The Bloom: In a large bowl, combine the warm water, sugar, and yeast. Let it sit for 5–10 minutes until it becomes foamy. This is how you know your yeast is alive!
The Mix: Add the melted butter (or oil) and salt. Gradually stir in the flour, one cup at a time, until a shaggy dough forms and pulls away from the sides of the bowl.
The Knead: Turn the dough onto a floured surface. Knead for 8–10 minutes by hand (or 5 minutes in a stand mixer) until the dough is smooth, elastic, and “springs back” when poked.
The First Rise: Place the dough in a lightly greased bowl. Cover with a damp cloth and let rise in a warm, draft-free spot for 1–1.5 hours, or until doubled in size.
The Shape: Punch the dough down to release air. Roll it into a rectangle and then roll it up tightly like a sleeping bag. Place it into a greased 9×5-inch loaf pan.
The Second Rise: Cover and let rise again for 30–45 minutes until the dough has risen about an inch above the rim of the pan.
The Bake: Preheat oven to 190°C (375°F). Bake for 30–35 minutes. The loaf should be golden brown and sound “hollow” when tapped on the bottom.
The Finish: Brush the top with a little extra butter while hot for a chef’s kiss soft crust.
Serving and Storage: The Perfect Slice
How to Serve
Resist the urge to cut it immediately! Let it cool for at least 30 minutes so the internal structure sets. For a classy look, serve thick slices with honey butter or use it as the base for an Avocado Toast.
Storage Tips
Because there are no preservatives, store in a bread box or a paper bag for up to 3 days. Freezing Tip: Slice the loaf before freezing! You can take out individual slices and pop them directly into the toaster for a soooo good “fresh-baked” taste any time.
Tips: Pro-Level Baking Secrets
The Windowpane Test: To see if you’ve kneaded enough, take a small piece of dough and stretch it thin. If you can see light through it without it tearing, your gluten is perfectly developed!
Water Temp Matters: If your water is too hot (over 50°C), you will kill the yeast. If it’s too cold, it won’t wake up. Think “baby bathwater” temperature.
Variations: Making it Your Own
This master dough can be adapted for any occasion:
The Everything Loaf: Brush the top with egg wash and sprinkle with “Everything Bagel” seasoning before baking.
The Cinnamon Swirl: Before rolling the dough in step 5, sprinkle the surface with cinnamon sugar.
The Garlic Herb: Add 1 tsp of dried rosemary and 1 tsp of garlic powder to the flour mix.
Tips: Why Sugar?
Is the sugar just for sweetness?
“Sugar serves two purposes: first, it provides immediate food for the yeast, allowing for a faster and more vigorous rise. Second, it aids in the ‘Maillard reaction’—the browning of the crust—giving your Country White Bread that classy look golden finish.”
Conclusion: A Daily Luxury
Country White Bread is proof that the simplest things are often the best. It’s a soooo good recipe that turns the act of making a sandwich into a gourmet experience. Once you experience the texture of homemade bread, the store-bought versions just won’t compare. Enjoy the bake!
Frequently Asked Questions
Can I use Bread Flour?
Yes! Bread flour has more protein and will result in a slightly chewier, taller loaf. Both work beautifully.
My bread didn’t rise, what happened?
This is usually due to “expired” yeast or water that was too hot. Always check the date on your yeast packet!
How do I get a crispier crust?
If you prefer a crunchy crust, don’t brush the top with butter at the end. You can also place a pan of water on the bottom rack of the oven to create steam during the bake.
