Amish White Bread Recipe

How to make it

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• In a medium-sized bowl, mix the sugar and warm water together.
• When sugar is completely dissolved, add yeast.
• Stir to mix yeast into sugar water mixture, do not over stir.
• Proof the yeast until it appears like a creamy foam.
• This takes about 5 to 10 minutes to get it to the point you want it at.
• Add the warm milk and salt to the yeast mixture, blend thoroughly.
• Cold milk will kill the yeast mixture, which totally kills the bread.
• Mix in one cup flour by hand, mix in more flour, in roughly one cup increments, knead until flat.
• Shape the dough into a ball.
• Roll the dough in really hot oil, rolling it around to cover the whole surface.
• Place into large bread raising bowl.
• There are lots of old primitive one, made out of wood, out there to purchase.
• Make sure that the side where you gathered the dough to form the circle is facing down, and the smooth side is pointed up.
• Sprinkle lightly with a touch of flour, this keeps the kitchen towel from sticking to the fresh dough.
• Cover the dough with a clean kitchen towel and let rise for one hour, or has doubled in size.
• Punch down, then knead for a couple of minutes.
• Split the dough into two parts.
• Mold the dough into loaf forms.
• Again, roll the loaves in the very hot oil.
• Place each loaf into a greased loaf pan.
• Again, gathered side down, and smooth side up.
• Again! Sprinkle with a touch of flour.
• Cover it again and let it rise for 30 minutes, or until it has risen around one inch above the loaf pans.
• Bake for 30 minutes at 350 degrees F.
• It is done when you tap with your knuckle on the top of the loaves and it sounds hollow.
• Remove from pans after cooking and place on cooling racks.
• Brush the tops of the loaves with a little melted butter.
• This will help preserve the crust and keep it soft.
• You may also re-brush the tops of the bread with melted butter just before serving and eating.