Description
This classic Amish White Bread recipe delivers a soft, tender loaf with a golden crust and a slightly sweet flavor. Perfect for sandwiches or toast, this bread is made with simple ingredients and requires basic kneading and rising techniques, making it an approachable choice for beginner bakers.
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 yeast over the top and let it sit for 5–10 minutes, or until frothy, indicating the yeast is activated.
- Mix dough: Stir in the vegetable oil and salt into the yeast mixture. Gradually add the flour, one cup at a time, mixing after each addition until a soft dough forms.
- Knead dough: Transfer the dough to a lightly floured surface and knead for 6–8 minutes until the dough is smooth and elastic.
- First rise: Place the dough in a greased bowl, turning it to coat all sides with oil. Cover the bowl and let the dough rise in a warm place for 1 hour, or until it has doubled in size.
- Shape loaf: Punch down the risen dough to release air bubbles, then shape it into a loaf. Place it in a greased 9×5-inch loaf pan. Let it rise again for 30 minutes, until it rises slightly above the pan.
- Bake bread: Preheat the oven to 350°F (175°C). Bake the loaf for 30–35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped.
- Cool loaf: Remove the bread from the oven and cool for 5 minutes in the pan. Then transfer it to a wire rack and let it cool completely before slicing.
Notes
- Make sure the water is warm, not hot, to avoid killing the yeast.
- Kneading is key to developing gluten, which gives the bread its structure.
- Allowing the dough to rise twice ensures a light, airy texture.
- Use a kitchen thermometer or tapping sound to check doneness; the bread should sound hollow when fully baked.
- Store bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
