Game changer, guys. I learned how to make my favorite food: Bread. I’m now slightly more confident I can make Eva’s delicious Stone bread recipe that I enjoyed all summer.
Amish White Bread
2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar (I used 1/3 cup, recommended by the commenters)
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour
makes two loaves
- 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 damp cloth. 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 9×5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
- Bake at 350 degrees F (175 degrees C) for 30 minutes.
…ok, well. It was my first time. It don’t think it was cooked “all” the way, but I still ate the whole thing! It was just a little yeasty-tasting. Two of my classmates made it and it’s absolutely incredible. And they didn’t use a bread pan, they just lumped it out and let it bake naturale. I also cut the recipe in-exactly in half because I knew I didn’t have enough flour. It also took twice as long to rise and much longer to bake than the recipe suggests, so I think a combination of things happened. But I was still insanely proud of my little bun from the oven. ;).