Country White Loaf

Simple and delicious bread dough that toasts up great and is perfect with butter.

Servings 1 Loaf


  • 1 c warm water
  • 1/8 c sugar
  • 1 packet active dry yeast
  • 3/4 tsp salt
  • 1/8 c olive oil Plus extra
  • 3 c all-purpose or bread flour


  1.  In a large bowl, whisk together warm water, sugar, yeast and salt. Set aside for 5-10 minutes or until the yeast is bubbly.

  2. Stir in the olive oil and 2 cups of flour and then turn the dough out into a surface heavily floured with the remaining cup. Knead the dough until most of the remaining cup of flour has been added and the dough is soft, pliable, and not “shaggy.” The entire kneading process should take about 5-7 minutes. Shape the dough into a ball.

  3. Add a teaspoon or so of olive oil to a large clean bowl. Add the dough ball to the bowl, rolling in the oil so it’s coated.  Put a clean dish towel over the bowl and set it aside in a warm, draft-free place to rise until doubled in size, about 1 hour.

  4. Turn the dough out onto a lightly floured surface and knead for 3 minutes. Shape into a round, about 8 inches across and place on a baking sheet lined with parchment paper. Cover with the dish towel and let rise another 30 minutes.

  5. Preheat oven to 350 degrees.  Remove dish towel from the dough and place the baking sheet in the oven. Bake the bread for 25-30 minutes or until the bottom of the loaf sounds hollow when you knock on it.

  6. Remove to a wire rack to cool completely before cutting into it. Serve with lots of butter and enjoy!