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Step 2: Make the Dough
- To the yeast mixture, add 1 tablespoon of salt, 3 tablespoons of softened butter, and 4 cups of flour. Mix with a wooden spoon until the dough begins to come together.
- Once the dough starts to form, turn it out onto a floured surface. Knead for about 8-10 minutes, adding a little extra flour as needed to prevent it from sticking. The dough should become smooth and elastic, and it should spring back when lightly pressed with your finger.
Step 3: Let the Dough Rise
- Grease a large bowl with a little vegetable oil and place the dough inside. Turn the dough around in the bowl to coat it lightly in oil, which will prevent it from drying out.
- Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free spot for about 1 to 1.5 hours, or until it has doubled in size. You can also let it rise in an oven with just the light on to keep the temperature warm and consistent.
Step 4: Shape the Dough
- Once the dough has risen, punch it down gently to release the air. Turn the dough out onto a floured surface again and shape it into a loaf. To do this, flatten the dough into a rectangle and roll it up tightly from the short end, pinching the seam at the bottom to seal it.
- Place the shaped loaf into a greased 9×5-inch loaf pan.
Step 5: Second Rise
- Cover the pan with a clean towel and let the dough rise for another 30-45 minutes. It should rise just above the top of the pan, becoming light and puffy.
Step 6: Bake the Bread
- Preheat your oven to 375°F (190°C).
- Once the dough has risen, place the loaf pan in the oven and bake for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom. If you have a thermometer, the internal temperature should be around 190°F (88°C) when done.
- For an extra soft crust, you can brush the top of the bread with a little melted butter after baking.
Step 7: Cool and Slice
- Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, turn it out onto a wire rack to cool completely.
- Once cooled, slice the bread with a serrated knife and enjoy!
Tips for Perfecting Grandma’s Country White Bread
- Use warm, not hot water: Yeast thrives in warm water (around 110°F or 45°C). If the water is too hot, it can kill the yeast, preventing the bread from rising properly.
- Knead well: Proper kneading is essential for creating the soft, fluffy texture. Knead the dough until it’s smooth and elastic—this ensures the bread will rise properly and have a nice crumb.
- Let the dough rise fully: Don’t rush the rising process. Let the dough double in size during both rises for the best texture and flavor.
- Don’t overbake: Keep an eye on the bread during the final few minutes of baking to ensure it doesn’t overbrown. Every oven is different, so check it a few minutes early to avoid burning.
Why You’ll Love Grandma’s Country White Bread
Grandma’s Country White Bread is the epitome of comfort food—it’s soft, flavorful, and versatile enough for any meal. Whether you’re spreading butter on a warm slice, making a sandwich, or serving it alongside a hearty soup, this bread will quickly become a staple in your kitchen.
What makes this recipe truly special is that it’s not just about the ingredients; it’s about the memories and love that go into making it. Baking bread from scratch is a simple joy that can bring families together, and there’s nothing like the satisfaction of pulling a fresh loaf from the oven.
Conclusion
Making homemade bread might seem intimidating at first, but with Grandma’s Country White Bread recipe, you’ll quickly see how easy—and rewarding—it can be. The end result is a soft, flavorful loaf of bread that’s perfect for any occasion. It’s a classic recipe that stands the test of time, and with just a few basic ingredients, you can make this delicious bread in your own kitchen. So, gather your ingredients, get your hands a little doughy, and let the comforting aroma of fresh-baked bread fill your home.
Happy baking! 🍞❤️
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