Monday, December 26, 2011

Amish White Bread

Well Christmas 2011 has pasted and New Year 2012 is coming. I thought I would start the new year with a new project. Heritage Kitchen will be my new blog which will be food and heritage related. Many of us love the old country cooking from the days of our ancestors and grandparents. A lot of people like myself love to cook the old way (sometimes with the conviences of the new ways)and I love to share the treasures I come across.

For my first post to my new blog I wanted to share a recipe I came upon one day when looking for a good Homemade White Bread recipe.
What I do with this is mix it up in my bread machine then split it after it has finished. I grease my loaf pan with olive oil (or spray it with olive oil cooking spray). This helps my loaf slide right out when it is finished. I put the dough in the loaf pan and let it sit for 30 minutes so it can rise in the pan before baking. Turns out beautiful! This has now become our bread for our household in place of buying a loaf from the grocery store.

Amish White Bread
Yield 2 - 9x5 inch loaves

2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour

In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a 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 dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes.

Hope you all enjoy this recipe and the many more to come from Heritage Kitchen.

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