Step 1: Activate the Yeast
- Combine Yeast and Water: In a small bowl, combine 1 cup of warm water and 2 teaspoons of active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active and ready to use.
Step 2: Mix the Dough
- Combine Dry Ingredients: In a large mixing bowl, whisk together 4 cups of all-purpose flour, 1/4 cup of granulated sugar, and 1 teaspoon of salt until well combined.
- Add Wet Ingredients: Make a well in the center of the dry ingredients and add the activated yeast mixture and 2 tablespoons of vegetable oil (or melted butter).
- Mix to Form a Dough: Using a spoon or your hands, mix the ingredients until they come together to form a soft dough. If the dough is too sticky, gradually add a little more flour, one tablespoon at a time.
Step 3: Knead the Dough
- Knead: Transfer the dough to a lightly floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. You can also use a stand mixer fitted with a dough hook on low speed for about 5-7 minutes.
- Form into a Ball: Shape the kneaded dough into a ball.
Step 4: First Rise
- Let It Rise: Place the dough in a greased bowl, turning it to coat the surface with oil. Cover the bowl with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free place for about 1-1.5 hours or until it has doubled in size.
Step 5: Shape the Loaf
- Punch Down the Dough: Once the dough has risen, punch it down to release the air. Transfer it back to a lightly floured surface.
- Shape the Dough: Gently flatten the dough into a rectangle. Roll it tightly from one end to the other to form a log shape, pinching the seams to seal.
- Place in the Pan: Grease a 9×5 inch loaf pan and place the shaped dough seam-side down in the pan.
Step 6: Second Rise
- Let It Rise Again: Cover the loaf pan with a kitchen towel or plastic wrap and let it rise for another 30-45 minutes, or until the dough has risen just above the rim of the pan.
Step 7: Preheat the Oven
- Preheat: While the dough is rising, preheat your oven to 350°F (175°C).
Step 8: Bake the Bread
- Bake: Once the dough has risen, you can optionally brush the top with a beaten egg for a golden finish. Place the loaf in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and sounds hollow when tapped.
- Check Doneness: The internal temperature should reach about 190°F (88°C) when measured with an instant-read thermometer.
Step 9: Cool the Bread
- Remove from the Pan: Once baked, remove the bread from the oven and allow it to cool in the pan for about 5 minutes. Then, turn it out onto a wire rack to cool completely before slicing.
Step 10: Serve and Enjoy
- Slice and Serve: Once cooled, slice the bread and enjoy it plain, toasted, or as the base for your favorite sandwiches. This bread is delicious with butter, jam, or even as part of a hearty breakfast with eggs.
Tips for Perfect Amish White Bread
- Use Fresh Ingredients: Ensure your yeast is fresh and active for the best rise.
- Temperature Matters: The water should be warm, not hot. If it’s too hot, it can kill the yeast.
- Kneading: Kneading is essential for developing gluten, which gives the bread its structure. If you find it hard to knead, use a stand mixer with a dough hook.
- Storing Leftovers: Store any leftover bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Conclusion
Amish White Bread is a delightful addition to any meal, offering a warm, comforting experience with every slice. With this easy-to-follow recipe, you’ll be able to enjoy the delicious aroma of freshly baked bread right from your own kitchen. So roll up your sleeves and get baking—your family will thank you! Happy baking!