Amish White Toast

Overview

Sweet white toast, low-cost ingredients but very delicious. It is super soft. It is cut after it is freshly baked and cooled. To exaggerate, it is as soft as a cloud. The next day it will be slightly harder than freshly baked. If you don't like sweetness, you can reduce the sugar a little. I sliced them and froze them when they were cool. They were very soft when they warmed up the next day. Do not add water all at once, leave about 5% to adjust to avoid being too wet and sticky.

Tags

• baking
• breakfast
• cake flour
• corn oil
• high powder
• warm water
• white sugar
• yeast
• salt

Ingredients

Steps

1. 1 First, knead the ingredients except corn oil until a thick film forms.

   

2. 2 Add corn oil and knead until a thin film is formed that is not easy to break. It is best to form a glove film. This step will be more convenient when kneading by hand.

   

3. 3 After fermentation has doubled in size, deflate and divide into three equal parts, cover with plastic wrap and let rest for 15 minutes. Take a portion.

   

4. 4 Fold both sides toward the middle.

   

5. 5 Then lengthen and thin the bottom edge.

   

6. 6 Roll up from the top down and seal.

   

7. 7 Arrange into the toast mold one by one.

   

8. 8 Let it rise until it is 8-9 minutes full, cover it, and place it in the lower shelf of the preheated oven at 180 degrees for about 40 minutes.