Homemade Country White Bread
There is nothing like the fragrance of fresh homemade bread in the kitchen. This basic country white bread recipe is so easy to make that you will never buy bread again.
Servings 2 loaves
Calories 240kcal
Ingredients
- 1/2 cup whole milk
- 3 tablespoons cane sugar
- 2 teaspoons kosher salt
- 3 tablespoons unsalted butter
- 1 1/2 cup warm water (between 105-115˚F)
- 2 1/4 teaspoons active dry yeast (1 envelope)
- 5-6 cups unbleached bread flour (600-720gm)
- extra virgin olive oil for oiling
- extra flour for kneading and dusting if needed
Instructions
To make the bread dough:
- Add the milk, sugar, salt, and butter to a small saucepan. Heat on low, stirring occasionally until the butter is melted and the sugar dissolves. If using a microwave, heat on high for about 60 seconds. Remove from the heat and let the mixture cool to lukewarm (about 105°F to 115°F).
- Attach the mixing bowl and the dough hook to the mixer. Add the yeast to the warm water. Let the yeast dissolve and become foamy.
- Add the yeast mixture, warm milk mixture, and 4 1/2 (540gm) of flour to the bowl. Turn on the mixer to low speed to combine the ingredients for about 2 minutes.
- Add the remaining flour 1/2 cup at a time, until dough clings to the hook and pulls away from the sides of bowl, about 3 minutes.
- Continue to knead on low speed for 7 minutes longer, or until dough is smooth and elastic. The dough will be slightly tacky to the touch. If the dough is extremely sticky, add more flour one tablespoon at a time.
Rising and shaping the loaves:
- Coat a clean bowl with olive oil. Roughly shape the dough into a ball and place in the oiled bowl. Flip the dough over to oil the other side.
- Cover the bowl with a clean kitchen towel. Let the bread dough rise in warm place, free from draft, until doubled in bulk, about 1 hour.
- Once the bread dough has risen, punch it down, and let it rest for 15 minutes.
- Oil two 9x5 or 8x4 inch bread pans, or two 9-inch round cake pans well with olive oil.
- Divide the dough in half and shape each half into a pan. Cover and let the dough rise in a warm place, free from drafts, until doubled in bulk, about 1 hour.
- Preheat your oven to 400˚F when your dough is almost finished rising.
- Bake the bread in a preheated oven for 25 minutes or until done. Remove the bread from the pans and cool on a wire rack.
Nutrition
Calories: 240kcal