Friday, March 6, 2009

Amish White Bread

Here is the original recipe from

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

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.

I made only 1 substitution to the ingredients and that is that I used milk instead of water, since I had no bottled water on hand and tons of fresh milk :) The website allows for the flexibility to increase or decrease the quantity desired, a nice little feature, I opted for 36 servings as my mom's old Kenmore mixer is big enough to handle that much dough.

I was really tired over the weekend so I actually allowed this bread to rise overnight and then I mixed it once more with dough hook leaving it to rise for a few more hours. I called dh 2 hours before I left work and he put the 3 in the oven.

The kids and dh really loved this bread, it was very easy to slice and makes a great sandwich loaf. I am on the look out for bigger loaf pans, I got 3 as part of a lot I bought off of Craigslist but 2 seem rather small.

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