"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Country White Bread Recipe

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This recipe for Country White Bread, by , is from The Dean Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ann Dean
Added: Wednesday, April 12, 2006


1 cup warm water (95 to 105 degrees

2 teaspoons (0.25 ounce) fresh yeast (see note)

1 cup (4.875 ounces) all-purpose flour

For the dough:

3/4 cup warm water (95 to 105 degrees)

3 tablespoons honey

4 teaspoons (0.5 ounce) fresh yeast

1/4 cup plus 1 teaspoon vegetable shortening

4 3/4 cups (22 ounces) all-purpose flour

1 tablespoon salt

To create the starter: Combine water and yeast in a medium mixing bowl. Stir to dissolve the yeast completely. Add flour; stir until it is incorporated. Cover with a cloth and ferment the starter at room temperature for 30 minutes.

To prepare the dough: Combine water, honey and yeast in the bowl of a stand mixer fitted with a dough hook. Stir to dissolve the yeast completely. Add shortening, flour, salt and fermented starter. Beat on low speed until the dough is smooth and thoroughly mixed. Remove the dough from the mixing bowl.

Divide the dough into 2 pieces weighing about 22 ounces each. (Freeze any remaining dough for future use.) Roll each piece of dough into a smooth ball. Place the dough on the counter or in a proofing basket; cover with a warm, damp cloth. Let rest at room temperature for 30 minutes.

Form the dough into loaves; place in two greased 8-by-4-inch loaf pans. Cover with a warm, damp cloth, and let rest at room temperature for 30 minutes. The loaves will rise slightly. Preheat the oven to 400 degrees.

Score the loaves with a sharp knife, spray the dough with water, and bake for 30 to 40 minutes, until the crusts are a deep golden brown and the middle of the loaves reaches 190 to 200 degrees.

Remove the loaves from the pans; let cool on racks for 30 minutes.

Personal Notes:
Personal Notes:
This recipie is not for a bread machine! You will have to knead this by hand!




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