Description
A soft and fluffy Amish white bread with a slightly sweet flavor and tender crumb, perfect for sandwiches, toast, or enjoying warm with butter. This classic homemade bread uses simple pantry staples and bakes to a beautifully golden crust every time.
Ingredients
- 2 cups warm water (about 110°F / 43°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 or all-purpose flour
Instructions
- Dissolve the sugar in the warm water in a large bowl. Stir in the yeast and let it sit for 5 to 10 minutes until foamy.
- Mix in the salt and vegetable oil.
- Gradually add the flour, one cup at a time, mixing well after each addition until a soft dough forms.
- Turn the dough onto a lightly floured surface and knead for 5 to 8 minutes, until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
- Punch the dough down and divide it into two equal portions. Shape into loaves and place into greased 9×5-inch loaf pans.
- Cover and let rise again for 30 to 45 minutes, until the dough rises about 1 inch above the pan edges.
- Bake in a preheated oven at 350°F (175°C) for about 30 minutes, or until golden brown.
- Remove from pans and cool on a wire rack before slicing.
Notes
- Brush tops with melted butter after baking for a softer crust.
- Replace up to half of the white flour with whole wheat flour for a heartier loaf.
- Substitute part of the sugar with honey for deeper sweetness.
- Add 1 tablespoon milk powder for an extra soft crumb.
- Dough can be shaped into rolls instead of loaves.
- Store tightly wrapped at room temperature for 3 to 4 days or freeze sliced for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 160 kcal
- Sugar: 5 g
- Sodium: 160 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg
