One of my favorite things to make is this simple country white bread recipe. Making bread with yeast can be unpleasant for some people, but it doesn’t have to be.
This recipe only needs a few things, and I’ll show you how to make it step by step so you can do it right!
What Do You Make White Bread From?
White bread is made from white flour, which is wheat flour where the bran and germ have been taken out. White bread is made with white flour, water, salt, and yeast, among other things. Sometimes, things like milk, sugar, butter, and eggs are added to the bread dough to make it taste better. Milk, sugar, and butter are all used in this dish. These ingredients give the bread more taste and make it feel softer.
IS This Bread BLEACHED?
White bread at home should always be made with white flour that hasn’t been dyed. The bran and the germ have been taken out of white flour that has not been dyed, leaving only the endosperm, which is primarily white.
Bleaching the flour breaks down the proteins’ structure, making it hard to make a good gluten structure. But some types of white bread you can buy in the store do use bleached white flour. Stabilizers are also added to make up for the weaker structure of the proteins.
If you want white bread that doesn’t use bleached flour, the best way to get it is to make it yourself.
What makes it peasant bread?
It is called “Peasant Bread” because it is a simple recipe and was first made by peasants. When times were hard, people needed cheap recipes like this one for bread.
- 2 Tablespoons Yeast
- 2 Eggs
- 2 Cups Warm Water
- 6 Cups Flour
- 1 Tablespoon Salt
Country White Bread Recipe: Step-by-Step Instructions
In a big bowl, mix water and yeast together and wait for the yeast to foam
Add the eggs, oil, sugar, salt, and 3 cups flour and beat until smooth
Add remaining flour and stir.
Knead the dough for 8-10 minutes
Allow to rise until doubled in size in an oiled bowl
Divide it into three loaves and re-raise.
Bake for 25 to 30 minutes at 375°F.
- In 1 Slice
- Calories 125
- Fat 2g
- Carbohydrate 22g
- Sodium 200mg
- Sugars 3g
- Fiber 1g
- Protein 3g
Health Benefits of White Bread
According to the study’s findings, the nutrition of white bread, particularly regarding blood sugar increases, greatly depends on the consumer. But most of the time, producers make up for the lack of nutrients in white bread by adding micronutrients lost when the grain is refined.
That means white bread has essential vitamins and minerals, like iron and different B vitamins, that are good for your health. You might also be surprised when you look at the nutrition facts for white bread. For example, High-quality white bread from Gold Medal Bakery offers no cholesterol or saturated or trans fats. Also, each slice of our white bread has a few grams of protein, which helps you meet your daily protein needs. Other types of white bread have similar nutritional information.
Can white bread cause diabetes and heart disease?
When white bread is bleached, it loses healthy fiber, vitamins, and minerals. When refined carbs are turned into sugar, which our bodies store right away, this is why eating more white bread or eating it every day can cause diabetes, especially in people whose families have a history of the disease. Refined white bread doesn’t break down properly in our bodies, which is another reason it can block and clot the heart over time, leading to severe heart diseases later in life.
How to Keep Fresh Bread Safe
There are two main problems with keeping bread: it can dry out and get moldy. It gets dry when bread is out in the air, and its moisture disappears. On the other hand, bread mold grows in damp places with little airflow.
The best way to keep bread from stale and growing mold is to store it in a paper bag or a cloth that lets air through, like linen or cotton. Paper and rags cover the bread while allowing air to get to it. Mold can grow on bread stored in plastic bags or sealed containers.
Once the bread is wrapped, you can put it in a cabinet, a bread box, or right on the table. Most of the time, you can’t refrigerate because the dry environment will spoil the food faster.