- 2 1/4 tsp dry yeast
- 1/2 c. hot water (105-115 degrees F)
- 1/3 c. sugar
- 2 tsp salt
- 2 c. hot water (105-115 degrees F)
- 2 1/2 Tbsp. melted butter
- 6 c. unbleached white bread flour (6 to 7)
- (Makes 2 loaves)
- *Okay-now this*isn't* the Amish friendship bread which has the starter.
- *If you let a bread machine do the kneading, put the yeast in first, then the sugar/honey and salt, the rest of the dry ingredients, then the wet ingredients.
- **Dissolve yeast in 1/2 c water with a healthy pinch of the sugar. In large bowl, combine sugar, salt, water and butter. Add in yeast mix. Gradually add in flour to create a soft dough. Turn onto floured surface and knead till smooth. Place in a greased bowl. Cover and let rise about 2 hrs, or possibly till doubled. Punch down. (This would be the time to do your third rising) Divide into two portions and form loaves. Place in greased bread pans. Prick tops with fork (I never do this and it comes out just fine). Let rise in hot place till higher than pans (about 2 hrs). Bake at 375 for 25-30 min. Cold 10 min. Butter tops of loaves (I also never do this because I'm trying to cut back a little on fat). Place pans on sides till loosened. Remove bread and cold completely.
- I finally made this bread to check it out. My husband, who doesn't get sufficient white bread from me :), pronounced it delicious. I find it to be a very good basic white bread with a nice close grain.
- I made it with Gold Medal Unbleached All-Purpose flour, and used unsalted butter. I keep my yeast and flour in the freezer, so they were pretty cold when I mixed the dough. I used Fermipan Brown yeast, but I doubt the brand of yeast made much difference in the outcome. I mixed the dough in my trusty Hobart KitchenAid mixer. I also baked it longer than your recipe calls for, but my oven thermostat is all messed up, so do not go by me for which!
- I found which it did not take two hrs to rise. It could be which you are letting the dough rise too long and it is "over-proofing." The large holes and the falling in the oven are symptoms of over-proofing. Only let the dough rise till double in bulk, or possibly till depressions made by touching the dough lightly with two fingers stay, and do not spring back.
- In short, it worked fine for me! I do not know what more to tell you! [Paul and Ruth Provance (email@example.com)]