Grandma’s Country White Bread is a delightful, homemade recipe that captures the essence of traditional baking.
With its simple ingredients and straightforward process, this bread yields a soft, fluffy texture perfect for sandwiches, toast, or enjoying with a pat of butter.
The combination of unbleached white wheat flour and a touch of vital wheat gluten ensures a hearty loaf that rises beautifully.
Whether you’re an experienced baker or just starting, this recipe brings the warmth and nostalgia of freshly baked bread right into your kitchen.
Ingredients
Luke-warm water: 3 cups
Sugar: 1/4 cup
Yeast: 1 1/2 Tbsp.
Oil: 1/3 cup
Salt: 1 Tbsp.
Unbleached ground white wheat flour:
6 – 7 cups (regular all-purpose flour is also fine; about 8 more cups of flour will be needed.
This will result in a softer, less-coarse bread.)
Vital wheat gluten: 1 Tbsp. (only if using whole white wheat flour)
How To Make Grandma’s Country White Bread
1. Start by dissolving yeast, in a large mixing bowl, in warm water and sugar and let sit for 10 minutes.
2. You’ll want to add the oil, the salt and flour (starting with 6 cups of flour) and mix everything well.
3. Now, knead the dough thoroughly for 6 to 10 minutes, or until everything is incorporated (that’s right, just till the dough is smooth, elastic, very slightly sticky, and pulls away from the bowl).
4. Whilw kneading the dough, be sure to add more flour as needed.
And please repeat the process until dough reaches the desired consistency.
5. Using a dish towel or plastic wrap, cover the bowl of dough.
Let rise until doubled, it takes at least 1 hour depending on how warm your kitchen is.
It’s wise to place the covered bowl inside the oven with the oven light on, and another bowl of warm water sitting on the lower rack so to speed up this process.
To enhance your Grandma’s Country White Bread, consider adding dried herbs like rosemary or thyme for an aromatic twist, or fold in shredded cheese for a cheesy flavor.
For a heartier loaf, substitute half or all of the white flour with whole wheat flour, or incorporate a bit of honey for a subtly sweet variation.
Ensure thorough kneading to develop gluten, which gives the bread its structure, and create a warm rising environment by placing the dough in a turned-off oven with the light on.
If the dough feels too sticky, gradually add flour; if it’s too dry, a splash of water can help.
Once baked, allow the bread to cool completely before storing it in an airtight container for up to three days, or slice and freeze for longer preservation.
These tips and variations will elevate your bread-making experience!
To store Grandma’s Country White Bread, allow it to cool completely after baking.
Wrap the loaf tightly in plastic wrap or aluminum foil, or place it in an airtight container to maintain freshness.
The bread can be kept at room temperature for up to three days.
For longer storage, slice the bread and freeze it in a freezer-safe bag or container, where it will remain good for up to three months.
When you’re ready to enjoy it, simply thaw at room temperature or toast slices directly from the freezer for a quick treat.