Grandma’s Country White Bread

Grandma’s Country White Bread

If you are looking for a sure-fire, crowd-pleasing, delicious white bread, look no further.

This is it!

A friend who lives in the small town of Carey, Idaho, where I grew up, sent me a message a while ago asking about a good white bread recipe, so I wrote this post with her in mind.

This recipe comes from my grandmother, and it is absolutely, hands-down our favorite white bread recipe ever. The ingredients are simple, and the flavor, texture, and consistency of this country-style bread are perfect. Country-style bread is made with unbleached, coarsely ground flour, which makes it a little more rustic (read: tasty). If you don’t own a grinder, or if you’ve just got regular all-purpose flour to work with, don’t fret. I’ve had great success using both types of flour. In fact, the bread used for the photos of this post was made with just plain jane all-purpose flour, which tends to rise better than whole wheat flour.

Now, typically, I make whole wheat bread for my family using ground-up hard red wheat, but once in a while I’ll get out my wheat grinder and grind up some hard white wheat, and make a couple of loaves of this amazing bread. This recipe has a little more sugar and a little more salt than the Best Wheat Bread recipe. So, yes. This bread is not quite as healthy as what I typically feed my family…but it is definitely better than the store-bought white bread, and it is oh, so good. Plus, it is amazingly inexpensive to make! If you remember my post on Grandma Benson’s Dinner Rolls, you’ll find that this recipe uses essentially the same ingredients. And if you’ve tried those rolls, you KNOW how good this bread recipe will be!

INGREDIENTS:

3 cups lukewarm water
1/4 cup sugar
1 1/2 Tbsp. yeast
1/3 cup oil
1 Tbsp. salt
6 – 7 cups unbleached ground white wheat flour (You can use regular all-purpose flour with success as well. You will need more flour… closer to 8 cups, and it will make a softer, less coarse bread.)
*Opt. 1 Tbsp. vital wheat gluten (if using whole white wheat flour)

DIRECTIONS:

In a large mixing bowl, dissolve yeast in
warm water and sugar. Let sit for 10 minutes. Add the oil. Add the salt and flour (starting with 6 cups of flour). Mix all together. Knead the dough thoroughly until all ingredients are incorporated, and the dough is smooth, elastic, very slightly sticky, and pulls away from the bowl (6-10 minutes). As you knead the dough, you may add more flour as needed, and repeat the process until the dough reaches the desired consistency.

Cover the bowl of dough with a dish towel or plastic wrap and let rise until doubled (an hour or more depending on how warm your kitchen is.) You may speed up this process by placing the covered bowl inside the oven with the oven light on, and another bowl of warm water sitting on the lower rack.

ENJOY!

What do you think?

22.6k Points
Upvote Downvote
Italian Cream Stuffed Cannoncini

Italian Cream Stuffed Cannoncini (Puff Pastry Horns)

CRANBERRY ORANGE CAKE

CRANBERRY ORANGE CAKE