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5.0 from 25 reviews
Amish White Bread
Author: Scratch This With Sandy
Recipe type: Bread Cuisine: Bread
Prep time: 2 hours Cook time: 25 mins Total time: 2 hours 25 mins
Serves: 2 loaves
Homemade white bread made with 6 simple 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
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 9x5 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.
originally posted by: DrumsRfun
a reply to: zosimov
I have been messing around with bannock recipes lately but am going to try my hand at bread soon.
That looks like a better recipe than the one I was just looking at....it called for lard.
I haven't used yeast before so its going to be a learning curve.
Thanks for the recipe.
MY FAVORITE WHITE BREAD RECIPE
1 HOUR 40 MINUTES
2 HOURS 30 MINUTES
4½ teaspoons instant yeast(two 0.25-ounce packets)
¾ cup+ 2⅔ cups warm water(divided)
¼ cup granulated sugar
1 tablespoon salt
3 tablespoons unsalted butter, cubed, at room temperature
9 to 10 cups all-purpose flour
3 tablespoons unsalted butter(melted, for brushing)
US CUSTOMARY - METRIC
1.In the bowl of a mixer, stir to dissolve the yeast in ¾ cup of the warm water, and let sit for 5 minutes. Add the remaining 2⅔ cups water, sugar, salt, room temperature butter, and 5 cups of the flour and stir to combine.
2.Using a dough hook, mix on low speed and gradually add the remaining flour until the dough is soft and tacky, but not sticky (you may not need to use all of the flour). Continue to knead until a soft ball of dough forms and clears the sides of the bowl, about 7 to 10 minutes.
3.Place the dough in a lightly greased bowl and turn it over so it is completely coated. Cover with plastic wrap and set in a draft-free place to rise until doubled in size, about 45 minutes to 1 hour.
4.Turn the dough out onto a clean, lightly floured surface. Gently press it all over to remove any air pockets. Divide the dough in two and, working with one piece at a time, gently pat it into a 9x12-inch rectangle. Roll up the rectangle, starting on the short end, into a very tight cylinder. Pinch to seal the seams and the ends, tuck the ends of the roll until the bread, and place into greased 9-inch loaf pans. Cover the loaves loosely and place in a draft-free area until doubled in size, 30 to 45 minutes.
5.Position an oven rack on the lowest setting and preheat the oven to 400 degrees F.
6.Brush the loaves with some of the melted butter. Bake the loaves for 30 to 35 minutes, rotating halfway through, until golden brown (an instant-read thermometer inserted into the center should read 195 degrees F).
7.Remove from the oven and immediately brush with more of the melted butter. Allow to cool for 10 minutes, then remove from the pans and cool completely before slicing. The bread can be stored in an airtight bread bag or wrapped tightly in plastic wrap at room temperature for up to 4 days. It can also be frozen for up to 1 month.
I halved the recipe (to make one loaf) and did not use a mixer as directed but kneaded by hand.
originally posted by: DrumsRfun
He also said sifting the flour will help make it the fluffy style I want.