Fitzgerald Lane
Amish White Bread
This bread is so versatile. For the holiday season, I add cinnamon and sugar, after the first rise. I roll out my two loaves and sprinkle the flattened loaf with equal parts cinnamon and sugar. Then, I role the loaf folding the ends, and tuck it into the bread pan. So Yummy!
Amish White Bread
Versatile sweet bread
Ingredients
- 2 Cups Warm Water Not scalding but not luke warm
- 2/3 Cups Sugar
- 1 1/2 TBSP Active Dry Yeast About 2 Packets
After Proofing
- 11/2 Tsp Salt
- 1/4 Cup Coconut Oil
- 6 Cups Bread Flour
Instructions
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In your mixer or a large bowl, dissolve the sugar in warm water, and then stir in yeast.
Allow to proof until yeast resembles a creamy foam 5-10 minutes
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Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough with a mixer or by hand for 10-15 minutes Place in a well oiled bowl. Cover and place in a dark warm space. Allow first rise to begin ( about an hour).
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Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9×5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
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Bake at 350 degrees F (175 degrees C) for 25 minutes.
Happy Baking,
