Instructions
1. Prepare the Dough:
- In a large mixing bowl, dissolve the sugar in the warm water. Sprinkle the active dry yeast over the top and let it sit for about 5-10 minutes, until the yeast is foamy and activated.
- Stir in the salt and oil, then gradually add 3 cups of the flour, one cup at a time, mixing until the dough begins to come together.
- Slowly add the remaining 3 cups of flour, one cup at a time, kneading the dough in the bowl as it becomes more elastic. The dough should be smooth and slightly tacky, but not sticky.
2. Knead the Dough:
- Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes. This step is crucial for developing the gluten, which gives the bread its structure and chewiness.
- If the dough is too sticky, add a little more flour, but be careful not to add too much, as this can make the bread dense.
3. First Rise:
- Place the kneaded dough in a greased bowl, turning once to grease the top. Cover the bowl with a clean cloth or plastic wrap and let the dough rise in a warm, draft-free place for about 1 to 1 1/2 hours, or until it has doubled in size.
4. Shape the Loaves:
- Once the dough has risen, punch it down to release the air. Divide the dough into two equal portions.
- Shape each portion into a loaf and place them into two greased 9x5-inch loaf pans. Cover the pans with the cloth or plastic wrap and let the dough rise for another 30-45 minutes, or until it has risen about 1 inch above the edges of the pans.
5. Bake the Bread:
- Preheat your oven to 350°F (175°C). Bake the loaves for 30-35 minutes, or until the tops are golden brown and the bread sounds hollow when tapped on the bottom.
- If the tops brown too quickly, you can tent the loaves with aluminum foil during the last 10-15 minutes of baking.
6. Cool and Serve:
- Remove the loaves from the oven and let them cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
- This bread is best enjoyed fresh, with butter, jam, or as a base for your favorite sandwiches.
Amish White Bread is more than just a recipe; it's a slice of home and tradition. Its soft, pillowy texture and delicate sweetness make it a favorite for all ages, and its versatility means it can be enjoyed in countless ways. Whether you're an experienced baker or just starting, this bread is a joy to make and even more delightful to eat. Enjoy the simple pleasure of homemade bread, warm from the oven, and share this beloved recipe with those you love!!
