Years ago, I got it in my head to try a yeast bread again. My 4-H experiences had been middling when it came to yeast breads, but I felt that I’d reached a maturity that would make me capable of dealing with delayed gratification.
I was only partially correct.
Amish White Bread
Ingredients
- 2 c warm water (110 degrees F / 45 degrees C)
- 2/3 c white sugar
- 1 1/2 Tbsp active dry yeast
- 1 1/2 tsp salt
- 1/4 c veggie oil
- 6 c flour
Directions
- Dissolve sugar in warm water, then stir in yeast. Allow to proof until yeast resembles a creamy foam. Meanwhile, oil a medium sized bowl.
- Mix salt and oil into the yeast mixture. Mix in 5 cups of flour, one cup at a time, until well combined and the mixture turns into a very soft dough (Note: This can be done quickly using a stand mixer and dough hook, but don’t let it stop you if you don’t have this awesome tool – just more elbow grease needed).
- Dust a flat surface with half of the last cup of flour, and turn the dough out onto it. Begin kneading the dough, adding the last half cup of flour as needed, until the dough becomes smooth. You may not need all of that last cup of flour (and that’s okay!).
- Place the dough in the well oiled bowl, and turn to coat. Cover the bowl with a dampened cloth, and allow to rise until doubled in bulk, approximately 1 hour.
- Punch the dough down gently, then turn out and knead for a few minutes. Divide the dough in half, and shape into two loaves.* Place into two 9×5-inch loaf pans, and let rise 30 minutes, or until dough has risen 1 inch above the pans.** Preheat oven to 350 degrees F.
- Bake loaves for 30 minutes. Cool for 10 minutes in pan, then turn out onto wire rack to cool completely.
*Securely wrap dough after first rise in plastic and foil; freeze. To use, thaw completely, and allow to rise in loaf pan. This may take quite a bit more time than 30 minutes – do your best to allow to rise to the same height before baking.
**Alternatively, turn the loaves into rolls (24 in total), letting rise 30 minutes, then baking for 20 minutes in muffin tins.
To be honest, I know I didn’t come up with this recipe on my own, but it’s been so long that I can’t remember where I got it.
Freezing can be a little tricky – not only will you need to let the dough thaw, you’ll also have to give it time to get to a temperature high enough for it to rise. If you can let it thaw overnight in the fridge, then set it out on the counter in the morning, you might be able to let it rise to its full 1 inch above the loaf pan in a few hours. Just keep an eye on it, and you’ll be fine.
Still, this thing is freaking amazing. It’s super easy and tasty, though there’s nothing really crazy about it, flavor-wise.
Closest thing it reminds me of is King Hawaiian Rolls from the grocery store. It’s a bread that MM asks me to make all the time, and then we regret it because we eat it way, way too fast.
Tastes great plain, with salted butter, peanut butter, toasted, for breakfast, dinner, snacks… well, anytime really!
Enjoy!