Wednesday, January 16, 2013

Country white bread recipe

Growing up, fresh baked bread was a special treat. I was especially fascinated by watching the yeast come to life as my mother mixed the other ingredients together. To this day, the smell of fresh baked bread brings back childhood memories. It is no surprise that I went on to work in 2 local bakeries as I grew older. If you are new to baking bread, this country white recipe is a great starter recipe. It requires no fancy ingredients or techniques. If you are a more advanced baker, it provides a great base recipe to build off of. The most difficult part of baking this bread will be waiting for it to cool enough to cut and eat.

  • (2) .25 ounce active dry yeast packets OR 2 full tablespoons from a jar
  • 2 cups warm water (110-120 degrees F)
  • 1/2 cup honey
  • 1 tablespoon salt
  • 2 eggs, lightly beaten
  • 1/4 cup vegetable oil, plus additional for oiling bowl
  • 6 cups all purpose flour, plus additional for dusting your work surface
In a large mixing bowl, combine yeast, water and honey, stirring well. Set aside in a warm area and allow yeast to feed for 10 minutes. While yeast is feeding, mix together salt, eggs, oil and 4 cups of flour.  Add to yeast mixture ans stir until smooth. Add remaining 2 cups of flour and mix to form a soft dough. Generously flour work surface and turn dough out. Knead 10-12 minutes, until smooth and elastic. Add oil to coat the bottom of the bowl, place dough in bowl and turn to coat entire surface. Cover and let rise in a warm location for 1 hour. Grease 2 9X5 inch loaf pans while dough is rising. After 1 hour, punch dough down and divide into 2 equal pieces. Pop any air bubbles and shape into loaves. Place in bread pans, cover and allow to rise for another hour. Preheat oven to 375 degrees F. Bake bread 25-30 minutes, until golden brown and sounds hollow when tapped. Cool in pans for 10 minutes then finish cooling on wire racks.

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