Description
This Comforting Amish White Bread recipe delivers a soft, fluffy, and slightly sweet homemade loaf that’s perfect for sandwiches, toast, or enjoying fresh out of the oven. With simple ingredients and straightforward steps, this classic bread embodies the heartwarming charm of Amish baking, making it an ideal choice for beginner and experienced bakers alike.
Ingredients
Scale
Ingredients
- 4 cups all-purpose flour
- 1 packet active dry yeast (about 2 1/4 teaspoons)
- 1 cup warm water (around 110°F/43°C)
- 1/4 cup sugar
- 1 tablespoon salt
- 1/4 cup vegetable oil
Instructions
- Dissolve Yeast: In a medium bowl, dissolve the active dry yeast in the warm water. Let it sit for about 5 minutes until it becomes frothy, indicating the yeast is active.
- Add Sugar, Salt, and Oil: Stir the sugar, salt, and vegetable oil into the yeast mixture until fully combined.
- Mix in Flour: Gradually add the flour to the wet ingredients, stirring continuously until a sticky dough begins to form.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead it for about 10 minutes until it becomes smooth, elastic, and no longer sticky.
- First Rise: Shape the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place until it doubles in size, approximately 1 hour.
- Punch Down and Shape: After the dough has risen, punch it down to release the air. Shape it into a loaf form suitable for your bread pan.
- Second Rise: Place the shaped dough into a greased loaf pan. Cover again and allow it to rise for another 30 minutes until it has nearly doubled in size.
- Bake: Preheat your oven to 350°F (175°C). Bake the bread for about 30 minutes until the crust is golden brown and the bread sounds hollow when tapped.
- Cool and Serve: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.
Notes
- Make sure the water is warm and not hot to activate the yeast properly without killing it.
- If the dough is too sticky, add a little more flour, one tablespoon at a time, during kneading.
- Allow the bread to cool completely before slicing to ensure the best texture.
- You can substitute vegetable oil with melted butter for a richer flavor.
- Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
