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Homemade Amish White Bread Recipe

   
 

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     Homemade Amish White Bread

Category   Breakfast - Brunch
Sub Category   None
Servings   Makes 2 loaves
Preptime   2 hours 30 Minutes

Ingredients
2 cups warm water (110 degrees F/45 degrees C)
1/4 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
5 1/2 cups bread flour
 

Instructions
1) In a large bowl, dissolve the sugar in warm water, and then stir in yeast.Give the yeast, water and sugar a little stir. The water should be warm enough—ideally between 105º and 115º—to really get the yeast going. 2) Mix salt and oil into the yeast. Mix in flour one cup at a time. 3) Knead dough on a lightly floured surface until smooth. 4) 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. 5) Punch dough down. Knead for a few minutes, and divide in half. 6) Shape into loaves, and place into two well oiled 9x5 inch loaf pans. 7) Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. 8) Bake at 350 degrees F (175 degrees C) for 30 minutes. 9) Remove from oven and brush with butter while in pans. Cool 5 minutes and then remove bread from pans and cool on a rack.
10) Wrap in plastic wrap while still slightly warm to make a nice soft crust. Test Kitchen Tips Be careful that your water isn't too hot when proofing yeast.Be patient, and let the mixture stand for 5-10 minutes. This allows the yeast enough time to gobble up all that sugar and produce plenty of carbon dioxide. Once it’s nice and bubbly, it’s ready to be incorporated into your mixture.
How to store homemade bread? Let the bread cool completely and place in Ziploc bag or wrap in foil. The homemade bread should last 2 to 3 days stored at room temp. How to freeze homemade bread? If you’re wanting to save the bread for later, it freezes beautifully! I like to slice the loaf all the way through, place it in a plastic bread bag, and freeze it as soon as it has cooled completely. To thaw it, just pop the loaf in the fridge for a few hours. I love that I can pull out a few slices as needed for toast, or pull out a full loaf for soup night or when I’m making sandwiches for school lunches.
Recipe Notes To speed up first rising, place bowl of dough on top of slightly smaller bowl of hot water.


Originally Submitted
11/7/2019





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