AMISH WHITE BREAD RECIPE RECIPES

Steps:

• For starter, dissolve yeast in warm water. Mix with 1 cup flour, 1 cup sugar or honey and 1 cup milk (lowfat or 2% milk is OK). This is day 1 of 10 day prep. Use a plastic or glass container.
• Leave starter on the counter covered, and stir daily.
• On the 5th day, add 1 cup flour, 1 cup sugar or honey (or combination) and 1 cup milk. This is called 'feeding' the starter.
• Continue to stir daily. On the 10th day, add 1 cup flour, 1 cup sugar or honey and 1 cup milk. Starter can now be divided and given away or frozen. I usually wait a day to bake after feeding starter.
• If you are not baking the next day, you can refrigerate starter, but bring to room temperature on baking day, or the night before, if frozen.
• If you receive a cup of starter as a gift, feed immediately and wait a day before baking, to give starter a chance to ferment, at room temperature.
• To bake: Place 1 cup of starter in bowl of mixer. Put mixer on slow speed using a dough hook, and add all ingredients. All ingredients should be room temperature.
• Add 2-1/4 tsps. yeast, 1 cup water, 1 cup milk, 2 tbls honey, 1/4 cup oil, 1 cup whole wheat flour, 2 eggs, 2 tsps. salt, approximately 6-7 cups white flour. You can add more whole wheat and less white, as preferred.
• Knead dough for 10 minute in mixer. Dough should be slightly sticky, but smooth and shiny and should mostly all be on the dough hook when done.
• Remove dough from mixer bowl to a floured board and knead by hand two minutes, shaping into a large ball. Oil inside of mixer bowl.
• Place dough back into bowl, swirl around in oil, and turn over so all sides are oiled. Press down, cover with a clean towel and allow to rise in a warm place until doubled.
• Punch down and divide into two loaves. At this point, 1 ball can be made into 12-14 rolls. Divide into even balls, (if you have a scale, about 2-1/2 oz. each) place on greased cookie sheet, pressing down to a flat disc. Brush tops with beaten egg white mixed with 1 tbl water and sprinkle with sesame or poppy seeds, if desired.
• Cover and allow to rise for 1 hour, or until double in size.
• Preheat oven to 375° and bake rolls for 15-20 minutes, until browned.
• For loaf of bread flatten 1/2 of dough into a rectangle, to remove bubbles and roll up to a log. Roll two sides under and place log seam side down in greased loaf pan. Brush top with egg white and sprinkle with seeds. Bake at 375° for 25 minutes. Remove from pan and thump bottom of loaf. It should sound hollow when done.
• You can bake 1/2 of dough and shape other half into a loaf, wrap tightly in plastic wrap and freeze. When you are ready to bake, remove from wrap and place in greased loaf pan. Cover and allow to defrost and rise in a warm spot. Brush with egg white and sprinkle with seeds. Bake as usual.

Steps:

• In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.