Amish white bread is a simple yet delicious recipe that yields a soft and fluffy loaf with a tender crumb and a slightly sweet flavor. This traditional bread is a staple in Amish kitchens and is beloved for its versatility and homemade goodness. With just a few basic ingredients and some patience, you can recreate this classic bread at home. Let’s dive into the recipe and learn how to make Amish white bread from scratch.Amish bread crumb
Ingredients:
6 to 7 cups all-purpose flour
2 cups warm water (110°F to 115°F)
1/2 cup granulated sugar
1 1/2 tablespoons active dry yeast
1/4 cup vegetable oil
2 teaspoons salt
Instructions:
Activate the Yeast:
In a large mixing bowl, combine the warm water and sugar. Stir until the sugar is dissolved.
Sprinkle the yeast over the water and let it sit for about 5-10 minutes, or until foamy. This indicates that the yeast is activated and ready to use.
Mix the Dough:
Once the yeast is foamy, add the vegetable oil and salt to the bowl. Stir to combine.
Gradually add the flour, one cup at a time, stirring with a wooden spoon or a dough hook attachment if using a stand mixer. Continue adding flour until a soft dough forms and pulls away from the sides of the bowl.
Knead the Dough:
Turn the dough out onto a lightly floured surface and knead it for about 6-8 minutes, or until it is smooth and elastic. Alternatively, knead the dough in a stand mixer fitted with a dough hook for about 5 minutes on medium speed.
Shape the dough into a ball and place it in a greased bowl, turning once to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free place for about 1 to 1 1/2 hours, or until doubled in size.
Shape the Loaves:
Once the dough has doubled in size, punch it down to release the air bubbles. Divide the dough in half and shape each half into a loaf.
Place the loaves in greased 9×5-inch loaf pans. Cover the pans loosely with greased plastic wrap and let the dough rise for another 30 to 45 minutes, or until it rises just above the rim of the pans.
Bake the Bread:
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