amish white bread
Amish White Bread is a delightful, soft, and slightly sweet bread that is perfect for sandwiches or toast. This recipe produces two loaves that are easy to make and incredibly rewarding.
Equipment
- 1 large mixing bowl
- 1 measuring cups and spoons
- 1 wooden spoon or spatula
- 2 loaf pans
- 1 clean kitchen towel
- 1 oven
Ingredients
- 6 cups all-purpose flour
- 2 cups warm water
- ½ cup granulated sugar
- ½ cup vegetable oil
- 2 teaspoons salt
- 2 tablespoons active dry yeast
Instructions
- In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Let it sit for about 5 to 10 minutes until the mixture becomes frothy.
- Add the vegetable oil and salt to the yeast mixture, stirring to combine.
- Gradually add the all-purpose flour, one cup at a time, mixing with a wooden spoon or spatula. Continue until the mixture forms a cohesive dough.
- Turn the dough out onto a floured surface and knead for about 8 to 10 minutes, until the dough is smooth and elastic. If the dough feels too sticky, you can add a little more flour.
- Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
- Once the dough has risen, punch it down to release the air. Divide it in half and shape each half into a loaf.
- Place the shaped loaves into greased loaf pans. Cover them again with the towel and let them rise for another 30 minutes.
- Preheat the oven to 350°F (175°C).
- Bake the loaves in the preheated oven for 30 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- Remove the bread from the oven and let it cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Notes
For added flavor, you can mix in some herbs or spices into the dough.
This bread can be stored in an airtight container for up to a week or frozen for longer storage.
Slicing the bread is easier if you wait for it to cool completely before cutting.