Description
This classic Amish White Bread recipe yields soft, fluffy, and slightly sweet loaves with a tender crumb and golden crust. The bread is made with simple ingredients including sugar, warm water, salt, bread flour, vegetable oil, and active dry yeast. With two rises and a gentle knead, the homemade bread is perfect for sandwiches, toast, or simply enjoying fresh from the oven.
Ingredients
Scale
Ingredients
- â…” cup white sugar
- 2 cups warm water (110°F/45°C)
- 1 ½ teaspoons salt
- 6 cups bread flour
- ¼ cup vegetable oil
- 1 ½ tablespoons active dry yeast
Instructions
- Activate the yeast: In a large mixing bowl, dissolve the sugar in warm water and stir in the yeast. Allow it to stand until foamy, which usually takes about 5 to 10 minutes. This indicates the yeast is active and ready to use.
- Mix dough: Add salt and vegetable oil to the yeast mixture. Gradually incorporate the bread flour one cup at a time, stirring until a rough dough forms and all ingredients are combined.
- Knead the dough: Transfer the dough to a floured surface and knead it thoroughly for about 10 minutes until the dough becomes smooth and elastic. This develops the gluten structure for a good rise and texture.
- First rise: Place the kneaded dough in an oiled bowl and cover it with a damp cloth. Let it rise in a warm place until doubled in size, which takes approximately 1 hour.
- Shape the loaves: Gently deflate the risen dough to release air bubbles, divide it evenly in half, and shape each half into a loaf. Place each shaped loaf into greased loaf pans.
- Second rise: Let the shaped loaves rise again until they have expanded about an inch above the edges of the pans. This typically takes around 30 minutes.
- Bake the bread: Preheat your oven to 350°F (175°C). Bake the loaves for approximately 30 minutes or until they turn golden brown on top, indicating they are cooked through.
Notes
- Use warm water at about 110°F to activate the yeast properly without killing it.
- Kneading the dough develops the gluten, which is essential for the bread’s structure and texture.
- Letting the dough rise twice ensures a light and airy loaf.
- Check the bread’s doneness by tapping the bottom – it should sound hollow when fully baked.
- Allow the bread to cool on a wire rack before slicing to prevent it from becoming gummy.
