Homemade Amish white bread is absolutely delicious and I’ve been making it for years. I usually use white flour, but it is amazing with half whole wheat as well.
Homemade Amish White Bread
- 2 cups warm water
- 1/4 cup sugar
- 1 1/2 tablespoons active dry yeast
- 1 1/2 teaspoons salt
- 1/4 cup vegetable oil
- 5 1/2 cups bread flour
- butter for brushing on finished loaves
- In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until foamy (about 5 minutes).
- Mix salt and oil into the yeast. Mix in flour one cup at a time.
- Knead dough on a lightly floured surface until smooth.
- Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth.
- Allow to rise until doubled in bulk, about 1 hour.
- Punch dough down. Divide dough in half.
- Shape into loaves, and place into two well oiled 9×5 inch loaf pans.
- Allow to rise for 30-40 minutes, or until dough has risen 1 inch above pans.
- Bake at 350 degrees for 30 minutes.
- Brush with butter while in pans. Cool 5 minutes and then remove bread from pans and cool on a rack.
- Wrap in plastic wrap while still slightly warm to make a nice soft crust.
- Makes 2 loaves.
Can I use my bread maker to make the dough?
Absolutely! I used to do this all the time. Run the dough through the “dough” cycle, shape into rolls, then let raise a second time before baking.
What is the best kind of flour to use?
I always use bread flour or all purpose. Honestly, I can’t tell a difference between the two.
What is the best way to proof yeast?
I like putting 1/2 c. of the warm water into a small bowl with the yeast and 1 tsp. of sugar. Give it a stir. Place a small plate on top and let it sit for 5 minutes. When you go to add the rest of the ingredients make sure to subtract the 1/2 c. of water and 1 tsp. of sugar that you already used for the yeast proofing.
Where is a good place to let the dough rise?
A warm place is the perfect place for yeast to do it’s thing. I preheat my oven for 60 seconds then shut the heat off. I place my bowl of dough with a damp cloth covering it inside my oven.
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