Easy Amish White Bread

Easy Amish White Bread

Ingredients:
3 tablespoons sugar
1 teaspoon salt
2 tablespoons vegetable oil, plus additional for oiling the bowl
3 to 3½ cups unbleached bread flour

Directions:
IN A LARGE BOWL, sprinkle the yeast over the warm water and stir in the sugar. Let sit
until the yeast foams, 5 minutes. Stir in the salt and oil. Add the flour ½ cup at a time
to make a smooth but soft dough. Turn out onto a floured surface and knead until
smooth. Place in a well-oiled bowl and turn the dough to coat. Cover and let rise until
doubled in bulk, about 1 hour.
Punch the dough down. Shape into a loaf and place in a lightly greased 9" × 5" loaf
pan. Cover with a cloth and let rise until almost doubled in bulk, about 30 minutes.
Meanwhile, preheat the oven to 350°F.
Brush the top of the loaf generously with water and sprinkle with flour. Bake until a
wooden skewer inserted into the center comes out clean and dry, 30 to 40 minutes.
Variation:
BREAD MACHINE METHOD
IN A BREAD MACHINE, combine the yeast, warm water, sugar, salt, oil, and bread flour. Program the
bread machine to “dough.” When the machine stops, proceed with shaping and baking as described in the
main recipe.
soup
CRANBERRY BEAN AND PASTA SOUP
LATE SUMMER BRINGS A CROP OF PRETTY PINK-SPECKLED CRANBERRY BEANS. THEY ARE
ALSO AVAILABLE DRIED. WHEN DRIED THEY REQUIRE THE SAME SOAKING AND COOKING AS
ANY DRIED BEAN. UNFORTUNATELY, THEY LOSE THEIR COLOR WHEN COOKED, BUT RETAIN
ALL THEIR