Amish White Bread
photo by ColoradoCooking
- Ready In:
- In a large bowl, dissolve the sugar in warm water, then add the yeast.
- When yeast is proofed, mix in salt and oil.
- Mix in flour one cup at a time.
- Knead dough adding more flour if necessary.
- Place in a well oiled bowl and turn dough to coat.
- Cover with a damp cloth.
- Allow to rise until doubled in bulk, about 1 hour.
- Punch dough down.
- Knead for a few minutes and divide in half.
- Shape into loaves, and place into oiled pans.
- Allow to rise until dough has risen 1 inch above the pans.
- Bake at 350 degrees for approximately 30 minutes.
Questions & Replies
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LOVE LOVE LOVE! I usually make White Bread Plus #10478 for weekly baking, but for Thanksgiving I wanted to try something different to braid. This is wonderful, light, fluffy and the dough is very easy to work with. Only change I made was to use half the amount of sugar. It still had a touch of sweetness which was perfect. <br/><br/>My tip is this...do this by hand. Learn to kneed the dough by hand properly and your bread will come out PERFECT every time :) I have used a bread machine and my mixer for the dough when I'm short on time and while it comes out great..it's never as fluffy and tender like it is when I kneed the old fashioned way. <br/><br/>I also used an egg wash (1 egg, 1 tsp water and 1 tsp sugar) to baste the bread with twice during baking.
This was my first time making bread and it turned out wonderful. It was a lot easier to make than I imagined it to be. I had been wanting a bread machine, but now I'm not so sure. I'm afraid, though, that I have spoiled my kids with homemade bread. Last night they kept asking for more and this morning they all wanted some for breakfast. The oldest said that he didn't want the storebought kind anymore.
I tried this bread today and it is FANTASTIC. What an amazing taste. I made it exactly as written , except that I used all purpose flour instead of bread flour. I will be making it often. It is one of the easiet and yet tastiest bread recipes I have ever made. Next time I'm going to try it with part whole wheat flour, as mentioned in another review. Thanks so much for posting it.