I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Friday, July 9, 2010

Amish White Bread

I love fresh bread. The smell of it baking wafting though out the house is to die for. It makes any sandwich better and goes well with any soup. This is so versatile. Take this basic recipe and change it up, to garlic, rosemary, whatever seasoning you like best.

AMISH WHITE BREAD (makes 2 loafs)

*2 cups warm water (110 degrees)
*2/3 cup white sugar
*1 1/2 tablespoons active dry yeast
*2 teaspoons salt
*1/4 cup vegetable oil
*6 cups flour

~In a large bowl, dissolve the sugar in the warm water.
~Stir in the yeast and allow it to proof until the yeast resembles a off white creamy foam.
~Mix salt and oil into the yeast.
~Mix in flour one cup at a time.
~Knead dough on a lightly floured surface until smooth.
~Place in a well oiled bowl, and turn to dough in bowl to coat.
~Cover with plastic bowl with plastic wrap or with a damp clean cloth.
~Allow to rise until doubled in bulk, about one hour.
~In the middle of the dough, punch it down.
~Knead for a few minutes, and divide in half.
~Shape into loafs and place into two oiled bread pans.
~Allow to rise for 30-60 minutes, or until doubled.
~Bake in a 350 degree preheated oven for 30-40 minutes.
~Remove bread from oven and let sit for 5 minutes.
~Remove from bread pan, and let cool on a wire rack.

`Add 2 teaspoons garlic powder to flour
`Add 1 tablespoon rosemary leaves to flour
`Add 1 teaspoon oregano, 1 teaspoon basil, & 1 teaspoon garlic powder to flour.
`After you remove bread from oven, rub butter on top and sprinkle with grated parmesan cheese.

Helpful Hint:
After oiling the bread pan, sprinkle with corn meal. This will help with the browning the bottom of your bread.

To help with the rising (quicker) of the bread and to make your bread moister add a pan off boiling water to a cold oven and let the bread rise in the oven.

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