Video: Amish White Bread -

Video: Amish White Bread

See how to make delicious oven-baked sandwich bread.

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See how to make homebaked sandwich bread. This top-rated recipe is quick and easy to make. It produces two loaves of sweet, soft white bread. In the video, you'll learn how to tell if your yeast has been activated correctly. This is the best bread for sandwiches. Watch the video, then get Peg’s top-rated recipe for Amish White Bread.

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Sep. 27, 2014 2:23 pm
I agree with BuggsBonnie. Once the final rising is vital for presentation.
Mar. 4, 2014 5:50 pm
I did not make this bread, but I believe the reason the loaves look kind of flat is because she was flattening the dough when she put it in the pans. I have done that before with the same result. The dough should be pressed out into a rectangle and then rolled up jellyroll style then put into the pan, seamside down. That way when it rises you get the nice pretty top.
Jan. 3, 2014 9:41 pm
This was delicious and very easy to make for someone that is not used to making bread. It's dense and sweet. Now my family doesn't want any store-bought bread. Thank goodness is simple to make. :)
Dec. 3, 2013 5:16 pm
Maybe the poking and the flat loaves is the "Amish" part of the recipe.
Jan. 23, 2013 8:29 am
Can't say I've ever seen loaves shaped that way..
Dec. 28, 2012 5:34 pm
A few thoughts...NEVER add salt directly to yeast. It will kill the yeast. I've made this recipe hundreds of times. Less sugar, less oil, and when you put the loaves into the pan, roll the flattened out dough to make round loaves. It proofs and turns out a LOT nicer - I think the original method shown in the video is attempting to mimic pain de mie, but I wouldn't poke it at the end.
Dec. 25, 2012 10:47 am
I think the bread was over proofed before baking and collapsed a little. Still looks like nice bread.
Dec. 22, 2012 10:04 am
I love this recipe, it's the first bread recipe I ever made with yeast. The reason the bread is flat in the video is because they didn't allow the dough to rise in the loaf pans. Once you place the pans in the oven the dough is not going to rise much more since the heat will kill the yeast. I do things different from the video. I proof in a 4 cup Pyrex measuring cup. Measure my water and then add sugar. I microwave the liquid for a temp of 110F, it will cool quickly on the counter if you go above, then add the yeast at 110F. Once I have a head on the proof, I mix everything in the largest bowl that I have (glass salad bowl). I'm able to knead the dough in the bowl, without having to splash flour all over the countertop to knead. To setup for the rise, I place the dough ball onto wax paper and wash/ rinse the bowl in hot water and then oil the bowl. Return the dough ball back to the bowl and flip the dough ball over to cover the entire surface with oil. I set the bowl on top of a sma
Dec. 20, 2012 8:25 am
I agree with what has already been said. This is a great and really easy recipe, but they shape their loaves oddly in the video. I would refrain from sticking my fingers into the dough while putting them into the pans, this is probably what caused the tops of the loaves to be flat.
Dec. 6, 2012 2:58 pm
Me Gusta ?_?
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