Hanging out on twitter this a.m. and waiting for the storm of the year to hit, I was thinking about baking a cake tomorrow. When it’s really cold. But one of the ladies I follow, @tashadoestulsa, said she was making Country Crust Bread and provided the link. Well, that seemed like a nice idea. I wrapped up what I was doing and started making the bread myself.

Of course I didn’t make it like the recipe said. I halved it for starters and used butter instead of oil. Then I mixed it up all differently but it produced a gorgeous, yummy smelling loaf.

Here’s the recipe adapted from the original that I got from bread & honey: a food blog.

Country Crust Bread

Ingredients:

1 packages active dry yeast
1 cups warm water (105 to 115 degrees)
1/4 cup sugar
1 tablespoon salt
1 eggs
2 tbs butter, melted
3 1/4 cups bread flour

Directions:

Place 3 cups of flour in mixer. Add yeast and sugar. You should probably add the salt here, too, but I don’t use salt. Heat the water until the proper temperature and mix into the flour along with egg and melted butter. Mix for about 8 minutes until dough is elastic.

Turn dough into a lightly greased bowl, cover and let rise in a warm place until doubled.

Punch down dough. Roll into a rectangle, 18×9 inches. Roll up, beginning at short side. With side of hand, press each end to seal. Fold ends under loaf. Place seam side down in greased loaf pan. Brush loaf with a little oil. Let rise until doubled, about another hour.

Preheat oven to 375 degrees F. Place loaf on lower oven rack so that the top of the pan is in the center of the oven. Pan should not touch the sides of oven. Bake 30 to 35 minutes or until deep golden brown and loaves sound hollow when tapped. Remove from pan. Brush loaf with butter; cool on wire rack.