Many have asked for me to share my homemade bread recipe. This recipe is simple enough it makes you wonder why anyone would need a bread maker. Other than rise and bake time it is less than 10 min. to toss together. If your family is like ours, it won't last a day and is divine warm from the oven! Enjoy!
Amish-Style White Bread Recipe
Makes 2 loaves
2 cups 115*F water (use a meat thermometer if necessary--this is crucial to not 'kill' the yeast)
2/3 cup granulated sugar
1 1/2 tbsp yeast (fast acting or traditional is fine)
1 1/2 tsp fine sea salt
1/4 cup vegetable oil (olive oil is fine but will result in a denser bread)
6 cups all-purpose flour (sifting is not necessary--loosen the flour with a bread knife prior to measuring for more accurate measurement)
1. In stand mixer bowl, add sugar and water. Sprinkle yeast on top of water and let stand for approx 10 min until 'foamy'.
2. Add salt, oil and 3 cups of the flour to the water/yeast mixture and lightly mix with a scraper/spoon.
3. Add the last 3 cups of flour and attach the stand mixer's hook attachment. (If you don't have a stand mixer and/or hook attachment, this step can be done by hand with a wooden spoon or heavy scraper)
4. Mix slowly until the dough has formed. Flour your hands and knead 5-8 times to ensure ingredients are incorporated.
5. In a large stainless bowl, lightly oil the sides and form the dough into a ball. Place the dough in the middle of the large bowl and cover with plastic wrap. Let the dough rise to double in size--about 1 hour. (**If your oven has a proofing setting, place the bowl in the oven to proof-- if your oven doesn't have a proofing setting; turn your oven to the lowest temperature it will set to and place a cookie sheet on top of the stove top. Place a kitchen towel onto the cookie sheet and then the bowl of dough on top of the towel--this will ensure the dough is warm but doesn't get a 'hot spot' at the bottom of the bowl. **Be sure your stove top burners are OFF prior to this step**.)
6. Turn dough out onto a floured surface and 'punch' down. Cut the dough ball in half using a bench scraper or a large knife.
7. Using a lightly floured rolling pin, gently (you're not rolling cookie dough) roll each half of the dough into a rough rectangle shape--keeping the dough fairly thick. Roll each half starting at the long end as if you're making cinnamon rolls--aim for rolling the long side to a little shorter than the length of your loaf pan. Tuck the ends under slightly to round off the loaf.
8. Lightly grease two standard loaf pans with oil. Place one half of dough in each pan. Cover with plastic wrap and let rise again until double in size (see rising instructions above)--about 30 min.
9. Set oven to 350*F. Bake the loaves for roughly 25-30 min until golden on top and 'set'.
10. Remove the loaves to a cooling rack. Immediately, lightly rub a stick of butter on the tops of the loaves. Cool and serve.
Easy White Bread Recipe