Description
Homemade Amish White Bread delivers comfort straight from traditional kitchens, promising golden perfection with each slice. Warm, pillowy loaves invite you to savor simple ingredients that speak of heritage and heartwarming family meals.
Ingredients
Scale
Main Ingredients:
- 6 cups bread flour
- 2 cups warm water (110°F/45°C)
Supporting Sweet Ingredients:
- 2/3 cup white sugar
- 1/4 cup vegetable oil
Leavening and Seasoning:
- 1 1/2 tablespoons active dry yeast
- 1 1/2 teaspoons salt
Instructions
- Activate the yeast by combining it with warm water and sugar, allowing the mixture to become foamy and develop characteristic bubbling activity.
- Incorporate salt and oil into the activated yeast mixture, creating a foundational liquid base for the bread dough.
- Gradually introduce flour to the liquid mixture, stirring consistently to develop a cohesive and soft dough with a smooth texture.
- Transfer the dough to a lightly dusted surface and knead methodically, working the gluten until the dough becomes elastic and responsive.
- Nestle the kneaded dough into a greased container, ensuring the surface is lightly coated with oil to prevent drying.
- Allow the dough to rest in a draft-free, warm environment, giving it space to expand and rise until its volume doubles.
- Gently deflate the risen dough, redistributing the internal gases and preparing it for shaping.
- Divide the dough into two equal portions, carefully molding each section into a symmetrical loaf shape.
- Position the shaped loaves into prepared baking pans, allowing them a second rising period to achieve optimal volume.
- Heat the oven to a precise temperature, creating an ideal baking environment for the bread.
- Bake until the loaves develop a golden-brown exterior and produce a hollow sound when tapped, signaling complete internal cooking.
- Extract the baked loaves from their pans and transfer to cooling racks, permitting air circulation to prevent moisture accumulation.
Notes
- Check water temperature carefully to activate yeast perfectly without killing it; aim for warm (around 110°F), not hot.
- Use bread flour for higher protein content, creating a more robust and chewy texture compared to all-purpose flour.
- Brush loaves with melted butter after baking for a golden, shiny crust that adds extra richness and softness.
- For gluten-free option, substitute wheat flour with a commercial gluten-free bread mix, ensuring xanthan gum is included for proper structure.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Snacks, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 314
- Sugar: 33 g
- Sodium: 263 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 0 mg