|Amish White Bread|
It may be called Amish White Bread, but it tastes just like King’s Hawaiian Rolls! Very easy-to-make bread and inexpensive too.
Why? The ingredients were so basic–nothing outlandish at all. Yeast, water and sugar. I thought this was something I’d end up throwing out, but I figured I’d try it anyway. It’s a VERY inexpensive bread to make and I wouldn’t be out much if it were a failure.
|Amish White Bread–Sliced|
Boy was I surprised. This was the BEST bread I’ve EVER eaten! It reminded me very much of my beloved King’s Hawaiian Rolls, because it was on the sweet side yet not sweet enough to be called a cake or sweet bread.
I made it this time the conventional way, but I always made this in my bread machine in the past. Excellent results either way. If you use a machine, follow your manufacturer’s suggestions for the order you add the ingredients, but basically all your liquid is added FIRST with the flour last and the yeast on top of the flour (I always made a tiny “crater” in the center of the flour to add the yeast).
If you don’t like the obvious sweetness of the bread, reduce the sugar to 2 tbs and you’ll have a fine-tasting plain white bread.
|Amish White Bread–Close Up of Crust|
- 1 cup warm water (110 degrees F)
- ⅓ cup sugar
- 2¼ tsp active dry yeast -OR- 2 tsp SAF yeast*
- ¾ tsp salt
- 2 tbs vegetable oil
- 3 cups flour (all-purpose or bread flour is fine)
- *SAF yeast is often called “Bread Machine Yeast” or “Instant Yeast.”
- In a large bowl, combine the warm water, the sugar and the yeast. Stir and let stand for about 10 minutes–this is “proofing” the yeast. If you get a bubbly foam on the top of the water, your yeast is active and you may proceed.
- Add the salt and vegetable oil. Stir to combine.
- Add the flour, one cup at a time until a soft dough forms. You may have to use more flour depending on weather conditions. For instance, today I needed close to 3¾ cups of all-purpose to get this right. The dough should be soft but NOT sticky.
- Turn dough out on a floured surface and knead for about 5 minutes. If using a stand mixer with a dough hook, knead for about 3 minutes.
- Pour some oil (about 1 tsp) in a large bowl and place the kneaded dough in that bowl, coating the bottom of the dough with the oil. Turn oil-side up and cover the bowl with a greased piece of plastic wrap.
- Set the bowl in a warm draft-free place** and let rise until double in bulk–between 1-1½ hours.
- Punch dough down. Turn out on lightly floured surface and shape into a loaf–this is done by pressing the dough into a sort of rectangle then rolling up tightly from the smaller end. Seal edges and place in a 9 x 5-inch loaf pan that has been sprayed with non-stick spray. Cover with greased plastic wrap and place in a warm draft-free** place to rise until double in bulk–when loaf is about 1-inch higher than the side of the pan. This should take anywhere from 30 minutes to 1 hour depending on temperature/humidity conditions.
- Heat oven to 350 degrees F. Bake in preheated oven 30 minutes.
- Remove from pan and cool completely on a rack.
**My house is drafty so how I raise bread dough is by turning on my oven and setting to 400, then after about 20 seconds, turning the oven OFF. I then put a bowl of hot water on the bottom rack and put the bowl or pan I am rising the dough in on the rack above.
|Apply Butter Liberally!|
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