I use to enjoy trying new bread recipes, but lately I've had a few flop! Like totally. Tasted really yeasty, didn't brown, didn't rise. After waiting 3 hours to see if my hard work paid off only to have it fail is frustrating. So I decided to just stick with the bread that has been fool proof for me. And every post about bread that I have shared on here (and you can find them all HERE!) have been staples in our home with great success. Especially this one. Amish White Bread. It is absolutely delicious and I've been making it for 4 years. I usually use white flour, but it is amazing with half whole wheat as well.
The recipe makes 2 loaves. You can half the recipe and use your breadmaker to make the dough for 1 loaf and then let it do it's second raise in the pan and bake it in the oven vs. the breadmaker. I love using my breadmaker to make bread dough and I love the baked taste from the oven so it's the best of both worlds.
I've done 2 loaves in the breadmaker, but I had to open up the lid 30 minutes before the timer went off because the dough was starting to spill over. So you can use your breadmaker for the whole recipe and make 2 loaves if you really watch it.
Amish White Bread
2 cups warm water (110 degrees F/45
2/3 cup white sugar***
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour
In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
|Bake at 350 degrees F (175 degrees C) for 30 minutes.|
***I use 1/3 c. of sugar and it is definitely sweet enough.