Monday, November 14, 2011

Amish White Bread

  • I've forever been in the search of an easy bread recipe that would work to snack on and to use to make sandwiches and the like. I tried this one today and it was just what I've been looking for! Doesn't take all day to make, nice consistent center (ie won't let jelly leak through air bubbles), and really tasty with some butter warm out of the oven. 
  • On a side note, I used 1c of whole wheat flour. I was running out of all-purpose. :)

  • 1 cup warm water 
  • 1/3 cup white sugar
  • 2-1/4 teaspoons active dry yeast
  • 3/4 teaspoon salt
  • 2 tablespoons vegetable oil
  • 3 cups bread flour

    In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
    Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
    Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
    Bake at 350 degrees F (175 degrees C) for 30 minutes.

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