White Bread

To say I am not good at making bread would be the biggest understatement of the year, but I read this blog and I followed the recipe to the T and the bread turned out not once but TWICE!!! PLUS my family ate it... that also never happens. I usually will eat it because I put so much work into it, but they hardly ever do. It is really good bread. I also read all of her 'trouble shooting' posts too. Not to mention I prayed... a lot! So between a great blog post and a the Lord we got er done. I would just direct you to her site, but I want it in case her site ever goes away. So if hers is still operational use hers, if not, here you go.

Here is her site again: http://www.restlesschipotle.com/2014/04/amish-white-bread/

AMISH WHITE BREAD

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COOK TIME

30 mins

TOTAL TIME

2 hours 30 mins

Amish white bread is an easy, tender sandwich loaf that slices easily without crumbling. Its velvety texture and sweet flavor make it a hit with the kids. This recipe makes 2 loaves and freezes well for up to 6 months.

Serves: 2 loaves/ 20 slices

INGREDIENTS

• 1 cup water 110F
• 1 cup whole milk 110F
• ⅔ cup white sugar
• 1½ tablespoons active dry yeast (not instant)
• 1½ teaspoons of salt
• ¼ cup mild vegetable oil (coconut oil works really well here!)
• 51/2 to 61/2 cups bread flour
• 2 tablespoons melted butter

INSTRUCTIONS

1. Dissolve the sugar in the warm water and milk in a large bowl.
2. Whisk in the yeast.
3. Set aside for 5 to 10 minutes, or until the yeast mixture gets foamy.
4. Whisk in the salt and oil.
5. With the mixer running add the flour, one cup at a time, until the dough pulls away from the bowl.
6. Knead by machine about 5 minutes.
7. If you are hand kneading mix in the flour until you have a sticky dough, turn the dough out onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic - adding flour as needed.
8. Oil a large bowl and place the ball of dough in it.
9. Oil the top of the dough and then cover with a damp cloth.
10. Allow it to rise until it has doubled in bulk. This will take about an hour.
11. Punch the dough down.
12. Knead for three minutes or so and divide in half.
13. Let rest for five minutes.
14. Shape into loaves and then place in greased 9x5-inch loaf pans.
15. Brush the tops with the melted butter.
16. Let rise for 30 minutes, or until the dough has risen an inch or so above the pans.
17. Bake at 350 degrees F for 30 minutes, or until loaves sound hollow when tapped.
18. For a soft crust butter the tops and place a clean tea towel over the baked loaves as soon as you take them out of the oven. Let them cool for about 5 minutes and then take them out of the pans to finish cooling, covering them back up with the tea towel.