Monday, September 24, 2012

Amish White Bread

I've baked sandwich bread several times and I've even tried several different recipes.  Walter's White Bread was our favorite but we definitely have a new favorite now. Move over, Walter, here comes Amish White Bread. Seriously, this bread is tasty! The bread has a nice, tall rise, it's light, fluffy and has a hint of sweet. It reminds me of Hokkaido Soft Bread from Japan. The bread was easy to make since I used my stand mixer. Try this bread. You won't regret it.

The smell of fresh bread is amazing...mmmmmm.........

Soft. Airy. Perfect.

Amish White Bread

Yield: 2 loaves

  • 2 c warm water (Hot water will kill the yeast, and if it's not warm enough, yeast will not activate.)
  • 1/2 c sugar (I'll experiment with 1/4 c next time.)
  • 1 1/2 tbs active dry yeast
  • 1 tsp salt 
  • 1/4 c canola oil
  • 6 c bread flour

  1. In stand mixer bowl with paddle attachment, pour in warm water then sugar. Stir till sugar dissolves.
  2. Add yeast and stir. Allow yeast to proof and look foamy.
  3. Add salt and oil and stir.
  4. Mix in one cup of flour at a time. When all six cups are added and dough comes together, stop mixer and change to dough hook attachment.
  5. Knead for 3-5 minutes or until dough forms a nice ball. If it's too wet, add more flour, a tablespoon at a time. Don't add too much flour or knead too long or the bread will be dense after baking.
  6. When dough is ready, remove bowl from stand mixer, set aside dough and spray the bowl with oil. 
  7. Place dough back into oiled bowl, spray top of dough with a little oil, cover with damp, clean cloth, and set bowl in warm, draft-free area. Let rise for one hour or until doubled in size.
  8.  Punch dough down and divide in half.
  9. Shape dough into loaves- On floured surface, roll out dough into a rectangle the same width as the loaf pan. Start on the short end of the rectangle and start rolling tightly. Pinch the ends and bottom of roll to seal edges. Place in oiled 9x5" loaf pans seam-side down.
  10. Let prepared dough rise for 30 minutes or until dough has risen 1" above the pans.
  11. Bake at 350F for 30 minutes. Bread is done when golden brown on top. To check if they're baked through, put on oven mitts and slide loaf out of pan. Remove one mitt and tap on bottom of loaf with thumb. It should sound hollow. If it sounds hollow, place loaves on cooling rack and cool completely.
  12. DO NOT CUT BREAD UNTIL FULLY COOLED. It's tempting but you gotta wait. :)
  13. If loaves will not be eaten within three days, put bread in the fridge. You don't want moldy bread. Bread must be fully cooled before going into a ziploc bag. In the past, I sliced the entire loaf before putting it in the ziploc but I read that it's better to keep the loaf whole and slice bread as needed. It supposedly keeps the bread from drying out. We shall see...

Source:  allrecipes

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