I really miss the Freaky Friday, Lindsay Lohan days. I really miss those worn to death purple suede ankle boots I had to throw out at the end of last winter. And I know for sure I’ll miss this bread as soon as it’s gone.
Gone are the years of coming home from school to fresh bread topped with melty butter. But at least I can make it at home and eventually I’ll make memories of coming home to fresh from the oven bread for somebody else. So want to come over and have some already?
Country White Bread
Recipe from Betty Crocker: Baking for Today
- 2 packages regular active dry yeast (4 1/2 t)
- 2 cups warm water (105-115 F)
- 1/2 cup sugar
- 2 t salt
- 2 eggs
- 1/4 cup vegetable oil
- 6-6 1/2 cups all-purpose flour
- softened butter for brushing on top post-baking
- In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, vegetable oil, and 3 cups flour. Beat with an electric mixer for one minute at a low speed, scraping the bowl as necessary. Beat for another minute at a medium speed, scraping the bowl frequently. Stir in enough of the remaining 3-3/12 cups of flour to make the dough easy to handle.
- On a lightly floured surface, knead dough for 5-8 minutes or until smooth and springy. Spray a large bowl with cooking spray and place the dough in the bowl, turning dough to grease all sides. (At this point the dough can be refrigerated for 3 – 4 days.) Cover and let rise in a warm place for about an hour to an hour and fifteen minutes or until dough has doubled in size. Dough is ready if impression remains when touched.
- Spray the bottoms and sides of two bread pans (9 x 5 inch). Gently push fist into dough and divide into two equal halves. Tuck the long ends of the dough under the center of the dough stretching the top so that it’s domed and pretty. Allow dough to rise in bread pans in a warm place for an hour or until double in size/peaking over the top of the bread pans. About half way through pre-heat your oven to 375 degrees F.
- Bake for 30-35 minutes or until loaves are deep golden brown and sound hollow when flicked. Remove from pans and cool on a wire rack. If they stick a little bit, use a paring knife to loosen the bread from the edges.
- Brush loaves with butter and cool before wrapping up.