We have a few girlfriends coming to Vegas tomorrow and I had a request for fresh bread. Since I am making lasagna for dinner (my no noodle boil recipe upcoming) I decided on a soft white shaped like a french loaf that can be turned in garlic bread if needed. I also wanted an extra loaf for our boss who is coming into town tomorrow and another for a care package being sent back to Orange County with the gals to be delivered to our dear friend Marc.
I recently found a recipe for Amish White Bread and decided to use it.
2 cups warm water (110 degrees F/45degrees C)
1/3 - 2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour
In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a plastic wrap. Allow to rise until doubled in bulk, about 1 hour. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. Bake at 350 degrees for 30 minutes.
My changes:
I followed the directions but divided into 3 pieces and rolled into french bread shape and used a large cookie sheet lined with a Silpat mat. I used scissors to score the loaves and let rise again as instructed. Being in the high desert I have to bake at 370-375 degrees when instructions say 350.
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