Here’s a classic Amish White Bread recipe that’s soft, fluffy, and perfect for sandwiches or toast:
Amish White Bread
Ingredients:
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2 cups warm water (about 110°F / 43°C)
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2/3 cup granulated sugar
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1 1/2 tablespoons active dry yeast
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1 1/2 teaspoons salt
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1/4 cup vegetable oil (or melted butter)
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About 5 to 5 1/2 cups all-purpose flour
Instructions:
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Activate yeast: In a large mixing bowl, combine warm water, sugar, and yeast. Stir lightly and let it sit for about 5-10 minutes until it becomes foamy.
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Mix dough: Add salt, oil, and 3 cups of flour to the yeast mixture. Stir to combine.
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Add flour gradually: Add the remaining flour, about 1/2 cup at a time, mixing until the dough becomes too stiff to stir.
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Knead dough: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, adding a little flour if needed, until smooth and elastic.
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First rise: Place the dough in a greased bowl, turning it to coat all sides. Cover with a clean towel or plastic wrap and let it rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
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Shape the loaves: Punch down the dough and divide it into two equal parts. Shape each into a loaf and place in greased 9×5 inch loaf pans.
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Second rise: Cover and let rise again until doubled, about 30-45 minutes.
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Bake: Preheat oven to 350°F (175°C). Bake for 30-35 minutes or until golden brown and the bread sounds hollow when tapped.
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Cool: Remove loaves from pans and cool on wire racks before slicing.