Amish White Bread

Homemade bread is delicious.  The aroma fills the whole house as the bread bakes.  You take it out of the oven, and  . . . Who can actually wait for the bread to cool before you begin slicing it up to eat? Fresh hot bread slathered with butter! There is nothing better than that.

Ingredients

1 pkg. yeast or 1 1/2 Tbs. yeast
1/4 c. warm tap water (110°)
1 Tbs. granulated sugar
2 c.  milk, room temperature or slightly warmed
1 Tbs. brown sugar
1 tsp. salt
3 Tbs. butter, softened
6 c. bread flour

Directions

Heat oven to 350°.  Grease two 9 x 5-inch loaf pans.

In a large bowl, combine yeast, warm water and granulated sugar. Let stand in a warm location for about 10 minutes, so the yeast can bloom or show it is active.

Add milk, brown sugar, salt, butter and 2-cups bread flour.  Beat well with a wooden spoon for about 2 minutes, or you can use a mixer that has the dough hook attachment. 

Continue to stir in the flour to make a soft dough. Turn the dough out onto a floured surface. Knead the dough for about 10 minutes, adding more flour as needed, until you have a dough that is smooth and elastic. The dough should be slightly tacky.

Place the dough in an oiled bowl.  Turn the dough over, so all sides are oiled. We use the same bowl that we kneaded the dough in.  Cover the bowl with a sheet of plastic or a tea towel.  Place the bowl in a warm location for about 90 minutes, or until the dough has doubled in size.

Punch dough down. Turn the dough out onto a lightly floured surface. Knead the dough for about 5 minutes. 

Divide the dough into two equal portions. Shape each half into a loaf and place in prepared loaf pans.

Cover and let rise in a warm location until doubled in size. 

Bake for 30 to 40 minutes, or until the tops are golden brown and the loaves sound hollow when tapped with your finger.  

Remove from pans and rub some butter over the tops of the loaves.  We take a stick of butter and run it over the top of the hot loaves.  Cool and then slice and enjoy.