In the heart of the idyllic Amish countryside, where horse-drawn buggies traversed winding roads and the scent of freshly baked bread wafted through the air, there lived a humble baker named Hannah. Hannah’s bakery was a cherished institution in the community, where neighbors gathered to share stories, laughter, and the simple joys of life. One crisp morning, as the sun rose over the rolling hills and cast its golden glow upon the fields of wheat, Hannah felt inspired to create a loaf of bread that would nourish both body and soul: Amish White Bread. Drawing upon generations of tradition and the finest ingredients from local farms, Hannah embarked on a culinary journey that would yield a loaf of bread so soft, so fragrant, it would become a staple at tables across the countryside.
Ingredients:
- 2 cups warm water (110°F/45°C)
- 1/3 cup white sugar
- 1 1/2 tablespoons active dry yeast
- 1 1/2 teaspoons salt
- 1/4 cup vegetable oil
- 6 cups bread flour
Instructions:
- In a large bowl, dissolve the sugar in warm water and sprinkle the yeast over the top. Let stand until foamy, about 10 minutes.
- Stir the salt and vegetable oil into the yeast mixture. Mix in the flour, one cup at a time, until a soft dough forms.
- Knead the dough on a lightly floured surface until smooth and elastic, about 8-10 minutes.
- Place the dough in a greased bowl, turning once to coat. Cover with a clean cloth and let rise in a warm place until doubled in size, about 1 hour.
- Punch down the dough and divide it in half. Shape each half into a loaf and place into greased 9×5 inch loaf pans.
- Cover the loaf pans with a clean cloth and let the dough rise until doubled in size again, about 30-45 minutes.
- Preheat the oven to 350°F (175°C).
- Bake the loaves in the preheated oven until golden brown, about 30-35 minutes.
- Remove from the oven and let cool in the pans for 10 minutes. Then transfer the loaves to wire racks to cool completely before slicing.