use your browser's print function to print this recipe

Monday, January 19, 2009

Amish White Bread

2 - cups warm water (110 degrees F/45 degrees C)
1/3 - 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.

Cinnamon Swirl Bread: Roll out bread and spread on some softened butter. Sprinkle on a mixture of brown sugar and cinnmon sugar. Roll up and continue with rising and baking. There is not rule on how much of the sugar mixture to add it's all up to you on how much you want.

Recipe Yields: 2 Loaves

No comments: