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Country Bread

  • Intermediate
  • 2 loaves
Baking Success Or Baking Mess


4 to 4-1/2 cups all-purpose flour
1/3 cup nonfat dry milk powder
2 (4-1/2 tsp.) envelopes Fleischmann's® Quick Rise Yeast
1-1/2 teaspoons salt
1-1/4 cups water
1/2 cup plain yogurt
3 tablespoons Mazola® Corn Oil
1 beaten egg white
1 tablespoon cornmeal


Combine 1 cup flour, milk, undissolved yeast and salt in a large bowl. Heat water, yogurt and oil until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.Divide dough in half; roll to 15 x 10-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Brush loaves with egg white; sprinkle with cornmeal. With sharp knife, make slashes, 1/4-inch deep across top of each loaf. Bake at 400oF for 25 to 30 minutes or until done. Remove from sheet; cool on wire rack.

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