Amish White Bread

I found this recipe in the "Everything Bread Cookbook" and had great success with it.  The recipe was simple and the bread needs no butter, jam or decoration. (Although a cup of coffee was an excellent partner.) This is a pure, simple bread with a solid recipe, delicious flavor, soft but substantial texture and is slow to go stale.  Steve, my sweetie, loved the bread but since his mouth was full, I'm not quite sure what he said, but it sounded like "Goo brud, goo brud!" 

AMISH WHITE BREAD

1 c. warm water
1/3 c sugar
1 package active dry yeast (1 3/4 t.)
2 T. oil
2 c. bread flour
3/4 t. plus a pinch of kosher salt
1 egg
1 T. water

1. In a large bowl, combine water, sugar and yeast.  Stir to disolve and let stand until foamy, about 10 minutes.

2. Add 2 T. oil and 1 c. flour, stir to combine.  Add 3/4 t. salt and remaining flour.  On floured surface, knead dough 8-10 minutes.  ( I used the dough hook on my mixer and it worked great.)  Return to bowl, oil top and cover with plasit or damp cloth.  Allow to rise at room temperature until doubled in size, about an hour.

3. Coat a 9"x5" pan with pan spray and line with a strip of parchment paper covering bottom and short sides.  (NOTE:  I used a round casserole dish and it worked well.)  Shape risen bread into a loaf.  Place in pan and allow to proof for 30 minutes.  Preheat oven to 350 degrees.

4. Whisk egg with 1 T. water and pinch of salt, and brush lighty onto the surface of the risen loaf.  Bake until golden brown and hollow sounding, about 30-40 minutes.  Cool for 10 minutes, remove from pan and cool on a wire rack.

The parchment paper "tabs" made lifting the bread out very easy and I highly recommend it.