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Country White Loaf Bread

There’s nothing quite like the smell of fresh bread rising in the kitchen, and this Country White Loaf is comfort at its finest. With a golden, tender crust and a soft, pillowy crumb, this classic scratch-made bread is perfect for everything from buttered breakfast slices to hearty sandwiches. Simple ingredients, slow proofing, and a whole lot of love come together to create a timeless loaf that tastes just like home.
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Servings: 2 Loaves
Course: Baked Goods, Breads
Cuisine: Baked Goods, Southern
Ingredients Equipment Method

Ingredients
  

  • 2 1/2 cups warm water (about 110 degrees)
  • 2 tablespoons yeast
  • 1/4 cup sugar
  • 1 tablespoon sea salt or kosher salt
  • 6 cups all purpose flour
  • 1 tablespoon olive oil
  • 1 tablespoon butter

Equipment

  • Stand Mixer with Dough Hook
  • Medium Bowl
  • Large Bowl (Glass Preferred)
  • 2 9x5 Loaf Pan

Method
 

  1. In a medium bowl, stir together the warm water, yeast, and sugar until the yeast and sugar are dissolved. Allow it to sit for about 5 minutes. The yeast will be foamy or bubbly.
  2. In the bowl of a stand mixer fitted with a dough hook, add the sea salt, flour, oil, and melted butter and turn on low speed. Gradually add the water-yeast mixture. Increase the mixer speed to medium and mix until the dough is smooth and pulls away from the sides of the bowl, about 2 minutes. If there are dry ingredients left in bowl, add a tablespoon of water at a time until all the flour is well incorporated.
  3. Grease a medium glass bowl. Transfer dough to bowl, coating in oil. Cover with a tea towel and place to rise until the dough doubles in size, about 1 hour. Preheat the oven to 375 degrees.
  4. Punch down the dough and turn it out onto a lightly floured surface. With floured hands, divide the dough into two equal portions.
  5. Grease two 9 x 5 inch loaf pans with cooking spray. Shape each half into a loaf and place into prepared pan. Cover pans with a tea towel and let rest 20 minutes for a second rise.
  6. Bake the loaves until golden brown, 20 to 25 minutes.
  7. Remove the bread from the oven and turn it out onto a cooling rack. Brush the tops with melted butter. Cool for at least 10 minutes before slicing.