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Amish White Bread

Reviewed: Apr. 20, 2013
This recipe has been a big hit every time I have made it. It is especially tasty coming straight out of the oven when it is warm and moist. I suggest leaving it in the oven for 35-40 minutes, not 30. This might just be personal preference, but I find that taking it out at 30 minutes, as suggested in the recipe, was not enough. HAVE GREAT YEAST... and if you don't, dissolve it in slightly warmer water, as well as let it rise longer and in a warm, dark place. This bread is very sweet, which works for my taste buds but not my waistline! It is quite dense, but nonetheless: amazing. It is great if you are on a budget as well, and can be done in using one bowl and a 9x5 inch pan. Yay for less dishes! I did not have to knead it on the surface, finding it easier (and a lot less messy) to knead in the bowl. It is extremely versatile: a great white bread base.
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