Homemade bread is a staple in Amish kitchens (there is one exception, but I’ll write about that in a separate post sometime). Sourdough bread has become popular, along with wheat bread, oatmeal bread, and even salt-rising bread. But none of these breads can topple the popularity of just a plain white basic bread recipe. And that is what you see here in Lovina’s kitchen recently. The top picture is of the bread preparing to rise, and the bottom is of the bread just after it has been removed from the oven. And below the photos, the recipe, so you can make it yourself:) You don’t have to use lard in the recipe, but using it makes the most authentic re-creation for Amish authenticity. This bread tastes great with butter slathered on it, jam, and, wow, have I had many a great sandwich using this bread. Yum, yum, yum! Here is the recipe for this beautiful bread!
Makes 2 loaves
1 (1/4 oz) package active dry yeast
1/2 cup plus 2 cups warm water or milk (i used water)
1 heaping tablespoon lard or shortening (i used shortening)
2 tablespoons sugar
1 tablespoon salt
7 to 8 cups all-purpose flour
In a small bowl, dissolve the yeast in the 1/2 cup warm water. In a large mixing bowl, combine the lard, sugar, salt, and the remaining 2 cups of water. Into the mixing bowl, stir the yeast and enough of the flour to make a soft, elastic dough that doesn’t stick to the sides of the bowl. Cover the dough with pastic wrap and let rise till double (about 1 1/4 hours) in a warm, draft-free place, such as a table close to the stove or a sunny windowsill. Punch the dough down and divide it into 2 balls. Form 2 loaves with your hands. Put the loaves in greased pans. Cover with a damp cloth and let rise again until double (45 to 60 minutes). Bake in a 325 degree oven for about 45 mintues. The bread will sound hollow when it’s done. After removing the bread from the oven, brush the top with butter or margarine. This will make for a softer crust.