COUNTRY WHITE BREAD RECIPES RECIPES

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COUNTRY WHITE BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME



Country White Bread Recipe: How to Make It - Taste of Home image

Anytime is the right time for a comforting slice of homemade bread. These loaves are especially nice since the crust stays so tender. This white bread recipe is my husband Nick's favorite. He makes most of the bread at our house. —Joanne Shew Chuk, St. Benedict, Saskatchewan

Provided by Taste of Home

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 2 loaves (16 pieces each).

Number Of Ingredients 7

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°)
1/2 cup sugar
2 teaspoons salt
2 large eggs, room temperature
1/4 cup canola oil
6-1/2 to 7 cups all-purpose flour

Steps:

  • In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, oil and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Divide in half and shape into loaves. Place in 2 greased 9x5-in. loaf pans. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°., Bake until golden brown, 25-30 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 125 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 13mg cholesterol, SodiumContent 226mg sodium, CarbohydrateContent 23g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

COUNTRY-STYLE WHITE BREAD RECIPE - FOOD.COM



Country-Style White Bread Recipe - Food.com image

The texture and flavor of this bread is outstanding. It's based on the recipe in the Panera Bread cookbook. It makes two loaves. I typically freeze one half of the dough to bake later in the week. This recipe represents the grains of the U.S. Midwestern states.

Total Time 2 hours 25 minutes

Prep Time 1 hours 45 minutes

Cook Time 40 minutes

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 10

1 cup warm water
1 teaspoon active dry yeast (or 2/3 tsp rapid rise yeast)
1 cup all-purpose flour
3/4 cup warm water
3 tablespoons honey
2 teaspoons active dry yeast (or 1 1/3 tsp rapid rise yeast)
1/4 cup vegetable shortening, plus
1 teaspoon vegetable shortening
4 3/4 cups all-purpose flour
1 tablespoon salt

Steps:

  • Make the starter:.
  • Using the starter ingredients listed above, combine water and yeast in medium bowl. Stir to dissolve yeast. Add flour and stir until thoroughly mixed. Cover with a cloth and let rest at room temperature for 30 minutes before using in the dough.
  • Make the dough:.
  • Using the dough ingredients listed above, combine the water, honey, and yeast in the bowl of a heavy duty stand mixer. Stir to mix thoroughly. Add shortening, flour, salt, and starter. Mix ingredients on low speed, with the mixer, until the dough is smooth and elastic (this usually takes me about 8 - 10 minutes). To test it for elasticity, I pinch off a piece of dough, and stretch it between both thumbs and my fingers into a square. If the center stretches and becomes thin (like a windowpane) it's perfect. If the dough breaks easily instead of stretching, it's not ready yet. When ready, remove dough from mixing bowl.
  • Divide the dough into two halves. Form each into a smooth ball. (You can wrap and freeze one of the loaves at this point.) Place the dough on the counter, or in a proofing basket, and cover with a warm, damp cloth. Rest at room temperature for 30 minutes.
  • Preheat oven to 400ºF. Form the dough into a loaf shape (free form or use a loaf pan), and cover with a warm, damp cloth. Let rest another 30 minutes.
  • Baking the bread:.
  • Score the loaf (loaves) with a sharp knife. Spritz with some water and place in the pre-heated oven (if making a free form loaf, place on a preheated baking stone). Bake for 30 - 40 minutes, or until the crust is golden brown, and the temperature in the middle of the loaf is about 195ºF. I use a digital probe thermometer to test the temperature.
  • Remove the bread from the oven and from the pan (if using one). Let cool about 30 minutes.

Nutrition Facts : Calories 278.1, FatContent 5.3, SaturatedFatContent 1.4, CholesterolContent 0, SodiumContent 584.3, CarbohydrateContent 50.4, FiberContent 1.9, SugarContent 4.5, ProteinContent 6.6

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