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Country White Bread Recipe
Country White Bread Recipe photo by Taste of Home

Country White Bread Recipe

Read Reviews (13)
4.75 13
Publisher Photo
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
TOTAL TIME: Prep: 15 min. + rising Bake: 25 min. + cooling
MAKES:32 servings
TOTAL TIME: Prep: 15 min. + rising Bake: 25 min. + cooling
MAKES: 32 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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).
Originally published as Country White Bread in Taste of Home August/September 1995, p37

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.

Reviews for Country White Bread(13)

AVERAGE RATING
   (20)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Mar. 27, 2014

Great bread! I also use it for my cinnamon rolls.

MY REVIEW
Reviewed Nov. 12, 2013

I loved this recipe. The bread came out perfectly wonderful and very delicious. I will be using this recipe again.

MY REVIEW
Reviewed Aug. 13, 2013

I've made this bread several times now, it is a real winner! Recipe yields a tender, slightly chewy, lofty loaf. Keeps well, too.

MY REVIEW
Reviewed Mar. 6, 2013

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

MY REVIEW
Reviewed Feb. 20, 2013

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!!!

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