Sunday, February 20, 2011

Recipe : Country White Bread

Today's recipe comes from:

Maybe it was because I used half whole-wheat flour.   Or maybe it was because I cut the sugar a little.  Either way, this wasn't one of our favorite bread recipes.  Darling says I've set the bar pretty high, though, so not to take it personally.  LOL   It is a nice solid loaf, though.  It slices nicely and holds up well for sandwiches or toast, which is a good thing.  And the kids liked it.  I may give it another go using only white flour and see how it turns out... you never know.

Country White Bread

2 T yeast
2 cups warm water
1/4 cup honey or sugar
1 T salt
2 eggs, beaten
1/4 cup vegetable oil or soft butter
6 1/2 to 7 cup all-purpose flour

In a large bowl, dissolve yeast in water. Add honey, salt, eggs, oil, and 3 cups flour. Beat until smooth. Stir in just enough flour to form a soft dough.

Turn dough onto an oiled surface and knead until smooth, about 6-8 minutes. (If your mixer has a kneading hook, you may machine knead for five minutes.) Place dough in a greased bowl. Cover and let rise until doubled, about 1 hour.  Punch dough down. Divide and shape into three loaves. Place in loaf pans.

Let rise until doubled. Bake at 375 degrees for 25-30 minutes. Remove from pans and cool.

If you wish, brush some butter on top while still warm. Try to let it cool before eating!

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