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Instructions:
1. Activate the Yeast:
Start by activating the yeast. In a small bowl, dissolve 1 tablespoon of sugar into 1 1/4 cups of warm water. Sprinkle the yeast over the water and stir gently. Let it sit for about 5 minutes or until it becomes frothy. This ensures that your yeast is alive and ready to work its magic in the dough.
2. Combine the Dry Ingredients:
In a large mixing bowl, whisk together the flour and salt. Creating the right balance of salt in the dough is key for flavor and texture.
3. Mix the Dough:
Once your yeast mixture is frothy, pour it into the bowl with the dry ingredients. Add the melted butter and vegetable oil (if using). Mix everything together until a dough begins to form. You can use a spoon to stir, or for a more hands-on approach, use your hands to combine the ingredients into a shaggy dough.
4. Knead the Dough:
Turn the dough onto a floured surface and knead it for about 8-10 minutes. The goal is to develop the gluten, which gives the bread its soft and airy texture. Knead until the dough is smooth, elastic, and no longer sticky. If the dough feels too sticky, sprinkle a little more flour as needed.
5. First Rise:
Grease a large bowl with a bit of oil or butter, and place your dough inside. Cover the bowl with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free spot for about 1 to 1 1/2 hours, or until it has doubled in size. The dough should be soft and slightly springy when pressed.
6. Shape the Dough:
Once the dough has risen, punch it down gently to release any air bubbles. Turn it out onto a floured surface and shape it into a loaf. You can do this by rolling the dough into a log shape, then tucking the ends underneath to create a smooth top.
7. Second Rise:
Place the shaped dough into a greased 9×5-inch loaf pan. Cover it again with a kitchen towel and allow it to rise for an additional 30-45 minutes until it has risen slightly above the edge of the pan.
8. Bake the Bread:
Preheat your oven to 350°F (175°C). When the dough is ready, bake it in the preheated oven for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom. If you’d like a shiny finish, you can brush the top of the bread with milk or butter right before baking.
9. Cool and Slice:
Once baked, remove the bread from the oven and allow it to cool in the pan for about 5 minutes. Then, transfer the bread to a wire rack to cool completely before slicing. The bread will be soft and fluffy, with a delicate crumb and a slightly sweet flavor.
Serving Suggestions:
This Grandma’s Country White Bread is incredibly versatile. Here are a few ways to enjoy it:
- Classic Sandwiches: Use it for turkey, ham, or veggie sandwiches. Its soft texture and mild flavor make it the perfect base for any sandwich.
- Toast: Slice and toast it for a simple yet delicious breakfast with butter and jam or a drizzle of honey.
- With Soups and Stews: Serve it alongside your favorite hearty soups, stews, or chili. The bread’s soft texture is perfect for dipping.
- With Nut Butters: Spread peanut butter, almond butter, or even Nutella on a slice for a quick and satisfying snack.
- Grilled Cheese: This bread is the ideal choice for a classic grilled cheese sandwich, with its soft texture providing the perfect melt.
Tips for the Best Bread:
- Don’t Rush the Rising: Allow the dough to rise properly. This is what helps create a light, fluffy texture. If your kitchen is cold, place the dough in a slightly warm oven (turned off) to help it rise.
- Knead Properly: Kneading is key to developing the gluten, which makes the bread soft and airy. Be patient during this step!
- Storage: Keep the bread in an airtight container or wrap it in a clean kitchen towel to maintain its freshness. It can be kept at room temperature for up to 3 days. You can also freeze slices for longer storage.
Why This Recipe Works:
Grandma’s Country White Bread works because it focuses on simple, high-quality ingredients and the proper technique to create a soft, delicious loaf every time. The combination of butter and oil adds a richness to the dough, while the yeast gives the bread that light, fluffy texture that everyone loves. With just a little time and effort, you can create a homemade loaf that’s far superior to anything you’d buy at the store.
Conclusion:
There’s something special about baking bread from scratch, and Grandma’s Country White Bread recipe captures that old-fashioned charm perfectly. Whether you’re a seasoned baker or trying bread-making for the first time, this recipe will bring the joy of homemade bread right to your kitchen. It’s simple, comforting, and so much better than anything you can get from the store. So, gather your ingredients, roll up your sleeves, and get ready to bake a loaf of bread that will fill your home with warmth and delicious aromas—just like Grandma used to make.
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