Grandma’s Country White Bread

Here’s a classic, soft, old-fashioned Grandma’s Country White Bread—perfect for sandwiches, toast, or just warm with butter.

Grandma’s Country White Bread (Makes 2 loaves)

Ingredients

• 2 cups warm water (110°F / 43°C)

• 2¼ tsp active dry yeast (1 packet)

• ¼ cup granulated sugar

• 2 tbsp vegetable oil or melted butter

• 1 tbsp salt

• 5½–6 cups all-purpose flour

Instructions

1. Activate yeast: In a large bowl, combine warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.

2. Mix: Stir in oil (or butter) and salt. Add flour 1 cup at a time until a soft dough forms.

3. Knead: Turn onto a floured surface and knead 8–10 minutes until smooth and elastic.

4. First rise: Place dough in a greased bowl, cover, and let rise in a warm place until doubled (about 1 hour).

5. Shape: Punch down dough, divide in half, and shape into loaves. Place in two greased 9×5-inch loaf pans.

6. Second rise: Cover and let rise 30–45 minutes, until dough rises just above the pan edges.

7. Bake: Bake at 350°F (175°C) for 30–35 minutes until golden brown and sounds hollow when tapped.

8. Cool: Brush tops with butter if desired. Cool on a rack before slicing.

Tips from Grandma

• For extra-soft bread, replace ½ cup water with warm milk.

• Cover loaves loosely with foil if they brown too quickly.

• Store wrapped at room temperature for up to 3 days, or freeze up to 3 months.

If you want a single loaf, bread machine, or no-knead version, I can adjust it.