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Amish White Bread
December 18th, 2009
This is one of the white bread recipes I’ve used for years:
Amish White Bread
2-1/2 cups warm water
1/3 cup granulated white sugar
1-1/2 T. granulated yeast
1 heaping teaspoon salt
1/4 c. oil
6 – 7 cups white flour
Stir granulated sugar into warm water til dissolved. Add yeast. Let sit 5 minutes. Add salt and oil. Stir in 3 cups of flour. Continue adding flour 1 cup and then 1/2 cup at a time til dough is no longer too sticky to work with. Turn onto floured surface and knead until smooth, adding more flour as needed. You want the dough to be just a tad sticky but don’t let it get too dry (by adding too much flour).
Place dough in a greased bowl, cover and let rise for 1 hour or until doubled.
Turn dough onto floured surface, knead a couple of minutes. Shape into 2 loaves. Place in greased loaf pans. Cover with greased plastic wrap and let rise about 30 minutes or til the dough is about 1″ above the sides of the pan.
Bake at 350° for about 30 minutes.
Try adding some herbs, cheeses, sun dried tomatoes, etc. before the final kneading. Yummy!
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I made this bread following your recipe. Loved the flavor. But it didn’t turn out as pretty as yours. After rising in the pans, it deflated the top (flattened to pan height) before I could get them into the oven for baking. I did have to let them rise an extra hour. What did I do wrong?
i made this bread and the taste is wonderful. but at least for me, 30 minutes wasn’t quite enough baking time. as i sliced it the bottom kinda squished and was dough-y. i put it back in for another 5 minutes and after letting it cool it was better for slicing.
i put one loaf into the freezer following the instructions to grease the saran wrap and wrap it twice. i also put it into a vacuseal bag. the next day i could see where it continued to raise and popped out of the saran wrap, it’s still contained in the vacuseal packaging. i’ll be home in a couple of weeks and will thaw it for baking and see what happens.
regardless, you have inspired me to try new recipes and i’ll continue to try. i’ve always been one to cook, but not to create. your recipes are just a notch above the type of cooking i do without being way out there. simple, good tasting food. thanx loads.
patti
Lots of factors can change the amount of time something needs to bake. If your pans were shorter or narrower than the pans I use or there’s always little variations in oven temperatures. One of my ovens I have to set at 360 to get it to cook at 350. I could re-calibrate it but I jut haven’t.
Glad you liked the bread otherwise.