How To Make Super Easy and Delicious Amish White Bread By Hand!

#1 Gather your ingredients!

You will need the following:

INGREDIENTS

SERVINGS 24 UNITS US

2 cups warm water

2⁄3 cup white sugar

1 1⁄2 tablespoons active dry yeast

1 1⁄2 teaspoons salt

1⁄4 cup oil

6 cups bread flour

#2 Proof Your Yeast!

Step One: In a large bowl, dissolve the 2⁄3 cup white sugar in 2 cups warm water, then add 1 1⁄2 tablespoons active dry yeast.

Here's some tips to make sure you're proofing your yeast the right way!

Step One: Heat water until it is lukewarm. It should not be cold, but not hot. ‘Warm' is maybe a better word thank ‘lukewarm' to describe the correct temperature, but I don't want you to get ideas and go on thinking you can use really warm water. It should be just warm.

Step Two: Stir in your sugar of choice according to the recipe until dissolved.

Step Three: Sprinkle yeast over the surface of the water. Some recipes call for it to be stirred in. Try and be as even as possible with your sprinkling.

Step Four: Wait 5-10 minutes until the sponge is foamy. Now you're good to go!

#3 Add Salt And Oil!

When yeast is proofed, mix in 1 1⁄2 teaspoons salt and 1⁄4 cup oil.

Make sure you stir it until it's dissolved as evenly as you can get it! You will get a slight oil swirl going on.

#4 Add Flour!

Mix in the six cups of flour just make sure you do it one cup at a time!

#5 Knead Your Bread!

Add a little bit of flour to the surface your using and also to your hands. The flour keeps the dough from sticking so badly! It's ok to add a little flour until you get a nice smooth texture like you see in the picture, just do it in small quantities at a time, too much and your bread will get too dense.

#6 Place In A Large Bowl!

Place in a well oiled bowl and turn dough to coat. You want there to be enough oil that your bowl has a tiny sheen and your dough is shiny also, that way you don't have the sticking dough happening!

#7 Cover With A Damp Cloth.

Cover with a damp cloth. You want it damp, not soaking and not too dry either it keeps your dough from drying out.

#8 Allow To Rise.

Allow to rise until doubled in bulk, about 1 hour. I've found that putting it in a OFF oven with the oven light on, help to keep it at the right temperature.

#9 Punch dough down.

Pretty explanatory, huh?

#10 Knead for a few minutes and divide in half.

Yup! Time for kneading again! Work those arms out! This time when your done you're going to split the dough in half!

#11 Shape into loaves, and place into oiled pans.

You want to make sure you see your shine!

#12 Allow to rise until dough has risen 1 inch above the pans.

Don't place them in the oven this time! Put them on the stove top! It takes about 30-40 minutes to rise to the right height at this stage. Helpful to know if you're not using loaf pans!

#13 Bake at 350 degrees for approximately 30 minutes.

You can start preheating while your bread is still rising. If it's on the stove top the extra warmth will help them rise. (Just don't start cooking them, lol)

#14

Nutrition Info

Serving Size: 1 (59 g)

Servings Per Recipe: 24

AMOUNT PER SERVING% DAILY VALUE

Calories 157.8

Calories from Fat 23 15%

Total Fat 2.6 g 4%

Saturated Fat 0.4 g 1%

Cholesterol 0 mg 0%

Sodium 147 mg 6%

Total Carbohydrate 29.7 g 9%

Dietary Fiber 1 g 4%

Sugars 5.6 g 22%

Protein 3.5 g 7%

#15 EAT IT!

Eat it however you wish!