Country Farm White Bread Mix

See serving suggestions below

M17-1
$4.59
This is our bestselling bread. Learn why. It's light and soft and fluffy. It's as good as homemade bread gets, and yet it holds together, so it's great for sandwiches. Everyone likes it. Even the kids. But what's the secret? What makes it so good? This is our answer to...
$4.59
BREAD

This is our bestselling bread. Learn why.

It's light and soft and fluffy. It's as good as homemade bread gets, and yet it holds together, so it's great for sandwiches.

Everyone likes it. Even the kids.

But what's the secret? What makes it so good?

This is our answer to the fluffy, soft loaves you find in the store. But we left out all the preservatives. You don't need them if you're making your own bread. It's not going to stay in a warehouse for three weeks. Now you're talking homemade.

And it tastes better. Dairy always makes bread taste better. Each loaf has the equivalent of 3/4's cup of fresh milk. Because of the butter and milk, it is richer than most white breads. So it's moist, soft, and tastes better--just like the bread your grandmother used to make.

Check it out for yourself.

Bread

Makes a large loaf

  • Makes a 1 1/2 pound sized loaf
  • SAF gourmet yeast packet inside.
  • Directions and tips for perfect bread are included. You can make this bread in your bread machine, by hand, or with a stand-type mixer.
  • Designed for kids and adults who want a fine, moist texture bread.
BREAD

Serving Suggestion: Make soup and a sandwich

Our Favorite Clam Chowder Recipe

This recipe makes our favorite clam chowder. It calls for clams and bacon, potatoes, and onions. It’s seasoned with a spice blend, Gresham and Meyers Seafood Blend. It adds tons of flavor and a touch of heat—just right for a gringo like me. If you don’t have this blend, try some thyme with a bit of marjoram. Many recipes don’t use anything but pepper.

But first, let’s look at the tips and techniques from The Culinary Institute

  1. Render the fat from the bacon by cooking the bacon until crisp. Remove the bacon from the pan.
  2. Cook the vegetables in the remaining fat over a gentle heat until they are tender and translucent.
  3. Add remaining fat. Stir the flour mixture into the fat and cook it until it is a pale yellow color. (Follow the recipe. Having the right flour to fat ratio is critical.)
  4. Slowly whisk in the stock or clam juice using a whisk to remove any lumps.
  5. Bring the soup to a simmer, stirring frequently. Simmer until the vegetables are fully tender and the soup has a good flavor.
  6. If the recipe calls for it, add the cream. The cream should be heated so that the soup remains hot.
  7. Check the quality of the finished chowder. Make sure the clams are heated through, the seasoning is as desired, the consistency is right, and the taste is right. The chowder should have a velvety texture and a consistency similar to heavy cream.

If you like chowder, you should try this recipe. It is an easy-to-make recipe that uses canned clams. You can get larger cans of clams at Sam’s Club. Because this recipe also has bacon, it calls for fewer clams.

This is a very meaty recipe. If you want a less meaty chowder, thin it with milk as you finish cooking it.

Ingredients

  • 8 ounces thick-cut bacon, diced
  • 24 ounces of clams, canned
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups heavy cream
  • 1 small onion, diced
  • 3 stalks of celery, diced
  • 1 1/2 pounds potatoes, diced
  • 2 tablespoons Gresham & Myers Seafood Rub

Instructions

  1. In a large pan, combine potatoes, clam juice, and enough water to cover the potatoes. Bring to a boil and cook until potatoes are tender. Do not drain.
  2. Cook the bacon in a frying pan over medium heat until it is crisp. Remove the bacon from the pan and drain all but one tablespoon of drippings.
  3. Add the onion and celery to the frying pan and cook until they are softened. Add the butter. When the butter is melted, stir in the flour, and cook until slightly browned.
  4. Stir the vegetable mixture into the potatoes in the clam water. Add the clams and cooked bacon and cook until thickened. When the chowder is thickened, heat the cream so that it doesn’t cool the soup and add it along with the seafood seasoning. Heat until the clams are warmed through.

Troubleshooting Your Clam Chowder

If your chowder is too thick and pasty tasting, either you have too much thickener or the soup was cooked too long. Thin your chowder with warm milk.

If the flavor is disappointing, there is not enough of the main ingredients or too much liquid was used.

If the soup is bland, too much cream may have been added masking the flavor of the clams.

Kitchen

Directions for use in the oven

  1. Place the mix in your stand-type mixer along with the yeast and melted butter or oil (if called for on package directions). Add water. Use 110°F water instead of 80°F.
  2. With the dough hook, mix slowly until the dough ball forms. Turn the speed to medium high and mix for five to ten minutes until the gluten forms and the dough becomes stretchy and elastic.
  3. Place the dough in a large greased bowl, cover, and let rise until doubled, about one hour, depending on room temperature.
  4. Preheat your oven to 350°F. Turn the dough onto a lightly greased or floured work area and form your loaf. Place your dough in a 9 x 5-inch pan or other pan and let rise until the size has doubled and bubbles are about to surface.
  5. When the bread has raised, place the loaf on the center rack of the oven. Bake for 35 minutes or until the bread is done. The internal temperature should reach 190°F. Remove the loaf from the pan and let it cool slightly before slicing.

NOTE: If you make this bread in your bread machine, water temperature is critical. Please use a thermometer to measure water at 80 degrees and we'll guarantee the bread. If you are baking the bread in the oven, use water that is 110°F.

Customer Reviews

Based on 42 reviews
93%
(39)
0%
(0)
5%
(2)
2%
(1)
0%
(0)
D
David Bowers
Senior baker loves the simplicity of Prepared Pantry bread mixes

I have been using the bread mixes for several years and love them because of their simplicity! I have learned how to customize them a touch - in order to create special flavors and I really like this! I only wish they would make bread mixes for my one-pound machine too! Sometimes the one-pound loaf is better for just two people in the household! Keep up the good work!

S
Sharon Macsuga MACSUGA
Great thing ne!

I absolutely loved this one! Makes great toast. I will definitely order again.

K
Karen Downs
Not just any white bread!

I made this the other day, just to see what it was like…
Half a stick of butter later, I can say with all sincerity,
You won’t be disappointed. It’s the best‼️🐽

R
Robin Wilfong
Country Farm White bread

The bread is ok. Not sure if it’s worth the price especially of the shipping. It came out somewhat heavy instead of light and fluffy

S
SHAWN B.
👍

everything it was said to be ; it was delicious 😋

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Country Farm White Bread Mix
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