Betsy's Notes: Weekends are my baking time. I've taken to making
bread every weekend, and there's no going back to store bought. This
makes the most consistently wonderful white bread I've ever had and
it is super easy. I use bread flour and I let my Kitchen Aid do all
the kneading. I also skip the butter on top of the loaves at the end.
Amish White Bread
Recipe By: Betsy Burtis
1 packages dry yeast
1/2 cup water
1/3 cup sugar
2 teaspoons salt
2 cup water
2 1/2 tablespoons shortening -- melted
6 cup all-purpose flour -- or bread flour, to 7 cups
1/8 cup butter -- (1/8 to 1/4)
Dissolve yeast in 1/2 cup warm water. In large bowl, combine sugar, salt,
2 cups water and shortening. Stir in yeast mixture. Gradually add flour
to form a soft dough. Turn onto floured surface and knead until smooth.
Place in a greased bowl and cover and let rise for about 2 hours. Punch
down and divide into 2 portions and form loaves. Place in greased 9 x 5
loaf pans and [censored] tops with fork. Let rise until higher than pans
(about 2 hours). Bake at 375 degrees for 25 to 30 minutes. Cool for ten
minutes. Rub butter all over tops of loaves. Place pans on sides until
loosened. Remove bread from pans and cool completely on racks.
Karen's Notes: This is my favorite home baked bread recipe. I got it
from an Amish cookbook years ago and no other bread recipe I have
tried beats it.
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