Here in Pennsylvania we have a pretty sturdy population of the Amish living in the midst of our worldliness. They are best known for their horse-and-buggy transportation and their clothing. But among Pennsylvanians, the Amish are also known for their wood working and their cooking. We sometimes see an Amish bake stand along the road and we often try to stop and buy something yummy.
So when, at our church (the Church of Jesus Christ of Latter-Day Saints), my daughters brought home this recipe after a youth group activity of baking bread, I knew I had to try it right away. Now we make it often, which will be our downfall. The trick to eating like an Amish person is to work your fat off like an Amish person. Which we worldly computer types do not.
2C. warm water
2/3 C sugar
1 1/2 Tb active dry yeast
1 1/2 tsp salt
1/4 C veg. oil
6 C flour
1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. 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 divide in half. Shape into loaves, and place into two well oiled 9×5″ loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake at 350 degrees for 30 minutes.
Here are my notes on this wonderful recipe:
It is delicious, soft, creamy, total comfort food.
I bake half as a loaf and the other half as buns. I put them in the oven together, but remove the buns after about 15 minutes, and let the bread finish in there.
I freeze a lot of this for later simply because it slows down the bread fiends.
I intend to add pictures of the finished product here, as well. But my tea has steeped and awaits drinking, and the yeast is standing out, ready for some bread making. There won’t be any pictures if I don’t hang this up and go make the dough!
The yeast turns frothy
The dough begins to look like dough
A beautiful loaf and some of the buns. That’s the loaf pan photobombing the picture.