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Old 06-09-2002, 10:14 AM
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Amish White Bread

Originally posted by: kimmyo
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Amish White Bread

2 cups warm water
3 Tbsp sugar
1 Tbsp plus 1 1/2 tsp active dry yeast
1 1/2 tsp salt
1/4 cup vegetable oil
6 cups all purpose flour

In a large bowl dissolve the sugar in the water, stir in yeast. Allow to sit for a few minutes until the mixture is foamy. Mix salt and oil into mixture. Mix in 5 cups of flour, mixing in one at a time.

With remaining one cup flour, knead dough on floured surface, incorporating the one cup or less of flour. Knead until dough is smooth. Transfer dough to a well oiled bowl, turn dough to cover with oil, cover with a cloth and let rise for 1 hour or until doubled.

Punch down dough, knead for a few minutes. Divide dough in half, shape into loaves and place in two oiled 9x5 baking pans. Allow to rise for 30min to 1 hour until doubled. Bake at 350 for 30 minutes. Makes 2 9x5 loaves.
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Old 08-17-2003, 02:39 AM
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Originally posted by Aubry

6-7 C flour- I use 1/2 white flour and 1/2 whole wheat.
3 Tab sugar
1 Tab of salt
2 Tab shortening
2 packages of yeast
2 1/4 C very warm water 120-130 degree

Mix 3 1/2 C of flour the sugar, salt shortening and yeast in a large bowl. Add warm water. Mix well. Stir in remaining flour too dough is easy too handle.
If bowl is large enough just knead dough in bowl. If not turn onto floured surface too knead. Knead for 10 min. Place in greased bowl and let rise in warm place for 40-60 min or until doubled. Dough is ready if indentation remains when touched.
Grease w loaf pans. Punch down dough and divide in half. Flatten dough for each loaf with hand or rolling pin into rectangle. Fold crosswise into thirds overlapping sides. Roll into square 9 by 9 inches. Roll dough tightlytoo form loaf. Pinch edge firmly to seal, fold ends under loaf. Place seam side down in loaf pan. Brush with margarine. Cover and let rise 35-40 min or until doubled. Bake at 425 until golden brown and hollow sounding when tapped. Remove from pan immediately too prevent bread from getting soggy.

I hope my directions are understandable. But any good basic cookbook, like Betty Crocker or Better Home and Gardens should have this receipe. I usually double it and make 4 loaves at a time. Thats how many I can fit in my oven or I would do more. And just freeze it.
Right now my Poptart receipe is missing in action! I am notorious for writing receipes down on scraps of paper then losing the paper. The dough was similar to a pie dough. But it an egg in it and was heavier. Didn't crumble as easy.
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