July 6, 2009

Amish White Bread

Amish White Bread
Lindsay Walden
2 cups warm water
2/3 cup white sugar
1 ½ TBS active dry yeast
1 ½ tsp salt
¼ 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˚F for 30 minutes.

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