This recession has been the strangest thing. Never before have I had so many people express to me a desire to learn to bake break and can and cook. Especially the bread. Time was I would get very strange looks if it was mentioned that I make bread. Lately, however, I’m more likely to hear a “wow, that’s so cool. I’ve always wanted to learn to do that”. It gives a little food for thought, that everything that was old is new again.

(and I may address those bread concerns soon enough… just you wait)

Anyone who cooks homemade bread is always in search of it. It is elusive. Nearly a platonic ideal, not really existing. What is it? The perfect recipe. And you know what? I found it. Because I love you all so much, I’ll share it with you here.

I present to you: Amish White Bread Recipe
Ingredients:

1 cup warm water (110-115 degrees F)
1/3 cup sugar
3/4 teaspoon salt
2 tablespoons oil
3 cups flour* (can do 1/3 wheat, 2/3 white)
1 tablespoon dry yeast
Instructions:

1. Dissolve sugar in water, then stir in yeast. Allow to stand until yeast forms a creamy foam (about 15 minutes). Put into bread machine pan and add oil. Swish around to mix them together.

2. Add flour on top, and salt on top of the flour. Set machine to dough setting and start.**(If you don’t have a bread machine, just combine the first 4 ingredients in a large bowl and stir. Add flour and yeast all at once, and stir until thick. Knead with hands for 6-8 minutes, adding additional flour if necessary, to make a smooth elastic dough.
Cover, place dough in a warm location, and let rise until doubled, about 45 minutes. Continue with step 3 from the directions!) Note: I do it by hand. Knead it well, on the 8 minute side of things. Trust me.

3. When dough is made and has risen the first time (the bread machine should beep to tell you when the dough setting is complete), take it out of the bread machine pan and work it lightly in your hands to get the air bubbles out (I don’t put it on a floured board for this but you can if you like).

4. Form into a loaf and put in a greased loaf pan. Cover and let rise in a warm place about 30-45 minutes, until almost doubled in size.

5. Bake at 350 degrees for 25-30 minutes, or until done. If loaf is browning too quickly, cover top loosely with foil. When bread is finished, take it out of the oven and allow it to set for 5 minutes. Remove from pan, place on wire rack, and cover until loaf is cool.

I love this bread. I made it for the second time yesterday and it was great. I was worried since I had made it the first time in Florida. Climate affects bread recipes hugely. It worked perfectly though! I love it. I’m already down to about 1/3 of my loaf, even though I only pulled it from the oven about 14 or 15 hours ago. Nick and I have been enjoying it. =)

Have a great day everyone! On the blogging menu? Why I’ve been so damn busy! Stay tuned.