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Amish White Bread

Reviewed: Apr. 24, 2002
I'm not new at breadmaking, but I have to say this is the best recepie I've EVER seen for making bread. I'm going to try adding more yeast to the other recepies... maybe that's why the others turn out so heavy.... In any case, I've used both "best for bread" and "all purpose" flours, and they both turn out equally wonderful. I've taken to doubling the recepie and putting it into three, not four, loaf pans, and got taller bread, more like what you find in the store. This bread is a light, fluffy loaf similar to storebought bread, except that it's sweeter. I saw the review that said less sugar and more salt... I'll try that next time. It's great for people on a seriously tight budget too: flour, oil, yeast, sugar, salt... who doesn't have all those ingredients in their kitchen? And most food pantries will give mostly flour and sugar. Salt and oil are cheap, and I've found a cheap yeast that works wonderfully... it's called saf-instant. Alright, enough of my prattling... it's good! try it!
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Batter White Bread

Reviewed: Nov. 4, 2001
This is the first loaf of bread I've ever made that wasn't hard as a rock. It's not heavy at all, and easy as all get out! Most of the loaves I've made have taken 5 hours at the very shortest. This one only took me two and a half hours! I had so much fun doing it that I'll be teaching my five year old son how to make it tomorrow!
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