Amish Bread
A soft, beginner-friendly white bread loaf with a tender crumb and a lightly rich texture.
Servings: 6
Time:
• Prep: ~20 Minutes
• Baking: ~25 to 30 Minutes
• Rise Time: ~2 Hours
Ingredients
• 1 cup lukewarm water
• 1 package active dry yeast
• 3 tablespoons sugar
• 1 egg
• 2 tablespoons flavorless oil
• 3 1/2 cups bread flour
• 1 teaspoon fine sea salt
Directions
○ In a large bowl, add the water and yeast. Stir gently to combine and let it sit until the yeast foams, about 5 to 15 minutes.
○ Add the sugar and stir to combine. Add the oil and egg then use a fork to break up the egg.
○ Add the flour and salt then stir until the dough starts coming together. Then use your hands to work it into a shaggy ball.
○ Drizzle about 1 teaspoon of oil over the dough and pat it evenly over the surface. Cover and let it rise until doubled in size, about 1 hour.
○ Sprinkle the counter with a little flour and transfer the dough to it. Dust the top lightly and knead until it becomes stretchy and smooth, about 10 to 15 minutes, using no more than about 1/3 cup extra flour.
○ Let the dough rest for 5 minutes. Shape it into a rectangle about as wide as your loaf pan, roll it up tightly, pinch the seam closed, and place it seam-side down in a greased and parchment-lined loaf pan.
○ Let the dough rise uncovered until it is about 1 to 1 1/2 inches above the rim of the pan, about 45 minutes to 1 hour.
○ About 15 to 20 minutes before baking, preheat the oven to 400 degrees.
○ Bake on the center rack for 25 to 30 minutes. Tent with foil during the last 10 minutes if the crust gets too dark. The loaf should be about 190 degrees in the center when done.
○ Cool in the pan for 5 minutes, then turn it out onto a rack. Brush the top with butter for a softer crust, if desired.
○ Let the bread cool before slicing.
Notes
• All-purpose flour will work, but the loaf may not rise as tall.
• It is fine to leave the dough uncovered during the second rise. If you cover it, make sure the cover will not stick.