This recipe is one of my favorite homemade bread recipes. The only step I do differently is in the proofing of the yeast. I use 110 degree water and only 1/2 cup of water and a half teaspoon of sugar to make sure the yeast is alive. Once the yeast bubbles and I know it is active, then I add the rest of the water and sugar. I've tried it the way the video describes and it doesn't work for me. I've typed the recipe for you below the video.
Sweet Amish White Bread
Makes 2 large loaves
2 C Water 110 degrees F
2/3 C Sugar
1 1/2 Tablespoon Yeast
1 1/2 teaspoon Salt
1/4 C oil
5-8 C. King Arthur Bread Flour (the best flour!) - depending on humidity
Dissolve 1 /2 teaspoon of the sugar and 1/2 cup of the water. Lightly sprinkle in the yeast. Stir to proof the yeast. It should get foamy. Once foamy, add the remaining sugar and water. Be careful not to over stir.
Add oil and lightly stir. Add 1/2 the flour. Add salt. Start mixing. The mixture should be "soupy". Add, stir, add, stir. Keep adding flour until you have the right dough consistency and it is not too tacky. Place the dough on a floured surface and knead for 5-6 minutes. The dough should be spongy or "push back" when poked. Put in a large bowl and cover with a warm, wet cloth to rise for 1 hour.
Flour a surface and divide dough into two sections. With a rolling pin, roll out each dough section into a rectangle and then roll it up. Place in a greased loaf pan, cover with a warm, wet cloth again to rise for 45 minutes or longer. Set oven for 350 for 30 minutes to bake. Take the bread out of the pans while still hot and place on a wire rack to cool.
Tastes so good! ENJOY!
JoAnn Young, Realtor,