1. Activate the Yeast:
- In a large mixing bowl, combine warm water and sugar. Stir until the sugar is dissolved.
- Sprinkle the yeast over the water and let it sit for about 5–10 minutes until it becomes frothy. This indicates that the yeast is active.
2. Mix the Dough:
- Add the salt and vegetable oil to the yeast mixture, stirring to combine.
- Gradually add 3 cups of flour, one cup at a time, mixing well after each addition. The mixture will be sticky but should start to form a loose dough.
3. Knead the Dough:
- Add the remaining flour, 1/2 cup at a time, and knead the dough until it becomes smooth and elastic. This can be done by hand on a floured surface or in a stand mixer with the dough hook attachment. Knead for 8–10 minutesby hand or 5–7 minutes in the mixer.
4. First Rise:
- Lightly grease a large bowl with oil. Place the dough in the bowl, turning it to coat the surface lightly with oil.
- Cover the bowl with a clean kitchen towel and let the dough rise in a warm, draft-free place for 1 hour, or until it has doubled in size.
5. Shape the Loaves:
- Punch down the dough to release any air bubbles. Turn it out onto a lightly floured surface and divide it into two equal portions.
- Shape each portion into a loaf by flattening it into a rectangle, rolling it up tightly, and tucking the ends under. Place each loaf into a greased 9×5-inch loaf pan.
6. Second Rise:
- Cover the pans with the kitchen towel and let the loaves rise again for 30–45 minutes, or until they have doubled in size and the tops are slightly domed over the edges of the pans.
7. Bake the Bread:
- Preheat your oven to 350°F (175°C).
- Bake the loaves for 25–30 minutes, or until the tops are golden brown and the bread sounds hollow when tapped.
8. Cool the Bread:
- Remove the loaves from the pans and place them on a wire rack to cool completely. Let them cool for at least 1 hour before slicing to maintain their structure.
Tips for Perfect Amish White Bread:
- Temperature Matters: Ensure the water for the yeast is warm but not too hot; around 110°F (45°C) is ideal. Too hot, and it may kill the yeast; too cool, and the yeast won’t activate properly.
- Sweetness Level: Adjust the sugar to your taste. While 2/3 cup gives the bread its signature sweetness, you can reduce it slightly if preferred.
- Check for Doneness: If unsure whether the bread is fully baked, use a kitchen thermometer. The internal temperature should be around 190°F (88°C) when done.
- Storage: Store the bread in an airtight container or bread bag at room temperature for up to 3 days. For longer storage, freeze the bread, and thaw it at room temperature when needed.
Why You’ll Love Amish White Bread:
This bread is a true crowd-pleaser, loved for its pillowy texture and subtle sweetness. Whether you’re spreading it with butter and jam, using it for a hearty sandwich, or simply savoring a plain slice, Amish White Bread delivers comfort in every bite. Easy to make and even easier to enjoy, this recipe is bound to become a staple in your baking repertoire. Give it a try, and experience homemade bread at its best!