Homemade Country White Bread

Name: Homemade Country White Bread
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 10 people
Ingredients: 4 ½ teaspoon instant yeast; ¾ cup + 2 ⅔ cups warm water; ¼ cup sugar; 1 tablespoon kosher salt; 3 tablespoon unsalted butter; 9 to 10 cups all-purpose flour; 3 tablespoon unsalted butter

User Reviews

0.0

0 reviews

Unrated

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 35 mins
Servings
10 people
Calories
214 kcal
Course
Bread
Cuisine
American

Homemade Country White Bread

Kaitlin Leblanc

Report

There is nothing more homey than freshly homemade bread. This recipe for Country White Bread really is fool-proof. You get two beautiful loaves of bread with this recipe, but it can easily be cut in half for 1 loaf.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

4 ½ teaspoon instant yeast Two 0.25 packets
¾ cup + 2 ⅔ cups warm water divided
¼ cup sugar
1 tablespoon kosher salt
3 tablespoon unsalted butter cubed, room temp
9 to 10 cups all-purpose flour
3 tablespoon unsalted butter melted, for brushing

Add to Shopping List

Instructions

In the bowl of a mixer, dissolve the yeast in ¾ cup of the warm water (approx. 105°F), and let sit for 5 minutes
Add the remaining 2 ⅔ cups water, sugar, salt, butter (room temp), and 5 cups of the flour. Stir to combine.
Using a dough hook, mix on low speed and gradually add the remaining flour until the dough is soft and tacky, but not sticky (you may not need to use all the flour). Continue to knead until a soft ball of dough forms and clears the sides of the bowl, about 7 to 10 minutes.
Place the dough in a lightly greased bowl and turn it over so it is complete coated. Cover with plastic wrap and set in a draft-free place to rise until double in size, about 1 hour.
Turn the dough out onto a clean, lightly floured surface.
Gently press it all over to remove any air pockets. Divide the dough in two and, working with piece at a time, gently pat into a 9x12 rectangle.
Roll up the rectangle, starting on the short end, into a very tight cylinder. Pinch to seal the seams and the ends, tuck in the ends of the rolls. Place into 2 greased 9-inch loaf pans.
Cover the loaves loosely and place in a draft-free area until doubled in size, about 45 minutes.
Position an oven rack on lowest setting and pre-heat the oven to 400°F.
Brush the loaves with some of the melted butter and then baked the loaves for 30 minutes, rotating halfway through, or until golden brown.
Removed from the oven and immediately brush with more of the melted butter. Allow to cool for 10 minute, then removed from the pans and cool completely before slicing.