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Country White Bread Recipe

Country White Bread Recipe photo by Taste of Home

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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

Country White Bread

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Reviewed on Mar. 06, 2013 by aboyle03

This is a very nice simple white bread receipe. It halves well, so I can make make just one loaf at a time. The only drawback is that it's more crumbly than a store bought bread

Reviewed on Feb. 20, 2013 by bakingcraze

The BEST white bred recipe I have every tried, and believe me, I have tried many. Sweet, moist, absolutley delicious! One suggestion: when we seperated our dough to make loaves, we actually divided it in four, made large rolls, and used the rolls as bowls for a creamy chicken and mushroom soup! it was amazing! the flavor of the bread is so gratifying! Definately a do-over!!!

Reviewed on Feb. 08, 2013 by rozwell

Excellent

Reviewed on Jan. 16, 2013 by jerseyred

I have made this 3 times and it is the best bread my DH and I have ever eaten. He even bought a KA stand mixer and bought flour and yeast to insure a steady supply!

Reviewed on Oct. 13, 2012 by janbierly1@yahoo.com

was really east to make and is delicious... thinking about making this for christmas gifts this year.

Reviewed on May. 30, 2012 by LdyParten

By far the best white bread ever! The only difference between what I did and what the recipe says to do is A) I let the yeast proof and B) I used 3 tlbspns of wheat gluten to help give the bread more of a "store" like feel and texture.

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