Prep 0 mins
Cook 30 mins
I'm posting this slightly different version of Amish White Bread. This is an excellent sandwich bread, kind of like the Wonder bread of home baking. Others have adapted it with wheat, spelt and other flour combinations. It keeps pretty well if you wrap it tightly. You can also adjust the sugar content downward because it's pretty sweet to me but kids tend to love it!
- Proof the yeast in 3/4 cup warm water and 1/4 cup sugar.
- Add the rest of the ingredients once the yeast is lively. (Depending on the moisture of the batter, I don't always need to add the additional 2 tbs. warm water.) Mix well.
- Turn the batter out on a floured surface and knead thoroughly, about 10 minutes.
- Coat a bowl with oil or butter. Put the dough in the oiled bowl (make sure to coat the top surface of the dough with oil, too) and allow it to rise until it has doubled in bulk.
- Punch the dough down and shape into bread pan. Allow it to rise again. The second rise usually only takes about 1 hour.
- Bake for 25 - 30 minutes in a 350°F oven.
This bread is a little different than most of the breads I make, but that is not a bad thing. It was sure easier than most, went together fast (I let my Kitchen Aid do that 10 minutes of kneading) I too cut the sugar way back, about in half, and did not find it sweet at all, it did not rise as much as I would have liked but the texture and taste are good for both sandwiches and toast. A good recipe that produces a nice loaf of bread. Made for Spring PAC 2014
I doubled the recipe and that worked well. Very nice texture. The bread is a bit sweet and although I cut the sugar by about 1/4, I think I would cut it back even further next time. My rising times were about 2 hours 15 min for the 1st rise and 1 hour 15 minutes for the second rise. My loaves still weren't very high but tasty just the same. Thank You for sharing your recipe :)