RICANDI

WHITE BREAD RECIPE
(Developed from an Amish recipe)














2 cups warm water
1/3 cup white sugar
1 1/2 tablespoons active dry yeast

1 teaspoons salt
1/4 cup oil

6 cups flour

In a large bowl, dissolve the sugar in warm water, and then stir in yeast.

Allow to proof until yeast resembles creamy foam. (about 1/2 hour)

Mix salt and oil into the yeast. Mix into  the flour  with a knife stirring one way.

Knead dough on a lightly floured surface until smooth.  Push down with two fingers, and if it leaves an imprint without bouncing back, it is ready. (8-10 minutes)

Place in a well oiled bowl, and turn dough to coat.

Cover with a damp cloth or glad wrap.

Allow to rise until doubled in bulk somewhere warm, about 1 hour.  (I turn the warming draw on in the oven for 10 minutes, then turn it off before putting the dough in there)

Punch dough down gently. Divide into two. Genlty mould the dough into required shapes.

Shape into loaves, and place into two well oiled 9x5 inch loaf pans or place on baking tray for cobs.

Allow to rise for 30 minutes somewhere warm, or until dough has risen almost twice the size.

Bake at 175 degrees for 30 minutes.

optional: add 1/2 tsp cardamom to flour