I know, I know! Many of you will probably be horrified by the whiteness of this bread, or as my friend Sarah would say, the bread of no virtues. I beg to differ, this bread saved me, in the form of dry toast after a particularly nasty bout of peanut butter salmonella poisoning over the weekend. There are times when too much fiber from whole grains IS NOT a good thing. Plus this one beats the pants off store bought white bread with all it’s additives and preservatives, yet it’s every bit as soft, squishy and comforting.
Country White Bread
- 3 C. Organic Unbleached White Flour
- 1 C. warm water
- 2 1/4 t. active dry yeast (or 1 packet)
- 2 T. agave or pure maple syrup
- 2 T. unrefined coconut oil or vegan butter
- 1 1/2 t. sea salt
Method: In a bread maker or other kneading apparatus (possibly your hands) knead all of the above ingredients for 10 minutes. If dough seems too dry during the kneading process, add water a tablespoon at a time until it reaches the right consistency. Cover and Let rise for 45-60 minutes, until doubled. Punch dough down, press dough into oiled loaf pan, cover and let rise for another 30-45 minutes, until doubled in size again. Preheat your oven to 350°. Quickly make a slash down the top of the loaf with a sharp knife. Bake for 30-35 minutes until golden. Let cool on a cooling rack for a bit before serving.
Blogger Apology: I’ve got over 150 posts in my feedly to catch up on, I’ll get there, I’m not ignoring you, I just haven’t been able to look at photos of food in my current state, no matter how beautiful they are. Sorry! xx