Amish White Bread Recipe
Bread making is an art that came naturally to me as a young Amish girl. Being the oldest girl in a family of sixteen children, I learned to do a lot of the cooking and baking at a very young age and took it for granted, never realizing that not all girls around the world just naturally worked in the kitchen alongside their mamas.
As I grew older I began to learn the value of learning this art. I am very grateful to my mother for teaching me all of her ‘culinary secrets’
I am looking forward to posting many of those secrets and leaving them as a legacy to my grandchildren. I am confident they will appreciate the heritage from which they came.
Amish White Bread
Preheat oven to 350°.
Yeast Mixture
1/3 cup Sugar
1 tbsp Active dry yeast
1/2 cup Warm Water
Wet Ingredients
2 tbs Vegetable oil
1 tbsp Butter
1/2 cup Milk
Dry Ingredients
2 3/4 cups Bread flour
3/4 tsp Salt
• One 9” x 5” loaf pan (measured from outside edge to outside edge. It holds 1- ½ quart.)
Instructions
Mix the yeast, sugar, and warm water. Set aside. Let it get foamy.
Mix all of the dry ingredients in a separate bowl.
Once the yeast mixture looks nice and foamy, add the other wet in ingredients and mix it all together.
Add the dry mixture to the wet mixture and knead until it is soft with a bit of elasticity.
Place the dough in an oiled bowl and cover it with a towel.
Let the dough rise until doubled. This takes about 45 minutes.
Check by pushing your finger into the dough. If the indent stays, it has doubled.
Punch the dough down with your fist.
Shape and place in a greased loaf pan — let it rise.
Image credit: “Taste of Home”
Finally, bake the bread for about 35 minutes at 350°, or until golden brown.