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.
                                

                        
                                   
                     

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Posted on January 15, 2011, in Uncategorized. Bookmark the permalink. Leave a comment.

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