Country White Bread Recipe
This country style white bread recipe has a delicious flavor that is great for toast, sandwiches or for a hearty french toast breakfast topped with cinnamon and ice sugar. Mmm ! I'm sure this will become a family favorite recipe.
The bread contains eggs which gives the bread a rich dark golden brown color. When you slice this country bread open you will see this wonderful creamy color and soft texture. It's a fairly heavy white bread, which I love, hope you will too.
Ingredients
Dough:
- 1 cup water (lukewarm)
- 1 cup buttermilk (room temp.)
- 1/4 cup oil
- 5-6 cups bread flour
- 1/2 cup sugar
- 2 large eggs (beaten)
- 1 tablespoon salt
- 4 teaspoons instant yeast
Egg wash:
- 1 egg white
- 3 tablespoons milk
Method
In a large bowl combine the lukewarm water (110 - 115F ), buttermilk and oil. Mix together.
Add 1 1/2 cups of flour and mix with a wooden spoon till smooth. Add in the sugar and eggs. Continue to stir together till smooth.
Add in the salt and mix together. Then add in the yeast and stir. Then allow the mixture to sit uncovered for 15 minutes.
Continue to add flour a 1/2 cup at a time. Stir till it becomes to hard to mix.
Place some flour onto the counter and continue to slowly add some of the remaining flour till the dough is just a little bit sticky. ( Note: You may not need to add all the flour. That's ok. You want the dough to be a little on the stick side ).
Knead the dough for 8-10 minutes the dough will become smooth and elastic. If you are using a stand mixer, knead for 5-6 minutes with a dough hook. Place dough into a lightly oiled bowl. Spray the top of the dough with a oil spray or turn the dough over to lightly coat all sides of the dough. This will help the dough from drying out.
Cover bowl with plastic wrap and set aside in a warm place for about 1 hour. After the dough has risen. Pour out onto a lightly floured surface.
Cut dough in half and degas the dough. Shape dough into 2 rectangles the length of a 5x9 loaf pan.
Roll the dough like a jelly roll being sure to lightly press with each rotation of the dough.
Pinch the seam closed with your fingers. Place into two greased 5x9 loaf pans. Cover with plastic wrap and allow to rise till double in bulk about 45-60 minutes. After the dough has proofed, make the egg wash and brush the tops of the loafs. Wait 5 minutes then brush again. Bake in a 375 degree oven for 30-35 minutes. If you place a thermometer into the center of the loaf it should register between 180 degrees or when you tap the bottom of the loaf it sounds hollow. Remove from pans and cool on a wire rack. Makes 2 loaves.
