Amish (No Bread Machine) White Bread
 White Bread Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 26
- Amount Per Serving
- Calories: 134.5
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 90.4 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 0.8 g
- Protein: 3.1 g
View full nutritional breakdown of Amish (No Bread Machine) White Bread calories by ingredient
Introduction
Recipe makes two large loaves, which can be sliced thinner as they hold their shape. I've given the smaller number of pieces I've managed to get from the recipe. Recipe makes two large loaves, which can be sliced thinner as they hold their shape. I've given the smaller number of pieces I've managed to get from the recipe.Number of Servings: 26
Ingredients
-
2 cups warm water (110 to 115 F)
1/3 cup sugar
1 1/2 tbsp. traditional yeast
1 tsp salt
1/4 cup vegetable oil (plus extra for rising bowl and baking pan)
6 cups (approx.) white flour
Directions
1. In a large mixing bowl, combine water and sugar, stirring until sugar dissolves.
2. Add yeast to sugar water and let proof*.
3. Mix in salt and oil.
4. Add flour one cup at a time until the dough pulls away from the sides of the bowl. This might mean more or less than the 6 cups.
5. Dump dough onto a well floured surface and knead until smooth.
6. Using a small amount of oil, coat the surface of a large clean bowl. Transfer the dough into the bowl and coat with the oil. Cover with a clean well-woven towel and allow to rise for about one hour.
7. After the one hour, oil two dark bread loaf pans. Dump the risen dough out onto a well floured surface and punch down the dough. Knead for a bit and then shape the dough into two roughly equal dough logs.
8. Place the log into the two pans and allow to rise for another hour in a warm place.
9. Preheat the oven to 350 F after the hour is up. Bake the bread for a half hour or until golden.
10. Remove baked bread from the pans and place on a rake to cool.
* I only started do this recently, as I know my yeast is good, but it makes the bread rise much better.
Serving Size: Makes 2 Large Loaves
2. Add yeast to sugar water and let proof*.
3. Mix in salt and oil.
4. Add flour one cup at a time until the dough pulls away from the sides of the bowl. This might mean more or less than the 6 cups.
5. Dump dough onto a well floured surface and knead until smooth.
6. Using a small amount of oil, coat the surface of a large clean bowl. Transfer the dough into the bowl and coat with the oil. Cover with a clean well-woven towel and allow to rise for about one hour.
7. After the one hour, oil two dark bread loaf pans. Dump the risen dough out onto a well floured surface and punch down the dough. Knead for a bit and then shape the dough into two roughly equal dough logs.
8. Place the log into the two pans and allow to rise for another hour in a warm place.
9. Preheat the oven to 350 F after the hour is up. Bake the bread for a half hour or until golden.
10. Remove baked bread from the pans and place on a rake to cool.
* I only started do this recently, as I know my yeast is good, but it makes the bread rise much better.
Serving Size: Makes 2 Large Loaves