Farmhouse White Bread

Farmhouse White Bread ... as a roll

When I was young, my mother used to bake two to four loaves of white bread a week.  She mixed and kneaded the dough by hand, without a mixer or breadmaker for help.  When the warm loaves came out of the oven, my brothers and I would fight over who got the heels of the loaves.  A chewy, crispy crust was always the best part.

Breadmaking need not be time-consuming or complicated.  My favorite bread recipe can be mixed together in minutes, and then it's just a matter of patience.  While the crust remains a favorite, I love the tender crumb that this bread produces.

Farmhouse White Bread

(yield:  two loaves)
Printable version of this recipe

2 c. warm water (110 degrees)

1/4 c. white sugar

1-1/2 T active dry yeast (the equivalent of two packets)

1-1/2 t. salt

1/4 c. vegetable oil

6 c. bread flour

DIRECTIONS

Proof the yeast in a stainless steel Kitchenaid mixing bowl.  Place warm water in bowl; mix in sugar.  Then sprinkle yeast on top.  Allow yeast to proof for 10 - 15 minutes, or until a creamy foam covers the top of the water.

Add salt and oil to the yeast mixture, stirring gently by hand.

Insert dough hook and mixing bowl into the Kitchenaid mixer.  Set speed to 2 and add flour, one cup at a time.

To knead the dough, set mixer speed to medium (about a 4) and let it mix for 5 minutes.

Meanwhile, oil a large Pyrex or stainless steel bowl.  When dough is done kneading, turn it out onto a floured board and fold it over itself a few times.  Place it in the bowl, turning it over to coat with oil.

Cover with a piece of plastic wrap that has had one side sprayed with nonstick cooking spray.   This side should face down into the bowl and is meant to trap warmth without sticking to the dough.  Place bowl in a nondrafty spot and cover with a towel.  Allow to rise until the dough has doubled in bulk.  This usually takes 45 minutes to an hour.

Remove the wrap and punch down the dough.  Turn out onto a floured surface and knead for a few minutes.  Divide dough in half and place into two oiled Pyrex loaf pans.  (Note:  I prefer to actually oil the pans; nonstick spray doesn't release the bread easily after baking.)

Cover pans with plastic coated with nonstick cooking spray and a towel.  Allow to rise again until doubled in pan, between 30 minutes to an hour.

Bake loaves at 350 degrees for 25 - 30 minutes.

Notes:  this dough also makes excellent rolls.

Source:  the original recipe was discovered on www.allrecipes.com as "Amish White Bread."