Monday, December 3, 2012

Amish White Bread Recipe

Tall, fluffy, slightly sweet, and perfect for sandwiches--this bread is a winner. Its dough is soft and tender as you knead it, tempting you with the perfection that will be enjoyed after rising and rising and baking to beauty. Seriously, people, I'm not exaggerating. If you're scared to make bread by hand, start with this recipe (just don't scorch the yeast with too-hot water, like I did the second time making it. It just doesn't rise much. Oh, and I burnt it that time, too. But the first time, man, it was like a dream come true!)

Amish White Bread Recipe
Thanks to Britta for sharing this recipe with me

Makes TWO (2) loaves

2 cups warm water (110 degrees F)
2/3 cup white sugar
1-1/2 Tbsp dry yeast
1-1/2 tsp salt
1/4 cup canola or vegetable oil
6 cups flour 

In a large bowl, dissolve sugar with water and then add the yeast. Allow yeast mixture to get foamy. 

Mix salt and oil into yeast mixture and then mix in the flour 1 cup at a time. Knead on a lightly floured surface (or with dough hook for your stand mixer) for 10 minutes or until soft and springy. Place in a well-oiled bowl and coat dough. Cover with a damp cloth or plastic wrap and allow to rise 1 hour (dough should be doubled in size).*

Punch dough down and knead for 5 minutes. Divide in half and shape into loaves. Place in two well-greased 9x5 pans. 

Cover with a tea towel and rise another 30 minutes or until dough has risen at least 1 inch above the pans. 

Bake at 350 degrees for 30 minutes. 

*helpful tip. I place 2 cups of water in the microwave, heat for 2 or 3 minutes, until boiling. Then add the bowl of dough to the steamy environment of the microwave and let rise in there (DO NOT MICROWAVE the dough.)

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