Monday, March 16, 2015

Amish White Bread

I've said it before, but I'll say it again.  I'm fascinated with the Amish way of life!  I am 95% sure I could live the lifestyle without any problem.  I love the simplicity of their lifestyle and if a recipe has the word "Amish" in it, I'm more likely than not to try it out.  I guess that makes me a bit of a sucker. :)

I honestly haven't a clue if this is an authentic Amish recipe, but regardless, it's fantastic!  I've made 2 batches in the last 2 weeks and they haven't lasted long.  I made my girls sandwiches for their school lunches with this Amish White Bread and when I asked them how their sandwiches were, they had no clue the bread was homemade.  They both told me it tasted just like the kind of bread I buy.  Personally, I think this bread is better than store bought bread.  At least now I know it is a great sandwich bread!

1 cup warm water 
1 cup warm milk
1 1/2 teaspoons salt
1/3 cup sugar
1/4 cup vegetable oil
1 1/2 tablespoons yeast
5 1/2 to 6 cups flour

In the bowl of an electric stand mixer (with a dough hook), pour warm milk and water (I heat them together in the microwave for about 1 1/2 minutes, stirring after each 30 seconds.  I like it to be warm enough that I can stick my finger in it without it being uncomfortable.)  Sprinkle with yeast and sugar, then mix just enough to make sure all the yeast is wet, instead of sitting on the top of the liquid.  Let the yeast sit to proof (get foamy); about 5 minutes.  Add in salt, oil and 3 cups of flour and mix well.  Slowly add the remaining flour, 1 cup at a time, until the dough is soft and not very sticky.  Let the mixer knead the dough for about 5 minutes, or until the dough is elasticy (when you poke it with your finger the indentation doesn't remain).  Cover the dough with plastic wrap and let rise in a warm spot until doubled; about 1 hour.  Dump the dough out onto the counter (I spray my counter with non-stick cooking spray) and divide into 2 equal parts.  Shape each part into a loaf and place in a greased loaf pan.  Cover the loaves with plastic wrap and let rise again until the dough is about 1-inch above the top of the pans; 30 to 60 minutes.  Preheat the oven to 350.  Bake for 30 minutes or until the top of the loaves are nicely browned and the loaves sound hollow when you tap them. Remove the loaves from the pans and place on a cooling rack.  If desired, brush the top of the loaves with melted butter.

Recipe adapted from Bakerette.

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