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The Best Amish White Bread Recipe [HR][/HR]Hello I gleaned this from another site and thought you might enjoy it:,
I have been making this bread for years and it has never failed me. It is the best bread for all occasions and is a little on the sweet side. The oil in the recipe allows the bread to remain good for weeks without going bad. A hint to make any bread last for weeks longer is also to add a bit of potato flour to any bread recipe. It preserves the batch very well and will extend the life of your bread for at least an extra week.
Amish White Bread
2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour
1.In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2.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.
3.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.
4.Bake at 350 degrees F (175 degrees C) for 30 minutes.
Enjoy
I have been making this bread for years and it has never failed me. It is the best bread for all occasions and is a little on the sweet side. The oil in the recipe allows the bread to remain good for weeks without going bad. A hint to make any bread last for weeks longer is also to add a bit of potato flour to any bread recipe. It preserves the batch very well and will extend the life of your bread for at least an extra week.
Amish White Bread
2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour
1.In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2.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.
3.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.
4.Bake at 350 degrees F (175 degrees C) for 30 minutes.
Enjoy
