Country White Bread

Country White Bread

Taken from http://www.tasteofhome.com/Recipes/Country-White-Bread

Ingredients

• 1 packages (1/4 ounce each) active dry yeast
• 1 cup warm water (110° to 115°) - hand kneading (cool water for food processor kneading)
• 1/4 cup sugar
• 1 1/2 teaspoons salt
• 1 egg, lightly beaten
• 2 Tbsp vegetable oil
• 3 1/4 cups bread flour

Directions (for hand kneading)

• In a large bowl, dissolve yeast in warm water. Add the sugar, salt, eggs, oil and 3 cups of flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down. Divide in half and shape into loaves. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 1 hour.
• Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 2 loaves (16 slices each).

Directions (for food processor kneading)

• Put all the dry ingredients into the food processor. Mix everything.
• Put egg and oil and pulse till incorporated.
• Let the mixer run while you pour the water in.
• When dough pulls away from wall and forms a ball, let it rest for 15 minutes (autolyse).
• After 15 minutes, run the processor for about 45 seconds. I had to pulse it to avoid overheating the processor motor.
• Turn out into an oiled pan and shape the dough to buns or whatever shape you want. Turn the dough to oil the top. Leave it rise in the pan that you intend to bake with. I think I left it there for more than an hour because I forgot. Bake as usual at 375° for 25-30 minutes.