This Amish White Bread post first went live four years ago. While I pretty much know it by heart, I still like to pull this post up and check to make sure I’m not forgetting anything. As a matter of fact, just last week I mixed the ingredients and through the magic of kitchen alchemy, flour, yeast, water, oil, sugar and salt turned into one of the best loaves of bread I’ve ever tasted. It’s easy enough to make up in the morning to use for grilled paninis.
If that doesn’t make you drool, think of all that left over turkey we are about to have lazing around in the fridge after Thanksgiving just waiting to be made into the best sandwiches ever. Oh, yeah. You’re going to be coming back and thanking me for being the one who loves you the most.
The first thing I noticed after this recipe had loaded, was that my pictures were missing! *poof* Gone. Being the visual learner that I am I decided to capture a few images from this latest round of Amish White Bread for your viewing pleasure.
Am I the only one floored at the price of bread these days? The ‘on sale’ price of my kid’s favorite sandwich bread is $2.00 a loaf. It isn’t unusual for our family to chomp their way through 8 loaves a week.
$16.00 a week for bread.
Even our day old bread store recently raised it’s prices. Seems as though the surrounding grocery stores began complaining about the competition.
I make lots of Artisan kinds of breads. Crunchy crusts with chewy centers. But sometimes you want a loaf of bread that is soft and fluffy. This recipe creates a loaf that is half way between Wonder and Granny bread.
It’s simple enough for a beginner. Cheap. And worthy of your grilled cheese.
Amish White bread
2 cups warm water (110 degrees)
2/3 cup white sugar
2 TBS active dry yeast
1 1/2 teaspoon of salt
1/4 cup vegetable oil
6 cups white 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, sifting it in. I measure out my flour, sift it into a bowl, and then add that flour cup by cup. This is what gives the bread the unique lightness. You can certainly skip that step, and just simply add in the flour. You will still love the results.
You can kneed the dough by hand on a lightly floured surface until smooth (about 8-10 minutes). I let my wonder machine do all the work.
Place dough in a well oiled bowl and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about an hour or two.
3. Punch down dough, knead for a few minutes and divide in half. Shape into loaves and place into two well oiled 9×5 loaf pans. Allow to rise for 30 minutes or until dough has risen at least one inch above the pans.
4. Bake at 350 for 30 minutes. Turn out onto rack to cool before slicing.
*This isn’t an original recipe. Not only have I seen it on several places on the internet, I was making this bread before we could even get on the internets. However, if you do know who I should give kudos to for it, let me know!