Amish White Bread
This is a recipe I use regularly for a great sandwich bread. I regularly double the recipe and make it into 3 loaves instead of four. This makes 3 large sandwich shop style loaves.
Ingredients
- 1 Cup water, 110F
- 1 Cup milk, 110F
- 1/4 Cup sugar, (you can use less)
- 1 1/2 tbsp active dry yeast
- 2 tsp salt
- 1/4 Cup butter
- 5 1/2 Cup flour
- 1 tbsp Oil
Instructions
- Butter loaf pans
- Preheat oven to 350 degrees
- Warm milk and add warm water, sugar and yeast. (If you add the yeast into the milk while it is still too hot, it will kill the yeast. You should be able to touch the milk without it burning you)
- Let rest for 10 minutes or until yeast is foamy.
- stir in 2.5 Cups of flour. Add the salt and oil.
- Add 2 more cups of flour mixing until incorporated. If the dough is still very sticky add the remaining 1/2 Cup of flour. If the dough is not to sticky to handle, pour 1/2 of the remaining flour onto the counter top and turn dough onto flour. Knead 8-10 minutes adding just enough flour to easily continue to work dough until the dough is smooth and elastic.
- Add 1 Tablespoon of oil to the bowl and place dough back into bowl, turn over so that both sides are oiled. Cover with kitchen towel and let rise until doubled, about an hour. Punch dough down Dump back onto lightly floured counter top, and knead for a few minutes to remove air bubbles.
- Divide dough into half, unless you have doubled the recipe, in which case you would divide into three equal parts.
- Shape into loves and place in prepared loaf pans.
- Let rise until doubled 30-45 minutes.
- Brush with melted butter and bake for 30-40 minutes. Bread should sound hollow when thumped.
- Allow to cool for 5 minutes and then remove from pans and let cool completely on baking rack.
Notes
This bread freezes well. I put 1 loaf in the freezer, 1 loaf in the refrigerator and the first loaf doesn’t usually make it past the next day:)