Amish white bread is a tender sandwich loaf, which slices easily without falling. Its sweet, velvety texture is a children’s hit. Amish White bread is a home-made bread that is ideal for sandwiches. Perhaps you’ve heard it call milk bread. It can be produced by hand or in a breadmaker. The ingredients were so fundamental – nothing odd, water, sugar, yeast. I thought I would finally skip it out, but I figured I would try it anyway. It’s a much cheap bread. The most beautiful bread I ever ate. It reminded me a lot of my favorite Hawaiian rolls because it was not sweet enough to get known as a cake or sweet bread on the sweet side.
If you have a machine, follow the suggestions of your manufacturer when placing the ingredients, but mainly all your liquid is first added with the meal and the yeast on the top of the flour. The Amish White Bread is a simple recipe that produces a slightly sweet, and soft white bread. It’s so simple, almost a flawless recipe.
2 c of warm water about 110 degrees F or 45 degrees C
⅔ cup white sugar
1 ½ tablespoon active dry yeast
1 ½ teaspoons salt
¼ cup of vegetable oil
6 cups bread flour
1. Sprinkle the sugar in warm water in a bowl and add the yeast. Make sure the yeast becomes foamy.
2. Mix the salt and oil in the yeast and add one cup of flour at a time. Knead the dough smoothly on a floured surface. In a well-oiled bowl, place the dough to coat. Top with a cloth and let it double in volume for an hour.
3. Punch the dough down. Knead for a few minutes and slice in half. Shape it into a loaf, and put it in a well-oiled pan of 9×5 inch. Allow 30 minutes to rise or until the dough rises by 1 inch.
4. Bake for 30 minutes about 350 degrees F (175 ° C).
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