I don’t believe ANYTHING is off limits…BUT… don’t tune me out yet! …all things in moderation ~ if I ‘take away’ a food / ingredient, my body rebels! I crave ONLY that…it’s ridiculous! 🙂 So, all things in moderation ~ and this bread is AWESOME!
Amish White Bread ~ SUPER simple and DELICIOUS!
Yield 1 loaf (about 12 servings)
Active time: 15 minutes
Inactive time: 2 hours
Bake time: 30 minutes
1 cup warm water (110 degrees F)
1/3 cup sugar
2 1/4 tsp active dry yeast -OR- 2 tsp instant yeast
1 tsp salt
2 Tbsp vegetable oil
3 cups flour (all-purpose or bread flour is fine)
In a large bowl, combine water, sugar and yeast. Stir and let stand for about 10 minutes (this is “proofing” the yeast; it will ‘foam’ in the bowl. If you do not see it bubble, throw out and begin with fresh, new yeast)
Add salt and oil, stir to combine.
Add the flour, one cup at a time until a soft dough forms. Add as needed (may have to add up to 3 ½ cups or so if air / weather is moist). The dough should be soft but NOT sticky.
Turn dough out on a floured surface and knead for about 5 minutes (or 3-4 minutes in a kitchen aide mixer with a dough hook).
In a large oiled bowl, place the kneaded dough, coating the bottom of the dough with the oil. Turn oil-side up and cover the bowl with a greased piece of plastic wrap.
Set the bowl in a warm draft-free place (can place in your oven – preheat at 400°F for 1 minute, TURN OFF – and leave the light on – put a bowl of hot water on the bottom rack and put the bowl or pan I am rising the dough in on the rack above it). Let rise until double in bulk; between 1 and 1 1/2 hours.
Punch dough down. Turn out on lightly floured surface and shape into a loaf – press the dough into a sort of rectangle then rolling up tightly from the smaller end. Seal edges and place in a 9 x 5-inch loaf pan that has been sprayed with non-stick spray. Cover with greased plastic wrap and place in a warm draft-free place (like above) to rise until double in bulk. Loaf will have risen about 1-inch higher than the side of the pan.
HEAT OVEN TO 350°F and bake for 28 – 30 minutes.
Remove from pan and cool completely on a rack. Get the butter ready and ~enjoy!
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