Certainly! Here’s a detailed recipe for Amish White Bread that’s easy to follow and makes a delicious, soft loaf perfect for sandwiches or just enjoying with butter.
Amish White Bread Recipe
Ingredients:
- 1 ½ cups warm water (110°F or 45°C)
- ¼ cup granulated sugar
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¼ cup vegetable oil
- 1 tablespoon salt
- 4 to 5 cups all-purpose flour (plus extra for dusting)
Instructions:
- Activate the Yeast:
- In a large mixing bowl, combine the warm water and sugar. Stir until the sugar is dissolved. Sprinkle the active dry yeast over the top of the water mixture. Let it sit for about 5 to 10 minutes until the yeast becomes frothy and bubbly. If it doesn’t foam, the yeast might be expired or the water too hot or too cold. If so, you might need to start over with new yeast.
- Mix the Dough:
- Once the yeast is activated, add the vegetable oil and salt to the mixture. Gradually add 4 cups of flour, one cup at a time, stirring after each addition. You can use a wooden spoon or a dough hook if you’re using a stand mixer. The dough will start to come together and become sticky.
- Knead the Dough:
- Turn the dough out onto a lightly floured surface. Knead it for about 8 to 10 minutes until it is smooth and elastic. If the dough is too sticky, sprinkle a little more flour, a tablespoon at a time, until it reaches the right consistency. The dough should be soft but not overly sticky.
- First Rise:
- Place the kneaded dough in a lightly oiled bowl, turning it once so that the entire surface is coated with oil. Cover the bowl with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free area for about 1 to 1½ hours, or until it has doubled in size. The rising time can vary depending on the temperature of your kitchen.
- Shape the Loaves:
- After the dough has risen, gently punch it down to release the air. Turn it out onto a floured surface and divide it into two equal portions. Shape each portion into a loaf by flattening it into a rectangle and then rolling it up tightly. Pinch the seams and ends to seal. Place the loaves into greased 9×5-inch loaf pans.
- Second Rise:
- Cover the loaf pans with a clean towel and let the dough rise again for about 30 to 45 minutes, or until the dough has risen slightly above the edges of the pans.
- Preheat the Oven:
- While the dough is rising, preheat your oven to 350°F (175°C).
- Bake the Bread:
- Bake the loaves in the preheated oven for 25 to 30 minutes, or until the tops are golden brown and the loaves sound hollow when tapped. You can also use a thermometer; the internal temperature should be around 190°F (88°C).
- Cool the Bread:
- Remove the loaves from the oven and let them cool in the pans for about 10 minutes. Then, transfer the loaves to a wire rack to cool completely before slicing.
Tips:
- For best results, ensure your water is warm but not hot. Too hot can kill the yeast, while too cold will not activate it properly.
- You can store the cooled bread in an airtight container or bag at room temperature for up to a week. For longer storage, freeze the bread.
Enjoy your homemade Amish White Bread with your favorite spreads, as a sandwich, or simply toasted with a pat of butter!
Feel free to ask if you have any questions or need further details about any step!
