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Amish White Bread
October 08, 2008

Arguably the best white bread recipe on the entire planet, and I should know. I've probably tried every last one! No faint praise, as I've been making bread for more than 35 years. I have made it exactly as written, and although it's very tasty with the full measure of sugar, we prefer cutting it slightly. I cut the recipe in half for my bread machine, and instead of 1/3 cup of sugar, I use 1/4 (which is to say 1 tablespoon plus 1 teaspoon less per loaf.) There's still a hint of sweetness, but it's perfect for sandwiches and for mopping up gravy with savory entrees. I could tell even before it was baked that this was something wonderful; the dough was absolutely perfectly silken and smooth. The crust is just right with a nice delicate crispiness and the inside is light and moist. As long as you know your yeast is active (purchased recently or stored in the freezer/fridge and used before expiration) there is no need to proof. People seem to think that proofing makes the bread better. There is no magic in proofing. It won't improve your product. That step merely provides "proof" that the yeast is active, so that you don't waste good ingredients by adding them to dead yeast. In days gone by, when refrigeration was not all that common (or delivered by the ice man) it was necessary. Not so if you know you've handled the product correctly by storing in the fridge or freezer. Kudos for this superlative recipe! Update: Have made this about 7 times so far. Consistently wonderful resul

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