love the smell of bread baking.


Amish White Bread

Makes 2 loafs

  • 2 Cups warm water about 110-120 degrees
  • ⅔ Cups white sugar
  • 1½ Tablespoons yeast
  • 2 Teaspoons salt
  • ¼ cup vegetable oil
  • 6 cups flour
  1. Place sugar and water in bowl
  2. Sprinkle with yeast and let dissolve 15 minutes
  3. Add salt, oil and half the flour mix together.
  4. Add remaining flour. Change to dough hook and mix till its pulling away from the sides.
  5. Lay out onto lightly floured surface and knead about 2 minutes.
  6. Place in greased bowl flipping to cover both sides.
  7. Top with saran wrap or damp warm towel
  8. Set aside in a warm draft free area and let rise till doubles in size. About 1 hour
  9. Remove cover and punch down.
  10. Lay out on lightly floured surface and cut in half.
  11. Flaten out into rectangle and “jelly” roll into a loaf.
  12. Pinch ends together and place in greased 9×5 bread pans.
  13. Repeat with other half.
  14. Cover and let rise till double in size about 30-50 minutes.
  15. Pre-heat oven to 350 degrees.
  16. Once double in size bake for 25-30 minutes.
  17. Pull out and brush top with butter.
  18. Let rest 10 minutes before removing to cooling rack.

It’s a great day at the Cottage.

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