Making Amish White Bread At Home
Amish white bread, which is soft and fluffy, is ideal for your daily bread needs. Slice it thick for French toast or thin for sandwiches. Try Amish white bread, and never again purchase store-bought!
Amish White Bread
Ingredients
- 1 Cup Warm water, 110-120°F
- ⅓ Cups Granulated sugar
- 1 packet, 2 ¼ teaspoons instant yeast
- 3 cups all purpose flour
- ¾ Teaspoons salt
- 2 Tbsp Vegetable or canola oil
- 2 Tbsp Unsalted butter, melted
Instructions
- Mix the yeast, sugar, and water in a small basin. Wait ten minutes for bubbles to appear.
- Add the flour, oil, and salt to the bowl of a stand mixer that has the dough hook attachment attached. Add the yeast mixture. Set the mixer to medium and knead for approximately ten minutes, or until the dough is no longer sticking to the bowl's sides.
- Transfer to a bowl that has been oiled after rolling into a tight ball. After loosely covering with plastic wrap, let it rise for 60 to 90 minutes in a warm, dark, draft-free environment until it has doubled in size.
- To fit in a 9×5 loaf pan, deflate and form into a log. After loosely covering with plastic wrap, let it rise for 50 to 60 minutes in a warm, dark, draft-free environment until it has doubled in size.
- About 20 minutes before the second rise is finished, preheat the oven to 350°F.
- Bake for twenty-five to thirty minutes, or until golden brown.
- After applying melted butter to the crust, allow it to cool in the pan for ten minutes.
- After taking the loaf out of the pan, transport it to a cooling rack to finish cooling.
Overview Of Amish White Bread Recipe
Mix the yeast, sugar, and water in a small basin. Wait five to ten minutes or until bubbles start to appear. The presence of bubbles signified the activity of the yeast. The yeast can be dead if you don’t observe any bubbles, in which case you should stop and get fresh yeast.
Using your stand mixer (not exactly Amish, but it’s a time-saving convenience!), Add the flour, oil, and salt using the dough hook attachment. Turn the mixer on to medium-low (setting two on my stand mixer) and let the bread dough come together after adding the activated yeast mixture. Up to ten minutes may be needed for this.
After removing the dough from the mixer bowl, roll it firmly and place it in an oiled basin to rise for approximately an hour. It needs to double in size.
After an hour, punch the dough down, then transfer it to an oiled 9 x 5-inch loaf pan. Give it another hour or so to relax.
Preheat the oven to 350°F when you’re ready to bake. Bake for 25 to 30 minutes, or until the bread is golden brown and makes a hollow sound when tapped with a finger.
After taking the bread out of the oven, brush it with melted butter and leave it to rest for ten minutes. (That’s crucial!)
Then enjoy!