Homemade Country White Bread

A red and white plaid napkin with several slices of county white bread on it next to the remaining unsliced loaf.

Course: Bread

Cuisine: American

Prep Time: 20

Cook Time: 50

Proof time: 1 30

Total Time: 2 40

Servings: people

Calories: 507kcal

Author: Kris Longwell

There is nothing more homey than freshly homemade bread. This recipe for Homemade 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.

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Equipment

2 loaf pans

Ingredients

4½ teaspoon instant yeast Two 0.25 packets
¾ cup + 2⅔ 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

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
4½ teaspoon instant yeast, ¾ cup + 2⅔ cups warm water
Add the remaining 2⅔ cups of water (warm), sugar, salt, butter (room temp), and 5 cups of the flour. Stir to combine.
¼ cup sugar, 1 tablespoon Kosher salt, 3 tablespoon unsalted butter, 9 to 10 cups all-purpose flour
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). Increase speed to medium and knead until a soft ball of dough forms and clears the sides of the bowl, about 8 to 10 minutes.
Place the dough in a lightly greased bowl and turn it over so it is completely coated. Cover with plastic wrap and set in a draft-free place to rise until doubled 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 into two pieces, and working with one piece at a time, gently pat it 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, and 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 60 to 90 minutes.
Position an oven rack on the lowest setting and preheat the oven to 400°F.
Brush the loaves with some of the melted butter and then bake the loaves for 30 minutes, rotating halfway through, or until golden brown. If browning too much on top, cover the bread loosely with foil.
Remove from the oven and immediately brush with more of the melted butter. Allow to cool for 10 minutes, then remove from the pans and cool completely before slicing.
3 tablespoon unsalted butter

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

This makes two loaves. The recipe can be cut in half to make just one loaf. However, the baked (and cooled) loaf can be frozen for up to 1 to 2 months. Thaw completely before serving.

Keep bread wrapped in a bread box or paper bag. The bread will stay fresh for up to 5 days.

Nutrition