Country White Bread

If you’ve ever made your own bread or walked past a bakery when its loaves are baking, you know there’s nothing quite like fresh-baked bread. Even white bread tastes so much better than the white breads found at the supermarket. Our country white bread is a classic recipe made from ingredients you likely already have on hand, and it’s simple to make without a bread machine.

Ingredients for Country White Bread

• Active dry yeast: Yeast makes the bread rise; without it, it wouldn’t be possible to create this type of bread. Active dry yeast is the type required for this recipe.
• Sugar: Sugar feeds the yeast, which helps the yeast create carbon dioxide to make the dough rise. It also makes the bread moist and helps the crust brown in the oven.
• Eggs: Room-temperature eggs help the ingredients stick together in the dough and make the bread lighter and airier.
• Canola oil: The oil makes the bread moist, soft and fluffy.
• All-purpose flour: All-purpose flour is the base ingredient in the bread. There’s no need for bread flour or any type of specialty flour.

Directions 

Step 1: Make the dough

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In a large bowl, dissolve the yeast in warm water. Add the sugar, salt, eggs, canola oil and 3 cups of the flour; beat on medium speed until the mixture is smooth. Stir in enough of the remaining flour to form a soft dough.

Step 2: Let the dough rise

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Turn the dough onto a floured surface; knead it until it is smooth and elastic,  six to eight minutes. Place the dough in a greased bowl, turning it over once to grease the top. Cover it and let rise in a warm place until its size doubles, or about one hour.

Step 3: Form loaves

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Punch down the dough. Divide it in half and shape it into loaves. Place the dough in two greased 9×5-inch loaf pans. Cover the dough pans with kitchen towels; let the dough rise in a warm place the size doubles, about one hour. Preheat the oven to 375°F.

Step 4: Bake the bread

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Bake the bread loaves until they’re golden brown, 25 to 30 minutes. Remove the loaves from their pans and place the bread on wire racks to cool.

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Recipe Variations

• Cheese, please: Add shredded cheese such as cheddar or pepperjack to the dough before forming the loaves. As the bread bakes, the cheese melts into the bread.
• Add garlic: Add diced bits of sauteed garlic to the bread for a scrumptious garlicky flavor.
• Add herbs: Herbs such as thyme and rosemary create a wonderful aroma as the bread bakes, and it’s noticeable when eating a warm slice, too. So simple, so delicious.

How to Store Country White Bread

Homemade country white bread is absolutely delicious on the day it’s made, and it can be for a few days to follow as well. Store the bread at room temperature in a plastic bread bag, or even wrapped in waxed paper or a clean tea towel. It’ll stay fresh for several days. Ideally, only cut slices that you plan to use immediately, as slicing the entire loaf ahead of time makes it go stale faster. Remember, there are no preservatives in your homemade bread!

Can you freeze country white bread?

Yes, this bread freezes quite well once it’s cooled to room temperature. Wrap the loaf in foil or plastic and then place it in a large freezer bag, pressing the excess air out. It’ll keep in the freezer for several months.

Country White Bread Tips

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Could I use a different oil?

Sure; canola oil is used here because it has a neutral taste, but vegetable oil is another excellent option; it’s actually a combination of oils that often includes canola oil, and sometimes sunflower or corn oil. Strong-tasting oils such as olive oil would flavor the bread. If you want to experiment just to see how it affects the flavor, try replacing a portion of the oil with olive oil.

Could I make cinnamon rolls with this recipe?

Absolutely! After the dough rises the first time, roll it flat, about 1/4-inch thick, on a floured surface. Baste it with melted butter, then sprinkle on a mixture of cinnamon and brown sugar. Roll the dough up so the cinnamon mixture creates a brown swirl if viewed from the side. Slice the roll into 1/2- to 3/4-inch thick slices, then place them on a baking sheet and let them rise, covered, for an hour or so or until their size doubles. Bake them at 350 for 20 to 25 minutes, or until they’re golden brown. Here’s a recipe specifically for cinnamon rolls.

How can I do better slicing this homemade bread?

There’s a joy in baking homemade bread, but perhaps not so much when it comes to slicing it for making toast or sandwiches. The key to getting consistent slices is to use a long serrated knife and to work the bread as if sawing through it. Try flipping the loaf upside down or on its side; either technique helps the bread retain its shape, as it won’t squish the top of the loaf down.