Description
This Comforting Amish White Bread recipe delivers a soft, fluffy homemade loaf perfect for sandwiches or toast. Simple ingredients and straightforward steps make it an ideal bread for beginners and those craving classic, fresh-baked bread.
Ingredients
Scale
Dry Ingredients
- 4 cups all-purpose flour
- 1 packet active dry yeast (about 2 1/4 teaspoons)
- 1/4 cup sugar
- 1 tablespoon salt
Wet Ingredients
- 1 cup warm water (about 110°F/43°C)
- 1/4 cup vegetable oil
Instructions
- Dissolve yeast: In a medium-sized bowl, dissolve the active dry yeast in warm water. Let it sit for about 5 minutes until it becomes frothy, indicating the yeast is active.
- Add sugar, salt, and oil: Stir in the sugar, salt, and vegetable oil to the yeast mixture until well combined.
- Combine flour: Gradually add the all-purpose flour into the wet mixture, mixing continuously until a soft dough starts to form.
- Knead dough: Turn the dough out onto a floured surface and knead it vigorously for about 10 minutes until smooth and elastic, which helps develop the gluten for better texture.
- First rise: Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and allow it to rise in a warm place for about 1 hour or until it doubles in size.
- Punch down dough: After the dough has risen, punch it down gently to release gases from fermentation.
- Shape the loaf: Shape the dough into a loaf and place it into a greased 9×5-inch loaf pan.
- Second rise: Cover the pan and let the dough rise again for 30 minutes until it puffs up.
- Bake the bread: Preheat your oven to 350°F (175°C) and bake the loaf for 30 minutes, or until the crust turns golden brown and the bread sounds hollow when tapped.
Notes
- Ensure the water is warm, not hot, to avoid killing the yeast.
- For a softer crust, brush the top of the loaf with melted butter right after baking.
- Let the bread cool completely before slicing for the best texture.
- You can store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
