Wednesday, February 23, 2011
AMISH WHITE BREAD
Amish White Bread By: Peg
Original Recipe Yield 2 - 9x5 inch loaves
475 ml warm water (110 degrees F/45 degrees C)
2 cups warm water
135 g white sugar
2/3 cup white sugar
20 g active dry yeast
1 1/2 tablespoons active dry yeast
9 g salt
1 1/2 teaspoons salt
60 ml vegetable oil
1/4 cup vegetable oil
820 g bread flour
6 cups bread flour
1.In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2.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.
3.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.
4.Bake at 350 degrees F (175 degrees C) for 30 minutes.