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Amish White Bread

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This is a foolproof recipe provided you just follow the steps, watch your measurements of flour, have good yeast, and keep the temp at least 65 degrees. For those who have had failures try weighing out your flour instead of measuring. NOTES FOR KITHEN AID MIXER USERS: Proof your yeast in the mixing bowl then add the oil/salt, the add the flour approx. 1 cup at a time with the dough hook on low speed. Once all the dry ingredients are in come up to medium speed for 5 minutes.

Then take the dough out, fold it over on itself to redistribute the yeast, make a ball, and place it back in the same bowl after you drizzle a tablespoon of oil (veggie or olive) and turn the dough to coat evenly. Cover tightly with plastic wrap and then a kitchen towel. There are a number of tricks if you think your kitchen is too cool. Turn your over on for 20 seconds and then right off.

Put the dough in to rise. I set mine about 4 feet from the woodstove and turn it once. However, get it over 115 degrees and you’ll kill the yeast. Just kneading it in the KA will increase the temp of the dough. And by the way, I have cut the sugar down to 2 tablespoons and it is a classic farmhouse white bread. Hope this helps the few that are having trouble.

Ingredients

2 Cups warm water about 110-120 degrees

⅔ Cups white sugar

1½ Tablespoons yeast

1½ Teaspoons salt

¼ cup vegetable oil

6 cups flour

 

DIRECTIONS:

Place sugar and water in bowl

Sprinkle with yeast and let dissolve 5-15 minutes

Add salt, oil and half the flour mix together.

Add remaining flour. Change to dough hook and mix till its pulling away from the sides.

Pull out onto lightly floured surface and knead shortly

Place in greased bowl flipping to cover both sides.

Top with saran wrap or damp warm towel

Set aside in draft free area and let rise till doubles in size. About 1 hour

Remove cover and punch down.

Lay out on lightly floured surface and cut in half.

Flaten out into rectangle and “jelly” roll into a loaf.

Pinch ends together and place in greased 9×5 bread pans.

Repeat with other half.

Cover and let rise till double in size about 30-50 minutes.

Pre-heat oven to 350 degrees.

Once double in size bake for 25-30 minutes.

Pull out and brush top with butter.

Let rest 10 minutes before removing to cooling rack.

*Bakers notes: I’ve decreased the sugar down to ¼ cup or ⅓ cup instead of using full amount.

I’ve also cut the oil down to 2 Tablespoons and substituted the oil for butter.

Source : allrecipes.com

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