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| Grandma's Country White Bread |
Jump to Section
- Recipe Card
- Ingredients
- Instructions
- Why You’ll Love This Recipe
- Equipment You’ll Need
- My Best Cooking Tips & Kitchen Secrets
- Fun Variations & Substitutions
- How to Store & Make Ahead
- Perfect Serving Ideas
- Nutrition Info
- Frequently Asked Questions
Introduction
Hey friends! Today I’m sharing something really close to my heart — my Grandma’s Country White Bread.
This is the bread I grew up eating. Every Sunday morning my grandma would bake a couple of loaves, and the whole house would smell like heaven. I remember standing on a little stool next to her, “helping” knead the dough with my tiny hands. Sometimes I’d add too much flour and the bread would come out heavy, but grandma would just smile and say, “Next time it’ll be better, sweetheart.”
I’ve been making this bread for over 15 years now, and it never fails to bring back those warm memories. There’s nothing quite like slicing into a fresh, warm loaf and spreading butter on it while it’s still steaming. My kids ask for it all the time, and even my husband (who isn’t a big bread person) loves it toasted with jam.
This recipe is simple, forgiving, and makes two beautiful loaves. Whether you’re a beginner or an experienced baker, I promise you can do this. If I can do it after my early disasters, you totally can too!
Recipe Card
This is my go-to bread when I want my house to smell like home.
Ingredients
- 3 cups lukewarm water (not too hot!)
- ¼ cup sugar
- 1½ tablespoons active dry yeast
- ⅓ cup vegetable oil (or canola)
- 1 tablespoon salt
- 6–7 cups unbleached all-purpose flour (you may need up to 8 cups if using regular flour)
- Optional: 1 tablespoon vital wheat gluten (if using whole white wheat flour)
Instructions
- In a large mixing bowl, dissolve the yeast in the lukewarm water and sugar. Give it a gentle stir and let it sit for about 10 minutes until it gets nice and foamy.
- Add the oil and salt, then start adding the flour one cup at a time.
- Now here’s the fun part — mix everything together. When it starts getting hard to stir, get your hands in there! Knead the dough for 6–10 minutes until it’s smooth, elastic, and just a tiny bit sticky.
- If the dough feels too wet, add a little more flour, one spoonful at a time. You want it to pull away from the sides of the bowl but still be soft.
- Cover the bowl with a clean dish towel or plastic wrap and let the dough rise in a warm spot until it doubles in size (about 1 hour or more).
- Punch the dough down gently, divide it into two equal parts, and shape each into a loaf.
- Place the loaves in greased bread pans. Cover again and let them rise for another 30–45 minutes.
- Preheat your oven to 350°F (175°C). Bake for 30–35 minutes until the tops are golden brown and the loaves sound hollow when tapped.
- Remove from the oven and let them cool on a wire rack for at least 20 minutes before slicing.
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Why You’ll Love This Recipe
- Fresh homemade bread that beats store-bought any day
- Only a few simple ingredients
- Makes two big beautiful loaves
- Perfect for beginners
- Your house will smell amazing
- Great for sandwiches or toast
- Freezes beautifully
Equipment You’ll Need
- Large mixing bowl
- Measuring cups and spoons
- Bread pans (2)
- Clean dish towel
- Wire cooling rack
My Best Cooking Tips & Kitchen Secrets
- Lukewarm water is important — too hot kills the yeast, too cold and it won’t rise.
- Don’t be afraid to add more flour while kneading. Every kitchen is different.
- I often put the bowl in the oven with just the light on to help it rise faster.
- For softer bread, use all-purpose flour. For heartier bread, use white whole wheat.
Fun Variations & Substitutions
- Add honey instead of sugar for a touch of sweetness
- Mix in some oats or seeds on top before baking
- Make it garlic bread by adding minced garlic and herbs
- Turn leftovers into French toast the next day
How to Store & Make Ahead
Store in a bread bag or airtight container on the counter for 3–4 days. For longer storage, slice and freeze in freezer bags for up to 3 months. It toasts beautifully straight from the freezer.
Perfect Serving Ideas
- Fresh with butter and jam
- As sandwich bread
- Toasted for breakfast
- With soup or stew for dinner
Nutrition Info (approximate per slice)
| Item | Amount |
|---|---|
| Calories | 140 |
| Fat | 3g |
| Carbs | 25g |
| Sugar | 3g |
| Protein | 4g |
Frequently Asked Questions
Related Recipes You Might Like
- Peanut Butter Balls (Buckeye Balls)
- Pecan Pie Pound Cake
- Southern Buttermilk Pie
Image Placement & Alt Text Suggestions:
- Hero: “Freshly baked homemade country white bread loaves on a wooden cutting board”
- Yeast activating in bowl
- Kneading the dough by hand
- Dough rising in bowl
- Shaped loaves in pans before second rise
- Golden baked bread just out of the oven
- Slice of bread with butter melting on top
- Loaf being sliced