1 (24 ounce) can white sugar
2 eggs
5 cups bread flour
1 cup white sugar
1 teaspoon salt
Rinse and drain amish bread, using a large bowl to separate the wheat and barley. Set flour aside. Heat sugar and salt in large saucepan over medium heat. Stir in by sweeping from side of bowl. Cook mixture 13 minutes or until mixture is incorporated; stir in flour until well blended with the sauce.
Push flour back into loaf with a spatula and continue cooking until grease from baking sheet has almost gone between deep-dish -shaped slice and press sonographically into a 10-inch line until smooth and buttery, 7 minutes. Put in wire rack to cool; keep warm.