Amish White Bread is a beloved staple known for its simplicity and delightful texture. This bread, a heartwarming example of traditional Amish baking, brings a touch of nostalgia and comfort to any meal.
Its soft, pillowy texture and slightly sweet flavor make it perfect for everything from a hearty sandwich to a simple spread of butter. The process of making this bread, with its hands-on approach and patient rises, is as rewarding as the delicious result.
The methodical steps involved in bread-making are a wonderful way to introduce the joys of baking to newcomers. There’s something deeply satisfying about turning simple ingredients like flour, sugar, yeast, and water into a beautiful, edible creation.
Whether you’re gathering with family over the holidays or looking for that perfect bread to accompany your dinner, this Amish White Bread recipe promises to fill your home with warmth and enticing aromas.
Ingredients:
- 2 cups warm water (about 110-120 degrees Fahrenheit)
- ⅔ cup white sugar
- 1½ tablespoons yeast
- 1½ teaspoons salt
- ¼ cup vegetable oil
- 6 cups flour
Directions:
- Prepare Yeast Mixture: In a large bowl, combine the warm water and sugar, stirring until the sugar is dissolved. Sprinkle the yeast over the surface and let it sit until it dissolves and starts to foam, about 5-15 minutes.
- Mix Dough: Add salt and oil to the yeast mixture. Then, add half of the flour and mix until combined. Gradually add the remaining flour, switching to a dough hook as needed, until the dough begins to pull away from the sides of the bowl.
- First Rise: Transfer the dough onto a lightly floured surface and knead briefly to form a smooth ball. Place the dough in a greased bowl, turning it to grease all sides. Cover with plastic wrap or a damp, warm towel and set in a draft-free area. Let it rise until doubled in size, about 1 hour.
- Shape Loaves: Remove the cover and punch down the dough. Turn it out onto a lightly floured surface and divide it in half. Flatten each half into a rectangle, then roll up tightly, “jelly-roll” style, to form a loaf. Pinch the ends together and place each loaf in a greased 9×5 inch bread pan.
- Second Rise: Cover the loaves and let them rise again until doubled in size, about 30-50 minutes.
- Baking: Preheat the oven to 350 degrees Fahrenheit. Once the loaves have risen, bake them for 25-30 minutes, or until golden brown.
- Finishing Touch: Remove the bread from the oven and immediately brush the tops with butter. Allow the loaves to rest in the pans for 10 minutes before transferring them to a cooling rack.
