The magic of Amish White Bread lies in its simplicity and versatility. As you knead the dough, you’ll notice how smooth and pliable it becomes, a tactile experience that’s both soothing and rewarding. The yeast works its wonders during the first rise, creating a dough that puffs up like a pillow. The second rise ensures a soft, airy texture, perfect for a light crumb. When you pull the loaves from the oven, the golden tops and the unmistakable aroma of fresh-baked bread fill the kitchen, inviting you to slice in and taste the warmth. Perfect for sandwiches, toast, or simply slathering with butter, this bread becomes a staple in any kitchen.
Ingredients:
- 2 cups warm water (110°F/45°C)
- 2/3 cup white sugar
- 1 1/2 tablespoons active dry yeast
- 1 1/2 teaspoons salt
- 1/4 cup vegetable oil (or melted butter for richer flavor)
- 6 cups bread flour
Instructions:
- Activate the yeast: In a large mixing bowl, dissolve the sugar in the warm water. Sprinkle the yeast on top and let it sit for 5-10 minutes until it becomes frothy. This step ensures the yeast is activated and will help the dough rise.
- Mix the dough: Add the salt and oil to the yeast mixture. Gradually stir in the flour, 1 cup at a time, until the dough starts to come together. Once it becomes difficult to stir, transfer the dough to a floured surface and begin kneading.
- Knead the dough: Knead the dough for about 7-10 minutes until it’s smooth and elastic. If the dough feels sticky, sprinkle a little more flour onto the surface and continue kneading. The dough should be soft but not overly sticky.
- Let the dough rise: Lightly oil a large bowl and place the dough inside, turning it once to coat the surface with oil. Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
- Shape the loaves: After the dough has risen, punch it down to release any air bubbles. Divide the dough into two equal portions. Shape each portion into a loaf and place them into two greased 9×5-inch loaf pans.
- Second rise: Cover the pans with a cloth and allow the dough to rise again for about 30 minutes, or until the dough has risen about 1 inch above the edges of the pans.
- Bake: Preheat your oven to 350°F (175°C). Once the dough has risen, place the pans in the oven and bake for 25-30 minutes, or until the tops are golden brown and the loaves sound hollow when tapped.
- Cool: Remove the loaves from the oven and let them cool in the pans for about 10 minutes. Transfer the loaves to a wire rack to cool completely before slicing
- .Enjoy your fresh Amish White Bread with your favorite spreads or use it to make the ultimate sandwich!
