Bread Machine Country White Bread Recipe

Photo: Uncut Recipes

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In the quiet corners of the countryside, where life moves at a leisurely pace and nature sings its evergreen tune, lies a secret many townsfolk cherish: the art of baking the classic Country White Bread. No, it's not about posh eateries or gourmet experiences. It's about a humble loaf, simple yet wholesome, a bread that has been the heart and soul of many a rustic table.

Think about it. How many tales of valor, love, or just daily adventures have been exchanged over slices of warm, freshly baked white bread? How many bonds strengthened, decisions made, or friendships rekindled? The beauty of the Country White Bread lies not just in its flavor, but also in its ability to bring people together, to act as the backdrop to countless memories.

Now, thanks to the marvel that is the bread machine, this countryside secret can grace your table with ease. No longer is this bread a luxury reserved for those with hours to spare in the kitchen. With a few basic ingredients and the push of a button, the essence of the countryside can waft through your home, inviting all to gather around.

Join us on this baking journey and bring home a slice of rustic charm with this Country White Bread recipe. Here's to simple joys and the magic of bread!

JUMP TO:

INGREDIENTS:

All-Purpose Flour vs. Bread Flour: These flours provide the structure of your bread. Bread flour contains more protein, producing more gluten, and hence a chewier texture in comparison to all-purpose flour. Opt for unbleached flours, as they contain fewer chemicals and additives. Brands such as "King Arthur" and "Bob's Red Mill" are renowned for their quality.
Alternatives: If bread flour isn't available, you can use all-purpose flour for the entire recipe. However, the texture might be slightly less chewy. Interactions: The balance between these two flours gives the bread a soft yet slightly chewy texture – a hallmark of many country white bread recipes.

Extra Virgin Olive Oil: Provides moisture, flavor, and extends the shelf life of your bread. Look for cold-pressed, and ideally, in a dark glass bottle to prevent it from getting rancid. "Colavita" and "Bertolli" are reputable brands, but regional or locally-produced varieties can often provide richer flavors.
Alternatives: Canola or sunflower oil can be used, but olive oil gives a distinct flavor profile that's hard to replicate.

MAIN STEPS:

Bread Machine Settings: Not all bread machines are created equal. The ‘quick’ or ‘rapid’ setting is generally designed for recipes with baking soda or recipes with a high yeast content. If your machine lacks this specific setting, referring to the manual for a similar setting is crucial. The crust setting will influence the color and crunchiness of the exterior, with 'medium' offering a balanced result.

SERVED WITH:

Starter: Tomato Bruschetta (Italy): Diced tomatoes marinated in olive oil, garlic, basil, and balsamic vinegar, served atop toasted slices of country white bread. A simple yet flavorful Italian appetizer.

Side Dish: French Onion Soup (France): A rich broth made from caramelized onions, beef or vegetable stock, and wine, often topped with a slice of country white bread and melted cheese, baked until bubbly.

Main Course: Ploughman's Lunch (United Kingdom): A traditional British dish that consists of cold, simple ingredients such as cheese, pickles, boiled eggs, apple slices, and ham or beef. The country white bread is essential to accompany and balance out the flavors.

Salad: Caesar Salad (Mexico/USA): Crunchy romaine lettuce tossed in a creamy Caesar dressing, topped with parmesan cheese, croutons (which can be made from the country white bread), and sometimes anchovies or grilled chicken.

Dessert: Bread and Butter Pudding (United Kingdom): A classic British dessert where slices of bread, often slightly stale, are layered with butter, sugar, and raisins, then soaked in a mixture of milk, cream, and eggs before being baked to perfection.

Sandwich: Croque Monsieur (France): A gourmet ham and cheese sandwich. The country white bread is layered with ham, creamy béchamel sauce, and Gruyère cheese, then toasted until crispy and golden.

ALTERNATIVES:

Course: Focaccia (Italy): This is an olive oil-rich flatbread that's seasoned with coarse salt and, often, herbs like rosemary. It's commonly used in Italy as a side dish or sandwich bread. Its tender crumb and crusty exterior make it a favorite in Italian cuisine.

Course: Naan (India): A soft, pillowy flatbread that is baked in a tandoor or clay oven. Traditionally paired with curries or kebabs, its chewy texture and slight tang come from yogurt, which is often incorporated in the dough.

Course: Bannock (Canada): Originally from the indigenous peoples of Canada, this is a flat quick bread. It can be baked, fried, or cooked over an open flame. Its simplicity lends itself to be served alongside stews or simply with jam.

Course: Pita Bread (Middle East): A round pocket bread that puffs up when baked, creating a hollow center. It's a staple in Middle Eastern cuisine, often filled with falafel, hummus, or kebabs.

Course: Challah (Jewish cuisine): A sweet, braided bread traditionally baked for the Sabbath. It uses ingredients similar to country white bread but incorporates eggs and honey, giving it a rich, golden hue and a slightly sweet flavor.

Course: Bolillos (Mexico): Crusty rolls that are a staple in Mexico, often used for tortas (sandwiches). Their crisp exterior and soft interior make them perfect for holding fillings like refried beans, cheese, and various meats.

Course: Baguette (France): The iconic French loaf known for its long, thin shape and crispy crust. While it uses basic ingredients like the country white bread, the technique and long fermentation give it a unique texture and taste. It's a must-have alongside cheese or simply with butter.

HISTORY:

White bread, as a concept, traces back thousands of years, its origins nestled in ancient civilizations. The Greeks, Egyptians, and Romans had their own versions of it, each made from finely milled grains that removed the bran and the germ. This "refinement" process resulted in a lighter, softer bread that became sought after among the upper classes as it was seen as a purer, more luxurious alternative to the denser, whole-grain breads consumed by the masses.

As the industrial age dawned, the mass production of food became the norm. In the 19th century, innovations in milling technology allowed for white flour to be produced on a larger scale and at a reduced cost. This meant that what was once a luxury could now be enjoyed by many. The soft, fluffy texture of white bread became symbolic of progress, hygiene, and modernity. It also had a longer shelf life than its whole-grain counterpart, making it a staple in many households.

The invention of the bread machine in the late 20th century transformed home baking. It offered convenience and consistency to households, allowing them to enjoy freshly baked bread without the intensive labor traditionally associated with bread-making. Among the earliest recipes tailored for these machines was the "Country White Bread". This wasn't a revolutionary new recipe but an adaptation of the beloved classic white bread suitable for the automated processes of the bread machine. It's evident that its essence was born from a collective longing for traditional tastes combined with contemporary convenience.

TIPS:

Steam Injection: If your bread machine allows for steam injection or if you can manually introduce steam, do so in the initial stages of baking. Steam in the early baking phase helps in the oven spring of the bread, leading to a crispier crust and a softer interior.

Bake in the Oven: While a bread machine simplifies the bread-making process by handling everything from mixing to baking, the resulting loaf often has a denser texture and a harder crust. For those seeking a different finish, consider baking the bread in a conventional oven. To do this, set your bread machine to the "dough only" mode. After the initial rise and punch-down, transfer the dough to a greased loaf pan. Allow it to undergo a second rise until it doubles in size, which typically takes around 45 minutes, and then proceed with baking for about 25 minutes at 190C / 375F.

Ingredients:

Conversions and Servings: Cups (1 Loaf • About 1lb / 450g) Cups (1 Loaf • About 1.5lb / 680g) Cups (1 Loaf • About 2lb / 905g) Cups (1 Loaf • About 2.5lb / 1130g) Cups (1 Loaf • About 3lb / 1360g) Cups (1 Loaf • About 3.5lb / 1580g) Cups (1 Loaf • About 4lb / 1810g) Imperial (1 Loaf • About 1lb) Imperial (1 Loaf • About 1.5lb) Imperial (1 Loaf • About 2lb) Imperial (1 Loaf • About 2.5lb) Imperial (1 Loaf • About 3lb) Imperial (1 Loaf • About 3.5lb) Imperial (1 Loaf • About 4lb) Metric (1 Loaf • About 450g) Metric (1 Loaf • About 680g) Metric (1 Loaf • About 905g) Metric (1 Loaf • About 1130g) Metric (1 Loaf • About 1360g) Metric (1 Loaf • About 1580g) Metric (1 Loaf • About 1810g)

Directions:

01 - Begin by collecting all the ingredients you'll need for this recipe.

02 - Carefully pour or place each ingredient into your bread machine. Remember to follow the order or sequence suggested by the bread machine's manual or manufacturer for the best results.

Photo: Uncut Recipes

Choosing the Right Settings:

03 - On your bread machine, find and select the 'quick' or 'rapid' setting, if it's available. Additionally, ensure you choose the 'medium crust' option to get that perfect golden-brown finish.

04 - After setting it up, press the 'start' button to begin the baking process.


Post-Baking:

05 - Patience is key! After around 2.5 hours, your delicious bread should be baked to perfection. Carefully remove it from the machine and place it on a cooling rack to allow it to settle and cool down a bit.

06 - Once it's cool enough to handle, slice it up using a bread knife and get ready for a delightful treat. Relish each bite and enjoy your homemade Country White Bread!

Photo: Uncut Recipes

Notes:

Water Temperature: Ensure the water is genuinely lukewarm to activate the yeast effectively without killing it. Too hot or too cold water might not yield the desired bread texture.

Protecting the Yeast: It's essential to keep yeast separate from salt, as salt can deactivate it, leading to a poorly risen bread. If you're using dry yeast, combine the salt with the wet ingredients first. Then, introduce the yeast, placing it atop the remaining dry components.

Olive Oil Substitution: If you don't have olive oil on hand, other neutral oils like canola or vegetable oil can be used. For a richer taste, melted butter can also be a substitute.

Machine Monitoring: It's always a good practice to occasionally peek through the bread machine's window, if available, to see how the kneading is progressing. If the dough looks too wet or too dry, you might need to make minor adjustments.

Storing: To maintain freshness, store the bread in an airtight container or bread box. If not consumed within 2-3 days, consider refrigerating or freezing to prolong its life. For freezing, slice the bread and store it in freezer-safe bags. This way, you can thaw only the number of slices you need.

Additional Flavors: For a twist, consider adding dried herbs or garlic powder to the dough for a more flavorful bread.

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Written by: Uncut Recipes

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