Country’s White Bread
Prepare Loaf Pans: Grease two 9×5-inch loaf pans.
Shape the Dough: Punch down the risen dough and divide it in half. Shape each half into a loaf and place them in the prepared loaf pans.
Second Rise: Cover the pans with a clean kitchen towel and let the dough rise for another 30-45 minutes, or until it has risen slightly above the rim of the pans.
Preheat Oven: Preheat your oven to 375°F (190°C).
Bake: Bake the loaves in the preheated oven for 25-30 minutes, or until the tops are golden brown and the bread sounds hollow when tapped.
Cool: Remove the loaves from the oven and let them cool in the pans for 10 minutes. Turn the loaves out onto a wire rack to cool completely before slicing.
Cook’s Notes and Tips
Water Temperature: Ensure the water is warm, but not too hot, to properly activate the yeast. Water that is too hot can kill the yeast.
Kneading: Proper kneading is key to developing the gluten, which gives the bread its soft texture. The dough should be smooth and slightly tacky but not sticky.
Check for Doneness: To check if the bread is done, tap the bottom of the loaf. If it sounds hollow, it’s ready.
Variations
Honey White Bread: Replace the granulated sugar with honey for a subtle sweetness.
Garlic Herb Bread: Add 1 teaspoon of garlic powder and 1 tablespoon of dried Italian herbs to the flour mixture for a savory twist.
Whole Wheat Blend: Substitute up to half of the all-purpose flour with whole wheat flour for a heartier loaf.
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