Step-by-Step Instructions
Step 1: Activate the Yeast
In a large mixing bowl, combine the warm water , white sugar , and active dry yeast . Stir gently and let the mixture sit for 5–10 minutes , or until frothy.
Tip : If the yeast doesn’t foam, check the temperature of your water—it should be warm but not hot.
Step 2: Mix the Dough
Add the salt , vegetable oil , and 3 cups of bread flour to the yeast mixture. Stir until well combined.
Gradually add the remaining 3 cups of bread flour , one cup at a time, stirring after each addition. The dough will start to pull away from the sides of the bowl and form a shaggy mass.
Step 3: Knead the Dough
Turn the dough out onto a lightly floured surface and knead for 8–10 minutes , or until smooth and elastic.
Alternative : Use a stand mixer with a dough hook on medium speed for 5–7 minutes.
Tip : Add a little extra flour (1 tablespoon at a time) if the dough is too sticky, but avoid over-flouring.
Step 4: Let the Dough Rise
Lightly grease a large bowl with oil or cooking spray. Place the dough in the bowl, turning it once to coat it with oil.
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free area for 1 hour , or until doubled in size.
Step 5: Shape the Loaves
Punch down the risen dough to release any air bubbles.
Divide the dough into 2 equal portions . Shape each portion into a loaf by rolling it into a rectangle, then tightly rolling it up jelly-roll style. Pinch the seams to seal.
Place the shaped loaves into greased 9×5-inch loaf pans .
Step 6: Let the Loaves Rise Again
Cover the loaf pans with a clean kitchen towel and let the dough rise again for 30–45 minutes , or until the dough rises about 1 inch above the rim of the pans .
Step 7: Bake
Preheat your oven to 350°F (175°C) .
Bake the loaves for 30–35 minutes , or until golden brown and hollow-sounding when tapped on the bottom.
Tip : To test for doneness, insert an instant-read thermometer into the center of a loaf—it should read 190°F (88°C) .
Step 8: Cool and Serve
Remove the loaves from the pans and transfer them to a wire rack to cool completely before slicing.
Slice and enjoy with butter, jam, or your favorite toppings.
Tips for Success
Use Bread Flour : Bread flour has more protein than all-purpose flour, which helps create a chewier texture and better structure.
Don’t Skip the Second Rise : Allowing the dough to rise twice ensures a lighter, airier loaf.
Store Properly : Keep the bread in a plastic bag or airtight container at room temperature for up to 3 days . Freeze slices for longer storage.
Make Rolls : Divide the dough into smaller portions and shape into dinner rolls for a fun twist. Bake at 350°F (175°C) for 15–20 minutes .
Add Flavor Variations : Stir in herbs, seeds, or cinnamon and raisins to customize the bread for savory or sweet applications.
Perfect Pairings
This Amish White Bread pairs beautifully with:
Butter & Jam : Spread with creamy butter or your favorite fruit preserves for a simple treat.
Soups & Stews : Serve alongside hearty soups, chowders, or stews for a comforting meal.
Sandwiches : Use it as the base for turkey, ham, or grilled cheese sandwiches.
French Toast : Transform leftover slices into decadent French toast for breakfast.
Nutritional Information (Per Slice, Approx.)
(Based on 20 slices per loaf)
Calories : ~150 kcal
Protein : ~4g
Carbohydrates : ~30g
Fat : ~2g
Fiber : ~1g
Note: Nutritional values may vary based on specific brands and portion sizes.
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