Amish White Bread
A small batch Amish white bread recipe that makes one perfect loaf of sandwich bread Tender crumb with a hint of sweetness and a buttery crust.
Servings: 12 slices
Calories: 155kcal
Ingredients
- 1 cup warm water
- 3 tablespoon sugar
- 1 teaspoon instant active dry yeast
- ¾ teaspoons kosher salt
- 2 tablespoons vegetable oil
- 1 tablespoon honey optional
- 3 cups all-purpose flour
- 1 teaspoon butter
Instructions
- In a medium bowl dissolve the sugar in warm water. Once dissolved stir in the yeast. Let sit for about 5 minutes while it proofs or gets a little foamy.
- Add the oil ( and honey if using) and stir. Add the salt and mix in the flour, one cup at a time. Stir with a wooden spoon or dough whisk until the dough ball forms.
- Place the dough on a lightly floured pastry board and knead until the dough is smooth about 2-3 minutes.
- Lightly spray the inside of a glass bowl with oil and place the dough in the bowl, turning to coat all sides of dough ball. Cover with a warm damp cloth and let sit for 1 hour. The dough will rise to about double in size.
- Remove dough from the bowl and punch down. Shape the dough into a loaf shape and place inside a lightly oiled loaf pan and let sit and rise for another 40-45 minutes.
- Bake in 350° F oven for 30 minutes. The crust will turn a golden brown.
- Remove from oven and brush the top of the bread crust with butter. Let cool for 5 minutes.
- Remove from loaf pan and continue cooling on a wire rack.
Notes
The optimal temperature for the dough to rise is between 75-78 °F.
Fresh yeast is vital for a good rise in your bread. Make sure your yeast is not expired and is stored correctly to ensure it is active. If using dry yeast, remember to activate it in warm water with a bit of sugar before adding it to your other ingredients.
Kneading is crucial for developing gluten in the bread, which gives it its structure and chewy texture. Knead the dough until it's smooth and elastic. It usually takes about 10-15 minutes of hand kneading.
Don't rush the rising process. The bread needs to double in size, which typically takes about 1-2 hours, depending on the temperature of your kitchen. Punch it down after the first rise, shape it into loaves, and let it rise again until doubled.
Preheat your oven before you start baking. A properly preheated oven ensures the bread begins baking immediately when it goes in, leading to a better rise and a more even crust.
Amish white bread should be golden brown on the outside when it's done. Tapping on the bottom of the loaf should produce a hollow sound.
As tempting as it may be to slice into the bread as soon as it comes out of the oven, wait until it has cooled completely. Cutting into hot bread can result in a gummy texture.
Nutrition
Serving: 1slice | Calories: 155kcal | Carbohydrates: 29g | Protein: 3g | Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 83mg | Fiber: 1g | Sugar: 5g
