Country White Bread

"I usually make my favorite (Recipe #94990) but when I make white I use this recipe. I really like the color and flavor the eggs add to it. It makes excellent toast too."
photo by SwedishExpat photo by SwedishExpat
photo by SwedishExpat
photo by Werner M. photo by Werner M.
photo by Deb Mejia photo by Deb Mejia
photo by Deb Mejia photo by Deb Mejia
photo by Dominique353 photo by Dominique353
Ready In:
3 loaves




  • Dissolve yeast in water in large bowl. (I usually add a pinch of sugar and wait for the yeast to foam but the original recipe didn't call for this step.).
  • Add next 4 ingredients and 3 cups flour; beat until smooth.
  • Stir in remaining flour.
  • Knead 6-8 minutes.
  • Let rise in greased bowl until double.
  • Divide into 3 loaves; let raise again.
  • Bake at 375°F for 25-30 minutes.

Questions & Replies

  1. do i need a loaf pan to bake it in?
  2. Have you tried this recipe with rapid-rise or instant yeast? How did it go?
  3. Hi! How long does each proof take? Thanks!!


  1. Oh my goodness! I am new to bread baking so I am trying "easy" recipes. This is by far the easiest and BEST bread I have ever made! This is now my "go to" bread for everything, I made a loaf, dinner rolls AND cinnamon rolls out of this and am amazed and how light and fluffy they all turned out!! My neighbor is not happy because she keeps coming back for more! Better her than me I guess. I dont bake so that I can eat all of it, I bake because I enjoy it so much and then I get it out of my house before I become as big as a house. LOL. I will never buy bread again! Thank you for sharing this!!!!
  2. And yet another addition. This time, I made a sponge first of the water, the yeast & some flour and sugar. Let it sit out for about 2 hours. Then continued with the recipe.It's fantastic! Even the last time I made this bread, I forgot the oil and it still turned out great. I think, for me anyway, it is a great, foolproof recipe ;) ********************************************* I had to add to my last review, as I just made this bread again. I think it's just a matter of personal tastes; our family prefers a less yeasty bread. This one fits the bill perfectly, we LOVE IT! I wish I could give it more stars, though ;) Thanks again, Marg! Absolutely wonderful! I used half milk, half water and sunflower oil. Because the amount of the flour was not exact, I used 6 cups of flour in the recipe and a half cup on the board for kneading. I followed Marg's tip on adding a pinch of sugar and waiting for the yeast to foam. I loved the idea to mix half the flour with the other ingredients until smooth, then hand mixed the rest of the flour. This bread is a combination of slight richness because of the eggs, yet light and lovely to the palate! I actually used this recipe for calzones and the rest I separated into 4 portions & froze for pizza dough. Thanks so much, it will be my regular recipe now! :)
  3. Perfect! I didn't change a thing and wouldn't change a thing. Faster and easier than many other recipes, and the flavor and texture are ideal. The only problem is there's not enough room in my stomach to hold as much as my mouth wants to eat.
  4. I've tried a couple simple white breads, and while this one was easy to make, each loaf dried out within 24 hours (both the plastic wrapped one, and the one in a pyrex container), which subtracts considerably from the flavor. The bread doesn't hold up well, so it isn't practical for sandwiches. BUT if you want a good starter recipe for baking bread in the oven and feel like you can eat the entire loaf that day, cut the ingredients in half and it'll be a great practice loaf.
    • Review photo by Werner M.


  1. This bread is amazing. I used All Purpose flour as Marg was kind enough to recommend. I did proof my yeast and added some milk instead of water. I used my KA to knead the bread. My three loaves came out golden fluffy and delicious. My BF had already had dinner and dessert, but kept coming back for more of the wonderful bread. Thank you for this amazing recipe and all your fantastic photos (on this and other recipes)!


With the changes to the email notifications and removal of private messaging, I am no longer able to respond to questions about my recipes. Yet another feature change that has made the website less user friendly. It's sad to watch a fantastic site deteriorate over the years. Some of my recipes are on my blog.
View Full Profile

Find More Recipes