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Amish White Bread

Reviewed: Apr. 7, 2013
This might be the lightest, sweetest loaf bread I've ever made. I followed the instructions except for the rising time. It took 2 hours for the first rise, and that was by forced proofing. After placing the dough in the loaf pans I force proofed the dough again for 80 minutes, until the dough was 1" over the top edge of the pan. It baked in 20 minutes at 350°F. (Forced proofing is done by placing the dough in it's bowl/pan in a hot (110-120°F) water bath. The water should only be deep enough to submerge the bottom 1/2 of the bowl/pan).
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