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.



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

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