Country FarmHouse White Bread
Makes 4 Large Loaves
4 cups Warm Water
8 Tablespoons Sugar
8 Tablespoons Yeast
4 Tablespoons Olive Oil
4 teaspoons Salt
7 - 10 cups Flour
This recipe makes 4 large loaves.
Add sugar to 1 cup of the warm water and stir. Then dissolve yeast in the sugar water. Let the sugar/yeast mixture rest until doubled in size.
Pour oil in bowl, add sugar/yeast mixture, remaining 3 cups of water and salt.
Add flour, 2-3 cups at a time. Knead (gently massage with your hand) to make a soft, not sticky dough. TIP: You're done kneading if when you touch it, the bread doesn't stick to your finger. If it sticks to your fingers, ADD more flour. The original recipe called for 7 cups of flour, but I'll be completely honest and state that I've always used at least 9-10 cups of flour. So don't be nervous if you seem to be adding more flour.
Cut the dough into four equal pieces. Set on a greased counter top, cover with a towel and let stand for 15 minutes.
Pound each piece with a wooden spoon for 1 minute to get the air bubbles out. I roll mine with a wooden rolling pin also, just to make sure. Form into loaves and place in greased loaf pans.
Allow dough to raise until doubled in size ... again I let my dough rise until it's just a little above the top edge of the pan and I like it even better - a little lighter and very easy to cut into smaller slices when completely baked and cooled.
Bake at 350 degrees for 30-45 minutes or until golden on top. Rub butter on top while it's still warm, if desired.
To store, wrap in plastic wrap and place in a zip-top bag. Best served when warm but it's also nice to share with family, friends and neighbors.
Country FarmHouse Blessings,