So, as many of you bloggers may know Peabody from
is having a virtual open house this Saturday December 8th. In order to attend, you must bring a potluck dish. After much thought and consideration I decided to try my hand at something I have never baked before: a yeast bread.
I enviously drool over the baked items on Peabody’s blog and admire her baking abilities almost as much as I envy my grandmother’s ability to bake bread like no other. So, I thought this open house would be the perfect time to try my hand at a loaf of yeast bread. Who doesn’t love the smell of fresh bread filling a room? So, with that plan in mind I phoned my grandma who sadly informed me that she has no recipe and adds ingredients by sight and feel. Well, a lot of good that does me as she lives 8 hours away!
I decided to turn to
to find a basic white yeast bread recipe. Normally I would buy whole wheat bread, but as I had no whole wheat flour at home, I decided on this recipe
Let me tell you this bread ROCKED and I will be making more yeast breads in the future! It had a nice crisp crust, soft dense interior that held up perfectly to a generous slathering of Peanut butter at breakfast.
While bringing a loaf of this delicious bread to an open house would be welcomed, I decided to turn one loaf into bite sized grilled cheese. These little beauties are perfect for passing around at a Housewarming Party with a dab of Ketchup (although I would prefer to have these bite sized morsels with a shot glass full of Roasted Tomato Soup!, Maybe next time
Amish White Bread
2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar (I used 1/3 cup based on reviews and my grandma’s advice)
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 9×5 inch loaf pans.