Description
This classic Amish White Bread recipe yields a soft, tender loaf with a slightly sweet flavor and golden crust. Perfect for sandwiches or toast, it uses simple pantry ingredients and requires two rises for optimal texture and flavor.
Ingredients
Scale
Ingredients
- 1 cup warm water (110°F/45°C)
- 1/3 cup white sugar
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/4 cup vegetable oil
- 1 1/2 teaspoons salt
- 3 cups all-purpose flour
Instructions
- Activate Yeast: Dissolve the sugar in warm water in a large bowl. Sprinkle the active dry yeast over the water and sugar mixture. Let it sit for 5 to 10 minutes until the yeast becomes frothy, indicating it is active.
- Combine Ingredients: Stir in the vegetable oil and salt into the yeast mixture. Gradually add the all-purpose flour one cup at a time, mixing thoroughly after each addition until a soft dough forms.
- Knead Dough: Turn the dough onto a lightly floured surface. Knead it for 6 to 8 minutes until it becomes smooth and elastic, which develops the gluten structure needed for a good rise.
- First Rise: Place the dough in a greased bowl and turn it to coat all sides with oil. Cover the bowl and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
- Shape the Loaf: Punch down the risen dough to release trapped air. Shape it into a loaf and place it into a greased 9×5-inch loaf pan. Cover and let it rise again for 30 minutes, or until the dough slightly rises above the pan.
- Bake Bread: Preheat your oven to 350°F (175°C). Bake the loaf for 30 to 35 minutes until the crust is golden brown and the bread sounds hollow when tapped, indicating it is fully baked.
- Cool Bread: Allow the bread to cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely before slicing to prevent gummy texture.
Notes
- Use warm water at about 110°F/45°C to activate the yeast properly; hotter water can kill the yeast.
- Kneading is essential for gluten development, which makes the bread soft and elastic.
- Ensure the dough is placed in a warm, draft-free area to rise effectively.
- The hollow sound when tapping the baked loaf indicates the bread is fully cooked inside.
- Store leftover bread in an airtight container or bag to keep it fresh longer.
