Amish White Bread


This is a good, egg-free and dairy-free bread recipe. It is very simple, basic loaf, but has a wonderful, sweet taste that complements a spicy soup. 


Amish White Bread
2 cups warm water (110° F)
1/3 cup white sugar
1½ Tb. yeast
1½ tsp. salt
¼ cup vegetable oil
4-6 cups bread flour
In large mixer bowl, dissolve the sugar in warm water and stir in yeast. Allow to proof until yeast resembles a creamy foam.

 

Add salt and oil to the yeast. Add two cups of flour and mix very well. Let the dough rest for about five minutes. This allows a sponge to form, and improves the final texture of the bread.


Add a cup more flour, then slowly add just enough more flour until the dough starts to pull away from the side. You need to have a firmer dough than you make for dinner rolls, but if you get too much flour in your bread, it will be dense and tough.

Knead dough in your mixer for 6-8 minutes.

Cover dough with a damp cloth and allow it to rise until double. (The picture shows a double recipe.)


Punch dough down and knead a little more. Allow it to rest for another five minutes.


Shape into two loaves and place in well greased or oiled bread pans.


Allow to rise 20-30 minutes, or until the bread is an inch above the pans. Bake at 350° for 25 minutes.

Melinda's notes: My dough rises in about 20 minutes, so this recipe only takes me about 2 hours start-to-finish. How fast the dough rises depends on your elevation, how fresh your yeast is, and the temperature in your kitchen.

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