A fantastic recipe for homemade white bread.
Amish White BreadI know that it's a bit of a contradiction in terms to put the words Amish and KitchenAid together, but this is an Amish bread recipe from a clipping that I adapted for the KitchenAid. I know a lot of folks love their bread machines, and I own one. It's in the garage. Frankly using a KitchenAid stand mixer really makes the process of bread making so much more simple and the result is two large loaves instead of just one small one. Of course if you don't own a stand mixer you can certainly still make this by hand - with a little more elbow grease.
When using bread flour, this recipe produces a beautiful fluffy, tender and light loaf that just melts in your mouth. You can certainly substitute all purpose flour, but you'll have smaller loaves. Adding 2 teaspoons of vital wheat gluten per cup of all purpose flour seems to help. This is simply a delicious bread and is definitely a keeper.
Recipe: Amish White Bread for the Kitchen Aid©From the Kitchen of Deep South Dish
Prep time: 1 hour 30 min incl rise time |Cook time: 40 min | Yield: 2 loaves
- 2 cups warm water (110 degrees), separated
- 1/3 cup granulated sugar, separated
- 1-1/2 tablespoons active dry yeast
- 1-1/2 teaspoons kosher salt
- 1/4 cup canola or vegetable oil
- 5-6 cups bread flour, separated
Microwave water for about 3 minutes or until it reaches 110 degrees F. Put yeast into a separate small bowl, add about 1 teaspoon of the sugar to the yeast and about 1/4 cup of the warm water. Stir well and let sit for about 10 minutes, or until yeast foams up and doubles.
Attach the dough hook to your mixer and add 4 cups of the flour to the mixing bowl; turn the mixer on speed 1. Add the salt and the remaining sugar and mix together. Add the remaining warm water, the yeast mixture, and the oil; mix.
Scrape the sides of the bowl, turn to speed 2 and begin to add the remaining flour, 1/2 cup at a time, until dough cleans the sides of the mixer bowl and clings to the hook. It is possible that you may not use all of the flour. Continue kneading on speed 2 for about 2 minutes or until dough is smooth and elastic but still slightly sticky.
Spray top of dough and sides of mixing bowl with a light coat of non-stick spray, turn the dough over and spray the top. Cover bowl with plastic wrap and place into a warm, draft free spot for about 1 hour or until doubled.
Punch down and turn dough out onto a lightly floured surface. Separate into two pieces, cover with a towel and allow to rest for 10 minutes. Flatten into a rectangle and roll up, pinching the seams together and tucking in the ends.
Spray two 9 x 5 inch loaf pans with non-stick cooking spray and place the shaped loaves into the pans. Put in a warm spot and allow to rise for 30 minutes, or until dough has risen about 1-inch above pans. Bake at 350 degrees for 30 to 40 minutes.
To Prepare by Hand: Stir all of the ingredients together by hand using a sturdy wooden spoon. When dough comes together and cleans the side of the bowl, turn dough onto a floured surface and knead, using the heel of your hand to push on the dough, folding it and turning it a quarter turn, until the dough is smooth and elastic but still a little sticky. How long will depend on your speed and strength!! Place in the greased bowl, cover, let rise and continue with the recipe.
Bread Machine: For a 1-1/2 pound loaf, halve water, sugar, salt and vegetable oil, and use 2 teaspoons bread machine yeast and 2-3/4 cup bread flour. Place into bread maker according to manufacturer's directions - mine adds liquid, then dry ingredients minus yeast on top, lightly tap and make a well in center for the yeast.
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©Deep South Dish
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