But it wasn't everyday sandwich bread.
So I searched and searched for a good sandwich bread. I tried Italian breads, white breads, but none worked out. Most of them were too crumbly and fell apart in my hands.
For whatever reason, I went back to the bread recipe my brother found. When I read the instructions, I found out why it was so dense. I only let it rise once. When I truly followed the recipe, trumpets sounded, clouds parted, and life was good. And now, the recipe.
Amish White Bread
To two cups of warm water, add 2/3 cup of white sugar. Add 1 1/2 tablespoons of yeast, stir, and allow to proof. It takes about ten minutes, until it looks like this:
Once finished proofing, add 1/4 cup of oil:
And 1 1/2 teaspoons of salt:
Mix well. Then add 6 cups of flour, bit by bit.
I usually begin by stirring then end up kneading the bread well.
Oil a bowl, and turn the dough to coat.
I usually put the bowl, uncovered, to rise in a warm-ish oven (turn it on low for 2-3 minutes and turn it off).
When the dough has risen, punch it down and divide it in two.
Quickly kneed and shape each loaf. Put each in a lightly greased loaf pan.
Allow it to rise a second time until the loaf is approximately one inch above the pan. Then bake for about 30 minutes in a 350 degree oven.
Oh my gosh. Is it ever tasty?! Take my word for it - it smells amazing and tastes even better.
- 2 cups warm water (110 degrees F/45 degrees C)
- 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 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 9x5 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.