Thursday, February 18, 2010

Country White Bread

Yum. I don't usually make white bread (besides french bread or bread sticks or that kind of thing), but I wanted to try this recipe. Jeremy really likes white bread so every once in awhile I'll make it instead of the usual whole wheat, and boy am I glad I did! This smelled sooo delicious while it was baking and my house still smells like it. The bread is delicious and has such a tasty flavor. I don't know if it's because of the eggs in it or the buttermilk or what, but it is really yummy. Give it a try! You won't be disappointed.

Country White Bread

1 cup lukewarm water
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 Tbsp. milk

Mix together water, buttermilk and oil. Add 1 1/2 cups of flour and mix until smooth. Add sugar and eggs and mix together till smooth. Mix in the salt. Then mix in yeast. Allow to sit uncovered for 15 minutes.

Add flour a 1/2 cup at a time. Mix until it forms a dough and clears the side of the bowl (you may not need all the flour). Knead the dough for 5-6 minutes until smooth and elastic. Place dough into a lightly oiled bowl. Spray the top of the dough with an oil spray. Cover bowl with plastic wrap and set aside in a warm place for about 1 hour (I didn't spray it and I just covered it with a towel).

Pour out onto a lightly floured surface. Cut dough in half. 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 (or a towel) and allow to rise till double in bulk about 45-60 minutes.

Make egg wash and brush the tops of the loaves. Wait 5 minutes then brush again. Bake in a 375 degree oven for 30-35 minutes. Remove from pans and cool on a wire rack.

My dough rose just fine, but I still thought it was kind of small by the time I put it in the oven. However, if puffed up a ton in the oven, so don't worry about it. Also, I think this would make amazing french toast...I'll be trying it out this weekend for sure!

*If you don't have buttermilk (which I never do), just put 1 T. vinegar or lemon juice + milk to fill up 1 cup, let it sit for a minute or two and use it in place of buttermilk. It's what I do every time.


Angie said...

Thank you for posting this! I can't wait to give it a try, I can totally see what you mean when you say bread-making is therapeutic! I'm so excited. I saved your wheat one too.

Angie said...

Oh. Do you use instant yeast? I only have instant yeast. I think I might be too impatient for the regular kind. Haha.

Angie said...

Shoot I'm embarrassed. It says "instant" right there. Okay I'm done now. Haha. Thanks!

Sarah said...

You're so funny. Yeah, I always use instant yeast. I'm glad you're going to try it! Let me know how it goes.

Rob and Amy Weaver Clan said...

Wow Sarah you are a cooking, blogging machine! Way to go. Everything looks delicious.

Fallow said...

I am SO glad you posted this recipe. This is my tried-and-true bread recipe and I was stupid and didn't save a backup copy of it and lost the recipe and didn't remember where I found it. It looks like the site where it was originally posted is down, but I was lucky enough to find that you've reposted it! Thank you SO much! You're going to make my family happy with the first loaf and my boyfriend happy with the second :]