Amish White Bread

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Instructions

Step 1: Prepare the Yeast Mixture

1. In a large mixing bowl, combine the warm water and sugar. Stir until the sugar dissolves.
2. Sprinkle the yeast on top of the water and sugar mixture. Let it sit for about 5-10 minutes until it becomes foamy. This step, known as “proofing,” ensures that the yeast is active.

Step 2: Add the Remaining Ingredients

1. Add the salt and vegetable oil to the yeast mixture. Stir to combine.
2. Gradually add the flour, one cup at a time, mixing well after each addition. Continue adding flour until the dough comes together and is no longer sticky.

Step 3: Knead the Dough

1. Turn the dough onto a lightly floured surface. Knead for about 8-10 minutes, or until the dough is smooth and elastic. If it’s sticky, you can add a bit more flour, but be careful not to add too much, as it can make the bread dense.

Step 4: Let the Dough Rise

1. Place the kneaded dough in a greased bowl, turning it once to coat all sides.
2. Cover the bowl with a damp cloth and let it rise in a warm place for 1 hour, or until the dough has doubled in size.

Step 5: Shape the Loaves

1. After the dough has risen, punch it down gently to release the air.
2. Turn it out onto a lightly floured surface and divide it into two equal portions.
3. Shape each portion into a loaf by rolling it tightly and tucking in the ends.
4. Place each loaf into a greased 9×5-inch bread pan.

Step 6: Second Rise

1. Cover the loaf pans with a cloth and let the dough rise again for about 30-45 minutes, or until the loaves have doubled in size and are about 1 inch above the rim of the pan.

Step 7: Bake the Bread

1. Preheat your oven to 350°F (175°C).
2. Bake the loaves for 25-30 minutes, or until the tops are golden brown and the bread sounds hollow when tapped.
3. If the tops are browning too quickly, you can cover them with foil for the last 10 minutes of baking.

Step 8: Cool and Serve

1. Remove the bread from the oven and allow it to cool in the pans for about 10 minutes.
2. Turn the loaves out onto a wire rack to cool completely before slicing. For a softer crust, you can brush the tops with melted butter while the bread is still warm.

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Tips for Perfect Amish White Bread

• Use fresh yeast: Fresh, active yeast will give you the best rise.
• Check your water temperature: Warm, not hot water, is key for activating yeast without killing it.
• Allow time for rising: Don’t rush the process, as good rising time gives you a lighter, fluffier bread.
• Store properly: Store leftovers in an airtight container to keep the bread fresh for up to 3 days, or freeze for up to 2 months.

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Amish White Bread is incredibly versatile and always a crowd-pleaser. Enjoy it as a sandwich base, toast it with butter and jam, or simply savor it fresh out of the oven!