Recipe(tried): Amish White Bread and Kitchen Aid Basic White Bread

Hi Angelia,

I have posted an article about bread making. It sounds like you may be kneading too long. I also posted two bread recipes I like. The first one is by hand and always turns out for me. The second one is to be made in a KitchenAid type mixer. I have not tried, but it would probably turn out fine mixed by had.

The underlying theme of breadmaking is keeping the yeast happy by providing a good growth medium. Yeast makes carbon dioxide gas that acts as a leavening agent. Start by proofing or growing the yeast. Yeast requires a warm, wet, environment and a food source to multiply and thrive.

Proofing yeast: Dissolve the yeast in warm (110 degrees F or 45 degrees C) water. The water should feel warm, not hot, to the touch. Provide a food source, a little sugar or honey. Set the yeast aside until the mixture resembles a creamy foam. This should take only a few minutes. If nothing happens, discard the yeast and begin again.

Rising dough: After all the ingredients have been combined and the dough is set aside to rise, place the dough in a well-oiled bowl, large enough to contain the dough when it has risen to twice its original size. Turn the dough in the bowl to oil the entire surface. This prevents the dough from drying out. Remember the yeast needs a warm, wet environment. Cover the bowl lightly with a damp kitchen towel. Choose a warm spot for the rise, but not excessively warm. The inside of a gas oven with just the heat from the pilot light is a good spot. For an electric oven, heat to 80 degrees F (25 degrees C). Turn the oven off and place the dough inside.

Handling: Bread dough can be very sticky. The best way to counteract this is to oil almost everything the dough will be touching. This includes your hands while kneading, the bowl in which the dough rises, and the pan in which the bread is baked. Oil is not used on the kneading surface. Lightly sprinkle the area with flour to prevent sticking.

Kneading: develops long elastic strands of gluten, which trap the gases produced by the yeast. Kneading by hand is quite simple, but does require some stamina. With the heels of your hands, press the dough down and away from you. Fold the dough over, turn 90 degrees, and repeat many, many times. Knead until the dough is smooth and elastic.

Doneness: There are two methods for testing the doneness of yeast breads. One is color: the bread should be evenly browned. Another test is knocking on the bottom of the loaf. The loaf should sound hollow when done. If it does not, return the bread to the pan and continue baking.

Amish White Bread
Submitted by: Peg

Makes 2 - 9x5 inch loaves

2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour

In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

Bake at 350 degrees F (175 degrees C) for 30 minutes.

Kitchen Aid Basic White Bread
Yield: 16 Servings

1/2 cup lowfat milk
3 tb sugar
2 ts salt
3 tb butter or margarine
2 pk active dry yeast; (used 4-1/2 tsp)
1 1/2 c warm water; 105 - 115 deg f
5-6 cups all-purpose flour

Combine milk, sugar, salt and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.

Dissolve yeast in warm water in warmed bowl. Add lukewarm milk mixture and 4 1/2 C flour. Attach bowl and dough hook. Turn to Speed 2 and mix 1
minute. Continuing on Speed 2, add remaining flour, 1/2 C at a time, until dough clings to hook and cleans sides of bowl. Knead on Speed 2 for 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.

Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hr.

Punch dough down and divide in half. Shape each half into a loaf and place in greased 8 1/2 x 4 1/2 x 2 1/2" loaf pan. Cover; let rise in warm place free from draft, until doubled in bulk, about 1 hr.

Bake at 400 deg F for 30 minutes. Remove from pans immediately and cool on
wire racks.

Yield: 2 loaves