Country Loaf Recipe

We’ve had a few requests on our Facebook Page for this Country Loaf recipe, so here it is. Delicious and soft, perfect for sandwiches or just toast. This bread is really easy to make and soooo tasty. We had a friend come over and she could not get enough of it! It isn’t fancy but just a simple country loaf of bread, but it will draw the children to the kitchen asking for a slice. 

You can take this country loaf and divide it into 6-8 pieces after the first rise and make hamburger buns with them for a great dinner.  

This recipe can be easily made with your automatic bread-making machine but you can also utilize your stand mixer or just make it all by hand.  If you use your bread maker then be sure to follow the recommendations for how to add your ingredients that will come in your instructions.  

If you don’t have a bread maker or a stand mixer you can still make this recipe it will just take what momma called some elbow grease.  

What you will need to make the Country Loaf:

 

 
Country Loaf of bread in a bread pan on a table by RosevineCottageGirls.com

 

Country Loaf Recipe

3 Cups Organic Flour
2 1/4 Teaspoons Yeast
1 1/4 Cup Luke-warm Milk or Water
2 Tablespoons Raw Sugar
1/4 Cup Lite Olive Oil
1 1/2 Teaspoon Himalayan Salt

Directions:

Place milk or water and oil in the bread maker, follow with flour, sugar, salt, and yeast. Put on the dough setting and start. Once done remove from the bread maker and form into a loaf. Oil the bread pan and place the dough inside. Set in a warm place until doubled in size. Bake at 350 for 25 minutes.

 

photo of country loaf of bread sliced and ready to eat by rosevinecottagegirls.com

 

Country Loaf By Hand

  • Warm the milk and sugar until just warm and the sugar has melted in a small pan.
  • Pour the milk and oil into the bowl of your mixer.
  • In another bowl place flour, salt, and yeast. Stir until combined.
  • Begin adding the flour mixture to the wet mixing well before adding more.  
  • Continue until all of the flour has been added.  Knead 5 minutes
  • Turn the dough out to a lightly floured surface and knead for another 8 minutes. Gather the dough into a nice ball.
  • Take a clean mixing bowl and oil lightly oil the inside surface of the bowl.  Place the dough inside of the bowl and roll it inside the bowl a bit to lightly oil it to keep it moist.  Cover the bowl with a wrung out but lightly damp light lint-free cloth (like a flour sack towel) and let sit in a warm draft-free place for about one hour or until doubles in size.
  • Punch the dough down and turn it out onto a lightly floured countertop.  Form it into a loaf the size of your pan and place it into an oiled bread pan.  Cover with a damp light lint-free (something like a flour sack towel) Allow it to rise in a warm draft-free place until it doubles in size.
  • At this time, preheat the oven to 350 degrees F.   (176.6 C.)
  • Cook for 25 minutes or until golden in color.  Using oven mitts remove the bread from the oven to a trivet to protect your counter.
  • Let the bread then cool in pan for about 10 min then remove to finish cooling on a wire rack on the counter. The wire rack will let the bottom also cool but it won’t let it get soft and mushy from the steam from the bread.
  • Store the fully cooled bread in a bread keeper, plastic zip bag, plastic wrap or in a sealed container to keep it fresh.
  • To slice the bread use a serrated knife or bread knife. A bread slicer guide can be purchased to aid in getting your slices even and straight for making sandwiches. This isn’t necessary but it is really handy.  We found it much easier to slice it up and get pretty slices.

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Print Recipe

Yield: 1 loaf

Country Loaf Recipe

sketch of the rosevine cottage girls and animals

Ingredients

  • 3 Cups Organic Flour
  • 2 1/4 Teaspoons Yeast
  • 1 1/4 Cup Luke-warm Milk or Water
  • 2 Tablespoons Sugar
  • 1/4 Cup Lite Olive Oil
  • 1 1/2 Teaspoon Himalayan Salt

Instructions

    Place milk or water and oil in the bread maker, follow with flour, sugar, salt, and yeast. Put on the dough setting and start. Once done remove from the bread maker and form into a loaf. Oil the bread pan and place the dough inside. Set in a warm place until doubled in size. Bake at 350 for 25 minutes.

    Country Loaf By Hand
    Warm the milk and sugar until just warm and the sugar has melted in a small pan.
    Pour the milk and oil into the bowl of your mixer.
    In another bowl place flour, salt, and yeast. Stir until combined.
    Begin adding the flour mixture to the wet mixing well before adding more.  
    Continue until all of the flour has been added.  Knead 5 minutes
    Turn the dough out to a lightly floured surface and knead for another 8 minutes. Gather the dough into a nice ball.
    Take a clean mixing bowl and oil lightly oil the inside surface of the bowl.  Place the dough inside of the bowl and roll it inside the bowl a bit to lightly oil it to keep it moist.  Cover the bowl with a wrung out but lightly damp light lint-free cloth (like a flour sack towel) and let sit in a warm draft-free place for about one hour or until doubles in size.
    Punch the dough down and turn it out onto a lightly floured countertop.  Form it into a loaf the size of your pan and place it into an oiled bread pan.  Cover with a damp light lint-free (something like a flour sack towel) Allow it to rise in a warm draft-free place until it doubles in size.
    At this time, preheat the oven to 350 degrees F.   (176.6 C.)
    Cook for 25 minutes or until golden in color.  Using oven mitts remove the bread from the oven to a trivet to protect your counter.
    Let the bread then cool in pan for about 10 min then remove to finish cooling on a wire rack on the counter. The wire rack will let the bottom also cool but it won't let it get soft and mushy from the steam from the bread.
    Store the fully cooled bread in a bread keeper, plastic zip bag, plastic wrap or in a sealed container to keep it fresh.
    To slice the bread use a serrated knife or bread knife. A bread slicer guide can be purchased to aid in getting your slices even and straight for making sandwiches. This isn't necessary but it is really handy.  We found it much easier to slice it up and get pretty slices.

 

 

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