COUNTRY WHITE BREAD
Anytime is the right time for a comforting slice of homemade bread. These loaves are especially nice since the crust stays so tender. This white bread recipe is my husband Nick's favorite. He makes most of the bread at our house. -Joanne Shew Chuk, St. Benedict, Saskatchewan
Provided by Taste of Home
Time 45m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, oil and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Divide in half and shape into loaves. Place in 2 greased 9x5-in. loaf pans. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°., Bake until golden brown, 25-30 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 125 calories, Fat 2g fat (0 saturated fat), Cholesterol 13mg cholesterol, Sodium 226mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
HOMEMADE COUNTRY BREAD
Imagine you enjoy your homemade country bread every day, baking once per week and losing only 10 minutes from your time to prepare it without kneading?
Provided by Sylia
Categories Bread
Number Of Ingredients 5
Steps:
- In a big bowl mix the flour, salt and sugar (optional) together. Add the yeast and mix. Pour gradually the water and stir using a spatula or a spoon until the flour is well incorporated and distributed. Take your time because the flour needs a couple of minutes to fully absorb the water. It is possible to need more water if the flour hasn't been absorbed. Pour water gradually (no more than 1 tablespoon each time) until the dough is evenly sticky and shaggy. Don't rush. The dough should be neither too dry nor too runny.
- Cover the bowl with a wet towel or plastic wrap. Let sit at room temperature approximately 6 hours until it doubles its size. If time allows, cover the bowl, transfer to the fridge and let sit overnight (10-12 hours).
- Preheat the oven to 500 °F (260°C), with a rack in the lower third position, and place the covered pot(s)/baking pan(s) (with the lid on if there is one) in the center of the rack. Leave the pot(s)/pan(s) for half an hour and the Dutch oven/cast iron pot for up to one hour.
- Meanwhile, dust lightly your work surface with flour. Scrape the loose and sticky dough out of the bowl. With your floured hands or a spatula fold it over on itself 4-5 times. If you are going to make 2 loaves, use a knife and divide the dough into halves. Fold once more and lightly knead, just to roughly shape the loaf (or loaves). Until your oven-safe pot(s)/baking pan(s) is (are) heated, leave your loaf (or loaves) to raise some more on the bench.
- Put carefully the dough in the pot(s)/pan(s) and cover them. (Be extremely careful because the lids are super hot.) If there isn't a lid, put the dough in and cover the pot(s)/pan(s) with parchment paper or foil. Leave the lid on (or parchment paper or foil) for half an hour at 392°F/200°C. Then really carefully remove the cover and bake for another 15 minutes. Insert a sharp knife into the middle of the bread (all the way to the bottom). If it comes out with batter stuck to it, the bread needs more time, approximately 10 minutes. If it comes out dry, the bread is ready.
- Let your loaf or loaves cool completely on a rack, about 2 hours.
BASIC HOMEMADE BREAD
If you'd like to learn how to bake bread, here's a wonderful place to start. This easy white bread recipe bakes up deliciously golden brown. There's nothing like the homemade aroma wafting through my kitchen as it bakes. -Sandra Anderson, New York, New York
Provided by Taste of Home
Time 50m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 102 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 222mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
FRENCH COUNTRY BREAD
A simple European-style country bread. Just enough whole wheat to give it some flavor but not so much that it's heavy. I use an overnight starter to give it extra flavor.
Provided by Stephen Carroll
Categories Bread Yeast Bread Recipes White Bread Recipes
Time P1DT2h40m
Yield 30
Number Of Ingredients 8
Steps:
- The night before baking the bread prepare this starter: In a medium sized non-metal mixing bowl dissolve 1/2 teaspoon active dry yeast in 1 cup warm water. Add 1 1/2 cup bread flour and mix well. Cover and let sit overnight at room temperature.
- The next day: In a large mixing bowl, dissolve the 2 teaspoons yeast in the 2 cups warm water. Add the starter mixture, the whole wheat flour, 3 cups bread flour and the salt; stir until well combined. Add the remaining bread flour, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Grease two 9x5-inch loaf pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 45 minutes. Preheat the oven to 425 degrees F (220 degrees C).
- Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
Nutrition Facts : Calories 101.2 calories, Carbohydrate 20.4 g, Fat 0.5 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 0.1 g, Sodium 156.6 mg, Sugar 0.1 g
CRUSTY HOMEMADE BREAD
Crackling homemade bread makes an average day extraordinary. Enjoy this beautiful crusty bread recipe as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. -Megumi Garcia, Milwaukee, Wisconsin
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 pieces).
Number Of Ingredients 5
Steps:
- In a large bowl, dissolve yeast in warm water. Using a rubber spatula, stir in 3-1/2 cups flour and salt to form a soft, sticky dough. Do not knead. Cover and let rise at room temperature 1 hour., Stir down dough (dough will be sticky). Turn onto a floured surface; with floured hands pat into a 9-in. square. Fold square into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Place in a large greased bowl, turning once to grease the top. Cover and let rise at room temperature until almost doubled, about 1 hour., Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight., Grease the bottom of a disposable foil roasting pan with sides at least 4 in. high; dust pan with cornmeal. Turn dough onto a floured surface. Knead gently 6-8 times; shape into a 6-in. round loaf. Place into prepared pan; dust top with remaining 1 tablespoon flour. Cover pan and let rise at room temperature until dough expands to a 7-1/2-in. loaf, about 1-1/4 hours. , Preheat oven to 500°. Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes., Reduce oven setting to 450°. Remove foil; bake bread until deep golden brown, 25-30 minutes. Remove loaf to a wire rack to cool.
Nutrition Facts : Calories 105 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
COUNTRY BREAD
Our daughter, Christy, loves baking this pretty braided bread with a hint of ginger. She has entered it in various 4-H competitions and enjoys teaching others how to make it.
Provided by Taste of Home
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, ginger, eggs and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into six pieces. Shape each into a 12-in. rope. Braid three ropes; pinch ends to seal and tuck under. Repeat with remaining dough. , Place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Beat remaining egg; brush over dough. Sprinkle with sesame seeds. Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts :
COUNTRY BREAD
Provided by Food Network
Time 7h35m
Yield 2 loaves
Number Of Ingredients 4
Steps:
- The day before making the bread or early in the day, make the poolish (or biga) by placing 8 ounces of the flour, 7 ounces of room temperature water and the yeast in a large bowl and mixing it well with a wooden spoon. Cover the bowl with a kitchen towel and let it stand for 2 to 3 hours at room temperature or in the refrigerator overnight. The poolish should double in volume.
- Add 1 pound of the flour and 12 ounces of room temperature water to the poolish and mix together well with your hands. It will be very sticky. Cover the bowl with the kitchen towel and let rest for 30 minutes.
- Sprinkle the salt over the surface of the dough and then fold the dough onto itself several times until the salt is incorporated. Cover the bowl with the kitchen towel and let the dough rest for 1 hour.
- Cover your hands with flour and sprinkle flour around the outside edge of the dough. Fold the dough onto itself 6 to 8 times. Cover the bowl with the kitchen towel and let rest for 1 hour.
- Fold the dough onto itself 6 to 8 times, dust a board generously with flour and pour the dough out onto the board.
- Divide the dough into two equal parts and turn and form each part into a ball, stretching the dough to form a smooth top. Sprinkle flour heavily in 2 separate bowls (there should be enough flour to keep the dough from sticking) and turn each ball of dough upside down into a bowl. Sprinkle the top of each ball with flour, cover each bowl with a kitchen towel and let it rise until doubled in size, about 45 to 60 minutes.
- Preheat an oven to 500 degrees F and line 2 sheet pans with parchment paper.
- Turn each ball of dough bottom-side up onto its own sheet pan and use a knife or razor blade to score a tic-tac-toe design on the top of each loaf.
- Place the loaves in the oven, immediately lower the temperature to 450 degrees F and bake for 30 minutes. (Do not open the oven door!) The loaves are done when they are golden brown and make a hollow sound when tapped on the bottom. Cool the loaves on a baking rack.
More about "homemade country bread recipes"
HOMEMADE COUNTRY WHITE BREAD RECIPE | SIMPLE IN THE …
From simpleinthecountry.com
Category RecipesCalories 353 per serving
- In a second large bow, pour 4 cups of milk and 2 tbsp butter. Put the butter/milk in the microwave and warm in 45 second intervals until the butter has melted.
FRENCH-STYLE COUNTRY BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
THE BEST HOMEMADE ARTISAN BREAD RECIPE - CHEF BILLY …
From billyparisi.com
FARMHOUSE WHITE BREAD RECIPE FOR A BEAUTIFUL COUNTRY …
From heartscontentfarmhouse.com
HOMEMADE COUNTRY BREAD | RECIPE CART
From getrecipecart.com
HOMEMADE COUNTRY WHITE BREAD RECIPE - EASY RECIPES
From recipegoulash.cc
COUNTRY SOURDOUGH BREAD - BEST HOMEMADE RECIPES
From besthomemade.recipes
COUNTRY BREAD, CITY BREAD - CHEF MICHAEL SMITH
From chefmichaelsmith.com
18 HOMEMADE AMISH BREAD RECIPES | TASTE OF HOME
From tasteofhome.com
COUNTRY BREAD - TWO CUPS FLOUR
From twocupsflour.com
HOMEMADE COUNTRY BREAD RECIPE HOW TO MAKE REAL …
From hartnana.com
BEST COUNTRY BREAD RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
HOMEMADE COUNTRY WHITE BREAD RECIPE - FOOD HOUSE
From foodhousehome.com
BEST PUMPKIN SPICE LATTE MONKEY BREAD RECIPE
From countryliving.com
COUNTRY WHITE BREAD {GRANDMA'S HOMEMADE BUTTERMILK BREAD …
From tastesoflizzyt.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search