×5-inch loaf pans.
Shape the Dough: Punch down the risen dough and divide it in half. Shape each half into a loaf and place them in the prepared loaf pans.
Second Rise: Cover the pans with a clean kitchen towel and let the dough rise for another 30-45 minutes, or until it has risen slightly above the rim of the pans.
Preheat Oven & Bake: Preheat your oven to 375°F (190°C). Bake the loaves in the preheated oven for 25-30 minutes, or until the tops are golden brown and the bread sounds hollow when tapped.
Cool: Remove the loaves from the oven and let them cool in the pans for 10 minutes. Turn the loaves out onto a wire rack to cool completely before slicing.

Cook’s Notes and Tips

Water Temperature: Ensure the water is warm but not too hot, as hot water can kill the yeast. A temperature between 105°F and 115°F (40°C to 46°C) is ideal.
Kneading: Proper kneading is key to developing the gluten, which gives the bread its soft texture. The dough should be smooth and slightly tacky but not sticky.
Check for Doneness: To check if the bread is done, tap the bottom of the loaf. If it sounds hollow, it’s ready.