Homemade Amish White Bread

Photo by Susan M.
Adapted from amish365.com

PREP TIME

15

minutes

TOTAL TIME

--

minutes

SERVINGS

12

Slices

PREP TIME

15

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Adapted from amish365.com

Ingredients

  • 1

    package active dry yeast

  • 2 1/2

    cups lukewarm water

  • Lard (the size of an egg); you can substitute shortening here if needed

  • 2

    tablespoon sugar

  • 1

    tablespoon salt

  • Enough bread flour to make a soft dough (usually about 5 cups)

Directions

Grease pans and set aside. In a small bowl, dissolve the yeast in a 1/2 cup warm water. In a large bowl, combine the lard, sugar, salt and the remaining 2 cups of water. Add the yeast mixture to the bowl and stir until combined. Add the flour, 1/2 cup at a time, mixing until the dough is elastic and doesn’t stick to the sides of the bowl. Cover the bowl loosely with a damp cloth and let rise until double in size, about 1 1/2 hours in a warm, draft-free place. Punch the dough down and place on lightly floured surface. Cut the the dough into 2 equal portions. Punch down a little more and form each into a loaf. Place the dough into greased loaf pans. Cover with a damp cloth and let rise again until the dough is level with the loaf pan, about 40-50 minutes. Pierce each loaf several times with a fork. While the dough is rising, preheat oven to 325 degrees. Bake the bread for 40-45 minutes. The bread is done when it sounds hollow when tapped on top. After removing the bread from the over, brush with butter for a softer crust. Remove the bread from the pans and place on cooling rack. Tip: place a cast iron pan on lower rack in oven and let heat. When you place the bread in the oven to cook, pour 1-2 cups of water into heated pan and leave in closed over for 5-10 minutes. The steam makes a fabulous crust on the bread.

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