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    You are in: Home / Recipes / Country White Bread Recipe
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    Country White Bread

    Country White Bread. Photo by Chef #943386

    1/3 Photos of Country White Bread

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    3 hrs

    30 mins

    startnover's Note:

    This is my favorite bread recipe (for white bread) It makes wonderful bread bowls for soup. This makes 4 loaves but can easily be halved. I've made half of it into loaves and half into breadbowls too.

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    Units: US | Metric


    1. 1
      Stir milk powder and hot water together till well mixed.
    2. 2
      Add cold water and now it should be cool enough for yeast, add yeast.
    3. 3
      Then add sugar, salt, shortening, and potatoes one at a time.
    4. 4
      Add flour 2 cups at a time till you get a soft but not sticky dough (you may not need all the flour).
    5. 5
      Mix well or knead for about 5 minutes or till elastic.
    6. 6
      Place in a bowl that has been lightly sprayed with pan spray and cover with a towel and let rise 1-1/2 hrs or till doubled.
    7. 7
      Punch down let rise 1 hours.
    8. 8
      Punch down and divide into 4 loaves or bread bowls or whatever.
    9. 9
      Place in greased pans or on a greased cookie sheet.
    10. 10
      Let rise 1/2 hr and bakein 325 oven for 30 min or till bottom sounds hollow when thumped.
    11. 11
      For raisin bread add 1 cup of raisins mixed with 1-2 t cinnamon per loaf, it makes great toast! My mother always "plumped" the raisins by soaking them or boiling them for a few minutes first.

    Browse Our Top Yeast Breads Recipes

    Ratings & Reviews:

    • on November 30, 2009


      Pretty darn good. I quite enjoyed this bread and it seemed pretty idiot proof. I halved it and tossed it into two large loaf pans. It made lovely sandwiches. Very soft and tender bread. I think the idea of raisins and cinnamon would absolutely ROCK with this. I plan on trying it like that next week. I plan on making two batches tomorrow and freezing after the first rise. This way I can pull it out and let it thaw/second rise and have fresh bread for holiday company!

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    • on December 17, 2008


      I've made this wonderful bread at least 5 times. I just paired it with Lorac's Josephinas recipe which produced a lovely combination. Let the neighbors get a whiff of this and you'll be the envy of your neighborhood. Forgot, if not eaten in a day or two, freeze the remainder for another time.

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    • on November 07, 2007


      Easy to make and good flavor. I used the egg instead of the potatoes and substituted 5 cups of whole wheat flour for some of the white flour (I didn't have bread flour so I used all purpose flour.) The dough raised quickly! Thanks for the recipe!

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    Read All Reviews (6)


    Nutritional Facts for Country White Bread

    Serving Size: 1 (2682 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1592.4
    Calories from Fat 263
    Total Fat 29.3 g
    Saturated Fat 10.2 g
    Cholesterol 31.7 mg
    Sodium 2566.6 mg
    Total Carbohydrate 284.3 g
    Dietary Fiber 10.5 g
    Sugars 38.6 g
    Protein 43.8 g

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