Description
This classic Amish White Bread recipe yields a soft, slightly sweet loaf perfect for sandwiches or toast. Made from simple ingredients and baked to a golden brown, the bread features a light, fluffy crumb and a tender crust, ideal for everyday baking.
Ingredients
Scale
Wet Ingredients
- 1 cup warm water (110°F/45°C)
- 1/3 cup white sugar
- 1/4 cup vegetable oil
Dry Ingredients
- 2 1/4 teaspoons (1 packet) active dry yeast
- 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 top and let it sit for 5 to 10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Mix Dough: Stir in the vegetable oil and salt into the yeast mixture. Gradually add the flour, one cup at a time, stirring continuously until a soft dough forms.
- Knead Dough: Transfer the dough to a lightly floured surface and knead for 6 to 8 minutes until it becomes smooth and elastic, developing gluten structure.
- First Rise: Place the kneaded dough in a greased bowl, turning it to coat all sides. Cover the bowl with a clean towel 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. Shape it into a loaf and place it into a greased 9×5-inch loaf pan. Let it rise again for 30 minutes, or until the dough rises slightly above the pan edges.
- Bake Bread: Preheat the 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, signaling it is fully baked.
- Cool Bread: Allow the bread to cool in the pan for 5 minutes, then transfer it to a wire rack and cool completely before slicing.
Notes
- Ensure the water temperature is warm, around 110°F (45°C), to properly activate the yeast without killing it.
- Kneading develops gluten which is essential for bread structure and texture.
- Letting the dough rise twice helps to create a lighter, fluffier bread.
- Testing the bread by tapping it for a hollow sound ensures it is baked through.
- Store bread in an airtight container to maintain freshness.
