Y’all this is the easiest country white bread to make and your family will love it so much more than that store bought white bread that is packed with preservatives. On that note, remember, there are no preservatives so this bread will only last a few days on the counter wrapped air tight. Problem in my house is we eat one loaf hot from the oven so we don’t worry about it going bad.
5 1/2 – 6 cups Flour
1/2 cup sugar
2 packages active dry yeast
2 eggs, beaten
1 tablespoon salt
1/4 cup oil
2 cups water (warm)
Directions:
In a large bowl, dissolve yeast in water then add sugar, salt, eggs, oil and 3 cups of bread flour. Mix until smooth.
Add in remaining flour to form a soft sticky dough. Place on a lightly floured surface. Knead dough for 10 minutes (or do like I do if you have a stand mixer with a hook, use it) till smooth and elastic. Place in a greased bowl. Cover with hand towel and let rest till double in size. Punch down dough and divide into two loaves. Place into two med. (8×4) greased loaf pans.
Cover again and allow to rise till double. Bake in a pre-heated 375F oven for 25-30 minute. Cool on a wire rack. Don’t miss out on slicing a piece while it’s still hot and smear with butter. OMG, you are going to never buy bread again.
When I was young my Mom made bread every other day as there were 9 of us. When she made bread on the weekend she would always save out enough dough for a loaf and make what we called “jabs”, I have no idea how that name came about. Jabs were basically fried bread dough. Pinch off enough dough to make a 4-5 inch flat round, she would have about a half inch of lard or shortening in the bottom of a cast iron fry pan. Mom would slide no more than 3 into the pan at a time as they needed a careful eye to make sure they overcook. She would fill the bread basket full of jabs, the most common way of eating them was with butter and salt. If she made jabs for breakfast, which was a rare treat, she would get out a jar of homemade jelly. If you have never tried one of these fried creations please do so the next time you make bread, you won’t regret it.
I guess I did not do a very good job of proofreading! You DO NOT want to over cook these they should be a light golden brown.
Made this last night BIG hit at my house. My son really raved over it and he’s had to please..And it so easy to make.
Wonderful. Thank you for letting me know too