Country White Bread

This was another bread created for Caregiver Appreciation Month, as I recognize not everyone enjoys whole grain breads. The barley flour gives this a bit of an interesting flavor, although it still passes the sniff test for picky white bread eaters.

Country White Bread
1 1/3 cups water
2 tsp. active dry yeast
1 1/2 tsp. salt
1 1/2 Tbsp. sugar
1/2 cup barley flour
3 1/2 cups bread flour

Heat water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl with yeast. Let stand 5 minutes.

Stir in salt, sugar, barley flour and half the bread flour. Beat well. Cover and let rest 15 minutes. Slowly add remaining bread flour. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Cover and let rise one hour.

Punch down dough, and separate into 2 to 3 balls. Shape each into a round loaf, coat all sides with flour and place on lightly greased baking sheet. Cover and let rise until doubled, about 45 minutes. Slash a 3-inch circle on the top of each loaf. Preheat oven to 375ºF. Bake 30 to 35 minutes until golden. Cool on wire rack.