1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 loaves 670g Recipe makes 4 loaves)
Calories 1590
Calories from Fat 262		(16%)
Amount Per Serving		%DV
	Total Fat 29.1g	44%
	Saturated Fat 10.2g	51%
	Monounsaturated Fat 10.6g
	Polyunsaturated Fat 6.0g
	Trans Fat 0.0g
Cholesterol 31mg		10%
Sodium 2563mg		106%
Potassium 985mg		28%
Total Carbohydrate 284.2g		94%
	Dietary Fiber 10.2g	40%
	Sugars 38.6g
Protein 43.7g		87%
how is this calculated?

Country White Bread

Recipe #141600 | 3½ hours | 3 hours prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: startnover
Oct 17, 2005

This is my favorite bread recipe (for white bread) It makes wonderful bread bowls for soup. This makes 4 loaves but can easily be halved. I've made half of it into loaves and half into breadbowls too.

4 loaves (change servings and units)

Ingredients

2 cups hot water
1 cup powdered milk (instant)
2 cups cold water
2 tablespoons yeast
1/2 cup sugar
4 teaspoons salt
1/3 cup shortening
2/3 cup mashed potatoes (I use instant ,or you can sub with 1 egg if you'd rather)
10-12 cups flour

Directions

1
Stir milk powder and hot water together till well mixed.
2
Add cold water and now it should be cool enough for yeast, add yeast.
3
Then add sugar, salt, shortening, and potatoes one at a time.
4
Add flour 2 cups at a time till you get a soft but not sticky dough (you may not need all the flour).
5
Mix well or knead for about 5 minutes or till elastic.
6
Place in a bowl that has been lightly sprayed with pan spray and cover with a towel and let rise 1-1/2 hrs or till doubled.
7
Punch down let rise 1 hours.
8
Punch down and divide into 4 loaves or bread bowls or whatever.
9
Place in greased pans or on a greased cookie sheet.
10
Let rise 1/2 hr and bakein 325 oven for 30 min or till bottom sounds hollow when thumped.
11
For raisin bread add 1 cup of raisins mixed with 1-2 t cinnamon per loaf, it makes great toast! My mother always "plumped" the raisins by soaking them or boiling them for a few minutes first.

Questions about this recipe?

Featured Reviews for This Recipe

From: gailanng

On Dec 17, 2008

I've made this wonderful bread at least 5 times. I just paired it with Lorac's Josephinas recipe which produced a lovely combination. Let the neighbors get a whiff of this and you'll be the envy of your neighborhood. Forgot, if not eaten in a day or two, freeze the remainder for another time.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: rhondalynne

On Nov 7, 2007

Easy to make and good flavor. I used the egg instead of the potatoes and substituted 5 cups of whole wheat flour for some of the white flour (I didn't have bread flour so I used all purpose flour.) The dough raised quickly! Thanks for the recipe!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Lauralie41

On Jun 10, 2006

This is the first bread recipe that I have been successful with! Awesome bread that is hard to stop eating! I did use 1 egg instead of the mashed potatoes and added the cinnamon and raisins to one loaf. Thank you so much homegirl for posting this wonderful bread recipe!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: NcMysteryShopper

On Jan 20, 2006

Great bread recipe and I would even go so far as to say fool proof! I used the dough cycle on the bread machine and took the dough out to rise and followed the instructions from there....and boy did this bread rise!!! I did not have powdered milk so I warmed whole milk and it worked just fine. I halved the recipe and then halved one of the loaves so I had a large round loaf and two small round loaves. I used the small round loaves for soup bowl. It was perfect!!! Thanks so much!

0 people found this review helpful

Was this review helpful to you? YES | NO

Read all 5 reviews