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Amish White Bread

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Amish White Bread is a classic. Soothing on a cold winters day; bringing back those childhood memories of warm bread smothered in butter after school. This bread can be eaten fresh out of the oven or frozen for later use. This bread may be used for sandwiches or toast with your morning coffee. Slice this bread thick and turn it into garlic toast to be served with your next pasta dish. A good basic white bread for everyday. Your family will love it.
This dough freezes very well. Allow to thaw for 1 hour prior to baking. Then bake as per the instructions below.

Amish White Bread Recipe


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, combine the sugar in the warm water. Then stir in the yeast. Allow to proof for at least 5 minutes or until the yeast is all bubbly.

Mix the salt and the oil into the yeast. Stir until well blended. Mix in bread flour one cup at a time. Continue to mix in bread flour until a soft dough ball forms. You made need more or less flour.

Turn dough out onto lightly floured surface and knead for approximately 8 minutes.

Place the dough into a large oiled bowl and rotate dough until all of it has been lightly coated in oil. Cover with damp clean cloth and let rise in warm, draft-free place for about 1 hour or until double in size. I like to place it on the top of my stove as it pre-heats.

Pre-heat oven to 350 degrees F (175 degrees C)

Once the dough is double in size punch it down. Turn dough out onto lightly floured surface and knead for 2 minutes.

Divide the dough into 2 equal pieces. Shape into loaves, and place into two lightly oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

When the loaves are double in size, bake at 350 degrees F (175 degrees C) for 30 minutes. You want the crusts golden brown. The loaf will sound hollow when tapped.

Remove the Amish White Bread loaves from the oven and transfer the loaves to a cooling rack or a clean dry cloth.


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