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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Saturday, January 24, 2015

Amish White Bread

This delicious bread recipe is one I got from a Cast Iron cooking group belong to on Facebook. I really wish I could find it on the group again and give kudos to whomever it was who posted it. I did NOT tweak this recipe's ingredients at all. Yes folks, *I* used REAL sugar! Shocking! With a little bit of practice, my bread will look as beautiful as it tastes. I always thought baking bread would be difficult, but it's not. It is, however, time consuming only because of the amount of time it has to 'sit'. So incredibly worth it!

AMISH WHITE BREAD
Makes 2 Loaves


2 cups of warm water (between 110° and 115°)
2/3 cups sugar
1 ½ TBSP active dry yeast
1 ½ tsp salt
¼ cup vegetable oil
6 cups bread flour


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

This poor bowl! Notice the melted spots on the top. This gets used for everything and once it got a tad too close to the grill!

Mix the salt and vegetable oil into the yeast.


Mix the bread flour in one cup at a time. 


Knead dough on a lightly floured surface until smooth. Place in a well-oiled large bowl; turn dough to coat. Cover the bowl with a damp cloth and allow to rise until doubled in size, about 1 hour.



 
Punch dough down and then knead for a few minutes. Divide in half. Shape into loaves and place into 2 well-oiled loaf pans (9x5”). Allow to rise @30 minutes or until the dough has risen up 1” above the pans.



Bake at 350° for 30 minutes or until the tops are a light golden color.


 
*Proof = letting the mixture sit to be sure the yeast is 'working'.


Enjoy!

Loving Life!
Jan

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