Amish White Bread
A delightful, soft bread rooted in Amish cooking traditions, perfect for sandwiches or enjoying with butter.
Ingredients
For the dough
- 1 cup warm water (110-120°F) Ensure the water is at the right temperature to activate the yeast.
- ⅓ cup granulated sugar For a sweeter bread, consider adding honey instead of sugar.
- 1 packet instant yeast (2 ¼ teaspoons) Fresh yeast will yield the best results.
- 3 cups all-purpose flour Use fresh flour for better texture.
- ¾ teaspoon salt For flavor enhancement.
- 2 tablespoons vegetable or canola oil
- 2 tablespoons unsalted butter (melted) For brushing on the crust.
Instructions
Preparation
- In a small bowl, stir together the warm water, sugar, and yeast. Let it sit for about 10 minutes until bubbles form.
- In the bowl of a stand mixer fitted with the dough hook attachment, add the flour, salt, and oil. Pour in the yeast mixture.
- Turn the mixer to medium speed and knead the dough for about 10 minutes, until the dough no longer sticks to the sides of the bowl.
- Roll the dough into a tight ball and transfer it to a greased bowl. Cover loosely with plastic wrap and let it rise in a warm, draft-free place for 60 to 90 minutes, until it has doubled in size.
- Once risen, deflate the dough and shape it into a log that fits into a 9×5 loaf pan. Cover loosely with plastic wrap and let it rise again in a warm, draft-free place for 50 to 60 minutes, until it doubles in size.
- Preheat the oven to 350°F about 20 minutes before the second rise is done.
Baking
- Bake the loaf for 25 to 30 minutes, until golden brown.
- Brush the crust with melted butter and let it cool in the pan for 10 minutes.
- Remove the loaf from the pan and transfer it to a cooling rack to cool completely.
Notes
Store the bread in plastic wrap or an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Use fresh ingredients for best results.