Amish White Bread -

Ingredients:

Instructions:

Activate the Yeast:
- In a large mixing bowl, combine the warm water and sugar. Stir until the sugar dissolves.
- Sprinkle the yeast over the top and let it sit for 5–10 minutes until it becomes frothy.
Mix the Dough:
- Add the salt and oil to the yeast mixture. Gradually mix in the flour, one cup at a time, until a soft dough forms.
- Knead the dough on a lightly floured surface for about 8–10 minutes, or until smooth and elastic.
First Rise:
- Place the dough in a lightly greased bowl, turning it to coat the surface with oil. Cover with a clean towel or plastic wrap.
- Let it rise in a warm, draft-free area for about 1 hour, or until doubled in size.
Shape the Loaves:
- Punch down the dough to release the air. Divide it into two equal portions.
- Shape each portion into a loaf and place them in greased 9×5-inch loaf pans.
Second Rise:
- Cover the pans with a towel and let the dough rise again for about 30–40 minutes, or until the loaves have doubled in size.
Bake:
- Preheat your oven to 350°F (175°C).
- Bake the loaves for 25–30 minutes, or until the tops are golden brown and the bread sounds hollow when tapped.
Cool:
- Remove the loaves from the oven and brush the tops with melted butter for a soft crust, if desired.
- Let the bread cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.

Tips for Perfect Amish White Bread:

Flour Variations: You can substitute part of the all-purpose flour with bread flour for an even softer texture.
Storage: Store the bread in an airtight container at room temperature for up to 3–4 days. Freeze for longer storage.
Uses: This bread is perfect for sandwiches, toast, or simply enjoying with butter and jam!

Soft, slightly sweet, and incredibly versatile, this Amish White Bread is a timeless classic. 🥖✨