Amish White Bread
I got this recpie from a little old lady. The best advice I can give is Knead! Knead! Knead! No such thing as too much kneading! And sift your flour. It seems to make the bread lighter.
In a large bowl mix: 2 Cups really warm (not hot) water
2/3 Cup sugar
Sprinkle 1 1/2 TBS yeast on top. Stir litghtly to moisten.
Let Proof about 10 minutes.
Add: 1 1/2 TSP salt ( I prefer Kosher for baking)
1/4 Cup Oil (Not Olive Oil…it will taste funky)
Sift : 2 Cups flour
2 TSP Baking Powder
Add to mix
Add about 3 more Cups of flour.
Knead on floured surface.
Knead! Knead! Knead! About 10-15 minutes. It should be elastic and smooth. And will bounce back when you poke four finger in.
Separate into TWO balls. Coat very lightly with oil. ( I just rub some on my hands and then on the ball) Put in bowl and cover with a towel for about 10 minutes.
It is RESTING
Punch down and form into loaves. Put in greased loaf pans.
(you can either ‘form’ or roll with a pin.)
Bake 350 degrees 35 minutes.
Turn onto baking rack covered with a towel to cool. Butter the top and sides while still hot. This will keep the crust soft like store bought bread.