Amish White Bread
What an awesome recipe! I wasn't sure if I was doing it right because there was a lot of loose flour when I was mixing it, and it was quite dry. so I added a cup of buttermilk. It took much longer than 20 minutes to prepare. I waited much more than 10 minutes (about 30) for the yeast to "proof" --- which I didn't know what that meant. Read the back of the yeast package. It didn't foam as much as I thought it was supposed to. Maybe someone can help me understand what "proof" means and what it looks like.
Anyway, I decided to start kneading it and did so for 10 minutes. The consistency was fine. Then it didn't rise as much as other recipes have. It was supposed rise one inch above the pan, it barely cleared after I let it sit for 45 minutes. After 45 minutes, I put it in the oven for 30 minutes. When it was ready, I pulled out of the oven, the most beautiful loaves of bread!!! After it cooled, I sliced it to sandwich sized pieces and made a PB & J with milk. I have to say it was heavenly. I think adding buttermilk reduced the sweetness and added to the awesomeness.
I'll be making this recipe every week. Thank you for sharing it!!!
0 users found this review helpful
Oct. 10, 2012