Country White Bread Recipe

 

AuthorSteve Nubie
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There’s white bread and then there’s country white bread. So, what’s the difference? Country white bread is a white bread variation that is slightly sweeter with a lighter texture. This is due to the sugar volume and the addition of an egg.

It’s also a good recipe for dinner rolls which you can shape and finish in the oven. It’s wonderful when toasted and makes great French toast as well.

INGREDIENTS:
 1 cup water, plus1tablespoon water (70-80 F)
 4 1⁄2 teaspoons vegetable oil
 3 1⁄2 cups bread flour
 1⁄4 cup sugar
 1 1⁄2 teaspoons salt
 1 large egg
 2 1⁄4 teaspoons instant yeast
DIRECTIONS:
1

Add all the ingredients to the bread maker. Select the basic bread setting; 1.5 pound loaf and medium crust.

For Dinner Rolls:
2

If you’re going to use this recipe for dinner rolls select the dough cycle setting.

3

Once the dough cycle is complete, melt a couple of tablespoons of butter in your hands and shape the dough into 16 uniformly sized balls.

4

Cover and let rise for 30 to 40 minutes. Bake in a 350° oven for 12 to 15 minutes or until the rolls are golden brown and serve.

Ingredients

INGREDIENTS:
 1 cup water, plus1tablespoon water (70-80 F)
 4 1⁄2 teaspoons vegetable oil
 3 1⁄2 cups bread flour
 1⁄4 cup sugar
 1 1⁄2 teaspoons salt
 1 large egg
 2 1⁄4 teaspoons instant yeast

Directions

DIRECTIONS:
1

Add all the ingredients to the bread maker. Select the basic bread setting; 1.5 pound loaf and medium crust.

For Dinner Rolls:
2

If you’re going to use this recipe for dinner rolls select the dough cycle setting.

3

Once the dough cycle is complete, melt a couple of tablespoons of butter in your hands and shape the dough into 16 uniformly sized balls.

4

Cover and let rise for 30 to 40 minutes. Bake in a 350° oven for 12 to 15 minutes or until the rolls are golden brown and serve.

Country White Bread Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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