Amish White Bread

One of the most requested recipes is for a soft loaf of bread that is similar to the type you can buy in the supermarket. Amish White is about as close as you can get in the home kitchen.

Here's pooellaa's YouTube video that shows you step by step how to make Amish White Bread. She uses less sugar than called for in the original recipe, which was posted on AllRecipes by Peg. I also add a small amount of dough conditioner as I find it helps the bread rise higher.

Amish White Bread

Ingredients:

6 cups bread flour

1/2 cup white sugar

1 1/2 Tbs active dry yeast

1 1/2 tsp salt

1 tsp dough conditioner

1/4 cup vegetable oil

2 cups warm water

Directions:

Use bottled or filtered water if you have it. If not leave the water out on the counter overnight to let the chlorine dissipate. Heat it until it is baby bath warm - no warmer. Heat kills yeast. Dissolve the sugar in the warm water, and add all of the yeast. If the yeast is good enough to make bread it will bubble up and leave a layer of foam on top of the water in about 10 -15 minutes. Add the oil, then the salt to the yeast water. You can do all this in your mixer bowl if you have one. Then stir in the flour, one cup at a time. Add the dough conditioner at any time. With your mixer on low, add flour slowly until it forms a ball that pulls away from the sides of the bowl. The amount of flour can change according to the temperature and humidity in your home. You want to add just enough flour to make the dough pull away from the sides of the bowl. Grease a large bowl and let your dough rise for one hour, or until doubled in size. Divide your dough in half, form into loaves, and place in pans to rise for 30 minutes longer. Optional: After the dough has risen, but before going into the oven, I slit the top of my dough in each pan and lay small strips of butter in the valley. Then I wash the top of the loaf with a beaten egg. This gives me a butter loaf with a soft, shiny crust. Bake at 350 for 30 minutes.