White Country Bread


This recipe makes a good basic white bread.  It uses vegetable oil instead of butter, so is better for heart healthy diets.



packages active dry yeast
cups warm water (105 to 115 degrees)
cup sugar
teaspoons salt
6 to 6 1/2
cups all-purpose or bread flour
Vegetable oil
Margarine or butter, softened



Dissolve yeast in warm water in large mixing bowl.  Stir in sugar, salt, eggs, 1/4 cup oil, and 3 cups of the flour.  Beat until smooth.  Mix in enough remaining flour to make dough easy to handle.


Turn dough onto lightly floured surface; knead until smooth and elastic, 8 to 10 minutes.  Place in greased bowl; turn greased side up.  (At this point, dough can be refrigerated for 3 to 4 days.)  Cover, let rise in warm place until double, about 1 hour.  (Dough is ready if indentation remains when touched).


Punch down dough; divide into halves.  Roll each half into rectangle, 18 x 9 inches.  Roll up tightly, beginning at 9-inch side.  Press with thumbs to seal after each turn.  Pinch edge firmly to seal.  Press each end with side of hand to seal; fold ends under loaf.  Place loaf, seam side down, in greased baking pan, 9 x 5 x 3 inches.  Brush with oil.  Let rise until double, about 1 hour.


Heat oven to 375° F.  Bake until loaves are deep golden brown and sound hollow when tapped, 30 to 35 minutes or 190 to 200 degrees with an instant read thermometer. Remove from pans.  Brush with margarine; cool on wire racks. 


Makes 2 loaves.