Amish White Bread
For chrismtas this year, the MiL got me this fabulous bread pan (it has a lid!) and we’ve been making a lot of bread with it since. Honestly, I think I’m giving up buying bread since it’s fairly easy to make my own. Probably a lot cheaper to since we really don’t go through it that fast. I can’t say that. When it comes to homemade bread, we easily go through an entire loaf with a day or two – not so much with the store bought brands.
So we’ve been playing around with recipes and I am loving the recipe I found on AllRecipes for Amish White Bread. It’s a little sweeter than a simply white, but it’s great as a base for most recipes. So far we’ve tried mixing in chocolate chips as well as attempting a chocolate roll-style bread; while they’ve came out good, we can do better. I’m thinking I might merge this recipe and my original Chocolate Chip Bread recipe and see if I can’t come up with a slightly better loaf.
As it stands, I’m really enjoying this recipe and already have a ton of variations in mind. I’m thinking cinnamon chips need to be added to my shopping list for the next time I make this.
Ingredients:
2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1-1/2 tbsp active dry yeast
1-1/2 tsp salt
1/4 cup vegetable oil
6 cups bread flour
Directions:
- Place all ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select dough setting and press start.
- Remove dough from pan and place on floured surface. 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.
- Bake at 350 degrees F (175 degrees C) for 30 minutes.
Nutritional Info: Calories 168; Total Fat 2.9g; Cholesterol 0mg; Sodium 147mg; Carbohydrates 30.7g; Dietary Fiber 1g; Protein 4.4g
Servings Per Recipe: 24