country white bread recipe


2 cups warm water (about 110°F/45°C)
2/3 cup white sugar
1 1/2 tbsp active dry yeast
1 1/2 tsp salt
1/4 cup vegetable oil
6 cups bread flour (you can use all-purpose flour if you don’t have bread flour)


Activate the Yeast:
In a large bowl, dissolve the sugar in warm water and then stir in yeast. Allow it to sit until the yeast becomes frothy and bubbles form, about 10 minutes.
Add Ingredients:
Once the yeast is bubbly and active, add salt and oil into the yeast mixture. Begin mixing in the flour one cup at a time.
Knead the Dough:
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
First Rise:
Place the kneaded dough in a well-oiled bowl, covering it with a damp cloth or plastic wrap. Allow it to rise in a warm place until doubled in volume, which should take about 1 hour.
Shape and Second Rise:
Deflate the risen dough gently and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9×5 inch loaf pans. Cover them with a damp cloth and let rise until doubled in volume, about 40 minutes.
Preheat your oven to 375°F (190°C). Once the loaves have risen, bake them in the preheated oven for about 30 minutes or until the tops are golden brown and the sound is hollow when tapped.
Once done baking, remove the bread from the oven and let it cool on a wire rack for about 10 minutes. After that, take the bread out of the pans and let them cool completely on the wire rack.

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