Variety is what makes life interesting right? Obviously not in all areas but when it comes to something simple like baking, variety is good.
Finding the perfect recipe now, that can take a while. I have tried many recipes that had somewhere in the name the word “best”. I have come to realize after trying all of these recipes that there are many different tastes in the world. We can’t all like the same things obviously. As my Grandma used to say, “If we all liked the same things then everyone would be after Grandpa.” Then she would chuckle.
So while I know that not everyone will agree with me, this recipe makes a very good loaf of white bread. It’s simple to follow, bakes beautifully, freezes nicely, and slices easily. All things that make me happy with bread. And, as Jason would testify, baking that makes me happy is good for the whole family!
I’ve added the carb count for each loaf for diabetics.
Amish White Bread carbs per loaf – 278
2 Cups warm water 2/3 Cup sugar
1 1/2 Tbs. yeast or two packs 1 1/2 tsp. salt
1/4 cup oil 5 1/2 Cups flour
First dissolve your sugar and yeast in the warm water, then let it sit until it becomes nice and foamy. Like so,
Next mix in the salt and oil.
Now add the flour a couple of cups at a time mixing well. Place on a well floured surface and knead until smooth.
Place in an oiled bowl,
cover, and let rise until doubled, about an hour.
Take the dough out of the bowl, and knead it for just a little bit. The recipe said for a couple of minutes but I have never done it that long. Roll it out into a big log like you used to do with play-dough. Roll it for a while as this will make the insides stick together so when you later cut it, you won’t have the big holes in the center that your jelly falls through. I hate when that happens.
Cut in half and place in your two well-greased loaf pans.
Cover again and let rise until the dough is one inch over the top of the pan.
Bake at 350* for about half an hour. It will be a beautiful dark golden brown on top and sound hollow when you tap on it. Remove from pans as soon as you can and cool on a wire rack or they will continue to bake and get dark on the bottom. Learn from my mistakes!
Love from our jelly seepage-less kitchen,