Prep 2 hrs
Cook 30 mins
This bread is from my Amish Grandma's recipe collection. My favorite times with Grandma were always centered around the kitchen and this was one of my favorites to make with her. I've updated it slightly, since Grandma didn't have electricity to work with, but it still tastes (almost) the same. This is still a family favorite at holiday gatherings and with Easter coming up it'll be a hit!
- 1123.80-1242.09 ml unbleached all-purpose flour
- 11.09 ml fast rising yeast
- 314.66 ml milk (whole is best, but I've used skim and low- fat with good results)
- 44.37 ml white sugar
- 44.37 ml unsalted butter (margarine can be substituted)
- 2.46 ml salt
- 2 large brown eggs (white eggs can be substituted)
- In a large bowl combine 2 cups of the flour with the yeast.
- In a small sauce pan heat milk, sugar, butter and salt to 120-130 degrees F.
- Slowly add the milk mixture to the flour mixture beating well.
- Add the eggs and beat well.
- Slowly add the remaining flour 1/2 cup at a time until dough is moderately stiff.
- Knead dough until smooth and elastic using stand mixer with dough hook at medium speed for 2 to 3 minutes or 6 to 8 minutes by hand on a lightly floured board.
- Place dough into a lightly oiled bowl, turning once to coat.
- Cover bowl with a warm cloth that is slightly damp.
- Let rise 30 to 45 minutes or until double in size.
- Punch down and divide in half.
- Cover portions with the cloth and let rest 10 minutes.
- Shape dough into 2 loaves and put into greased loaf pans.
- Let rise again until double.
- Bake in a pre-heated oven at 375 degrees F 25 to 30 minutes.
- Remove from pans and cool completely on a wire rack.
- When completely cool wrap and store in a cool, dry place.
This is one of the softest and fluffiest white breads I have ever had! The crust came out a little crisp for me (I like my crust soft). Next time I will try reducing the cooking time a little and brushing the top with butter. Thank you BelleTerre!