Country Bread Recipe For Bread Machine

Southern-cuisine expert and cookbook author Diana Rattray has created more than 5, 000 recipes and articles in her 20 years as a food writer.

Diana earned her B.A. in Fine Art at Queens College and her culinary certification from the Institute of Culinary Education. Diana has served as head recipe developer and editor for Emmy-nominated PBS series Moveable Feast, food editor and test kitchen manager at Fine Cooking Magazine, and recipe developer, and product tester at Food Network.

This simple bread machine white bread recipe results in a soft bread with a pleasant, chewy texture. It's delicious toasted for breakfast or used to make sandwiches, from a classic turkey club to an ultimate grilled cheese. This white bread loaf doesn't have many air holes or bubbles, and the flavor and texture are wonderful.

French Countryside Bread (bread Machine Recipe)

You can make this bread on a rapid or quick cycle, but it can also be made on the regular cycle with a little less yeast (about 2 teaspoons).

Once the ingredients were in the bread machine, this bread recipe was pretty much hands-off. I added 1/4 cup extra bread flour since the dough was a bit on the wet side, which the author warns about. The loaf had a crispy crust, and a very nice crumb, great for sandwiches, or toast at breakfast. —Diana Andrews

As with any freshly baked bread, the first step is to let it cool completely before storing. Make sure to remove the bread from the machine as soon as it is ready and place it on a rack to cool; if left inside, it will turn soggy. To store, wrap in aluminum foil or place in a zip-top bag and store in a cool, dark spot or bread box for up to three days. You can also freeze the bread to enjoy later on, just make sure to wrap it well. It is not recommended that bread be stored in the refrigerator because the cool temperatures cause the bread to become stale quicker.

The Best Easy Bread Machine Bread Recipe

The bread machine may make bread-making effortless, as it does everything from mixing, kneading, rising, and baking, but the resulting bread often has a tougher crust and denser crumb. If you prefer, you can finish the bread in the oven; just keep in mind this will require a little work on your end. Place the bread machine on the dough only setting and once the dough has finished the first rise and punched down, remove it from the machine. Then place it in a greased loaf pan, let it rise a second time for approximately 45 minutes or until doubled, and then bake.

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.

I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating!

Made This French Style Country Bread From King Arthur Flour Recipe

We and our 1609 partners store and/or access information on a device, such as unique IDs in cookies to process personal data. You may accept or manage your choices by clicking below, including your right to object where legitimate interest is used, or at any time in the privacy policy page. These choices will be signaled to our partners and will not affect browsing data.

Store and/or access information on a device. Use limited data to select advertising. Create profiles for personalised advertising. Use profiles to select personalised advertising. Create profiles to personalise content. Use profiles to select personalised content. Measure advertising performance. Measure content performance. Understand audiences through statistics or combinations of data from different sources. Develop and improve services. Use limited data to select content.Homemade bread is special. It’s like love in a loaf form. And making it regularly is something I have always wanted to do — but didn’t.

With gas prices escalating, I have been looking for ways to trim our budget. One way I realized we could live more frugally? By breaking out the bread machine and bread pans and making my own bread.

Country Crust Bread: The Perfect Giveaway

Last week, all the bread eaten in our house — and at school — was made by me. It took three loaves and maybe a total of 15 minutes (5 per loaf) to feed us for a week. Easy.

It was luscious and springy … so tender with a delicate, crackling crust. Before I made this recipe for Country White Bread from Melissa Clark‘s cookbook, The Bread Machine Cookbook, I didn’t realize that the bread machine was capable of making such an airy, light loaf. It’s simply amazing — like a really good bakery focaccia.

We like this warm, right from the bread machine, spread with Kate’s Homemade Butter, my favorite. So good. But it’s also great as the base for open-face sandwiches or used as toast with eggs over easy.

Best Gluten Free Bread Maker Recipe For Bread Machines

This looks wonderful. I have a bread machine but find it almost as easy to make bread in the stand mixer. but I might just have to give this a try. It does look lovely!

At this point, I mainly use the bread machine for cinnamon rolls (the dough, that is) and foccacia bread. But I used to use it regularly. I like it but I miss a good crust. I played around some with the artisan bread in 5 minutes a day (http://www.cheapcooking.com/blog/2010/11/master-recipe-for-artisan-bread.html) which is great. I've now started a starter based on a recipe in My Calabria and have used that several times to make bread. Nice thing is you don't keep adding yeast! The bread is really good but it makes a LOT so I need to figure out how to tone down the recipe for 2 of us, or just share with the neighbors. But I use some of it for pizza too. Last time I made 2 big loaves of bread and enough dough for 4 medium pizzas, and just froze 3 of them. Stale bread goes to croutons or bread crumbs (or the chickens!).

We and our 1609 partners store and/or access information on a device, such as unique IDs in cookies to process personal data. You may accept or manage your choices by clicking below, including your right to object where legitimate interest is used, or at any time in the privacy policy page. These choices will be signaled to our partners and will not affect browsing data.

Store and/or access information on a device. Use limited data to select advertising. Create profiles for personalised advertising. Use profiles to select personalised advertising. Create profiles to personalise content. Use profiles to select personalised content. Measure advertising performance. Measure content performance. Understand audiences through statistics or combinations of data from different sources. Develop and improve services. Use limited data to select content.Homemade bread is special. It’s like love in a loaf form. And making it regularly is something I have always wanted to do — but didn’t.

With gas prices escalating, I have been looking for ways to trim our budget. One way I realized we could live more frugally? By breaking out the bread machine and bread pans and making my own bread.

Country Crust Bread: The Perfect Giveaway

Last week, all the bread eaten in our house — and at school — was made by me. It took three loaves and maybe a total of 15 minutes (5 per loaf) to feed us for a week. Easy.

It was luscious and springy … so tender with a delicate, crackling crust. Before I made this recipe for Country White Bread from Melissa Clark‘s cookbook, The Bread Machine Cookbook, I didn’t realize that the bread machine was capable of making such an airy, light loaf. It’s simply amazing — like a really good bakery focaccia.

We like this warm, right from the bread machine, spread with Kate’s Homemade Butter, my favorite. So good. But it’s also great as the base for open-face sandwiches or used as toast with eggs over easy.

Best Gluten Free Bread Maker Recipe For Bread Machines

This looks wonderful. I have a bread machine but find it almost as easy to make bread in the stand mixer. but I might just have to give this a try. It does look lovely!

At this point, I mainly use the bread machine for cinnamon rolls (the dough, that is) and foccacia bread. But I used to use it regularly. I like it but I miss a good crust. I played around some with the artisan bread in 5 minutes a day (http://www.cheapcooking.com/blog/2010/11/master-recipe-for-artisan-bread.html) which is great. I've now started a starter based on a recipe in My Calabria and have used that several times to make bread. Nice thing is you don't keep adding yeast! The bread is really good but it makes a LOT so I need to figure out how to tone down the recipe for 2 of us, or just share with the neighbors. But I use some of it for pizza too. Last time I made 2 big loaves of bread and enough dough for 4 medium pizzas, and just froze 3 of them. Stale bread goes to croutons or bread crumbs (or the chickens!).