Amish White Bread

By Cedar | September 3, 2010

I have had a few requests for the bread recipes I use. I think I posted a picture of baked bread a few months back, but am just now getting around to taking more pictures and adding the recipe to the blog. It really is a delicious and easy recipe. I have followed it several times, and if you follow it as written, it is really fool proof. The only thing I change occasionally about this recipe is the amount of sugar. If I want a less sweet bread I half (or more) the sugar.

Recipe from AllRecipes.

Ingredients

  • 2 cups warm water (110 degrees F/45 degrees C)
  • 2/3 cup white sugar
  • 1 1/2 tablespoons active dry yeast
  • 1 1/2 teaspoons salt
  • 1/4 cup vegetable oil
  • 6 cups bread flour

Directions

  1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
  2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
  3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9×5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
  4. Bake at 350 degrees F (175 degrees C) for 30 minutes.

4 Responses to “Amish White Bread”

  1. Ivy Says:
    September 5th, 2010 at 2:32 pm

    The bread looks sooo soft and delish…wait, are those cupcake salt and pepper shakers?! Where did you get those? SOOOOOO cute! I am envious.

    [Reply]

  2. Cedar Says:
    September 5th, 2010 at 2:42 pm

    Thank you Ivy! Yes, they are salt and pepper shakers! I got them as a gift a few years ago, but I believe they were from Anthropologie.

    [Reply]

  3. Tonya Says:
    June 24th, 2012 at 5:33 am

    Have you tried making this w/ whole wheat bread?

    [Reply]

    Cedar Reply:

    Hi Tonya, I have not tried this recipe with whole wheat flour. If you do, let me know how it turns out!

    [Reply]

Comments