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Country White Bread Recipe

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

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Country White Bread Recipe

Prep: 15 min. + rising Bake: 25 min. + cooling

Yield: 32 Servings

15 25 40

Ingredients

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

Directions

In a large bowl, dissolve yeast in warm water. Add the sugar, salt, eggs, oil and 3 cups of flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Divide in half and shape into loaves. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 1 hour.
Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 2 loaves (16 slices each).

Nutritional Facts 1 serving (1 slice) equals 125 calories, 2 g fat (trace saturated fat), 13 mg cholesterol, 226 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Country White Bread in Taste of Home August/September 1995, p37

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Reviews for Country White Bread (4)

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Country White Bread

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Reviewed on Dec. 27, 2011 by lgibbs101

I make this bread all the time. I havent bought bread (other than bagels and hot dog buns) in almost 4 months.

Reviewed on Jul. 04, 2011 by easyquilts

This has become my "toto" bread... My husband loves it.

Last time, I added a cup of KA White Whole Wheat, and the result was wonderful. Next time, I might add a little more, or even try some traditional whole wheat...KA.

Sandy