White Amish Bread

 

 

 

Bakerette Recipes

Serves: Two 9 x 5-inch loaves

 

Ingredients

1 cup warm water (110 degrees F)

1 cup warm milk (110 degrees F)

1½ teaspoons salt

⅓ cup sugar

¼ cup vegetable oil

1½ tablespoons active dry yeast

5½ to 6 cups all-purpose flour

1 egg yolk + 1 tablespoon water to form an egg wash (optional)

1 tablespoon butter, melted

 

Instructions

In a large mixing bowl, mix together sugar, yeast, milk and water. Cover and allow the yeast to activate and foam for about 5 minutes.

Mix in salt and oil into the yeast.

Using an electric mixer with a dough hook, slowly add flour one cup at a time mixing well after each addition. Tip: Spoon the flour into the measuring cup and level off. Don't scoop or pack it in.

Turn dough out onto a lightly floured work surface and knead for five minutes until dough is smooth and elastic.

Place in a well-greased bowl, turning once to grease the top. Cover and let rise in a lightly warmed place for 1 hour or until doubled in size.

Punch down the dough and divide into two equal pieces. Shape into loaves and place in 2 greased 9 x 5-inch loaf pans. Cover and allow to rise in a warm place for 30 mins or until dough has risen 1 inch above pans.

Preheat oven to 350 degrees F. With a pastry brush, lightly brush the tops of the loaves with egg wash before baking. Bake for 30 minutes. Remove from pans and with a pastry brush, lightly brush melted butter immediately after so the crust stays nice and soft.