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In a large bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for 5-10 minutes, or until the mixture becomes frothy and bubbly. This means the yeast is activated and ready to use.
Mix the Dough:
Add the vegetable oil and salt to the yeast mixture. Gradually add in 3 cups of flour, one cup at a time, mixing as you go. Stir until a soft dough forms. You may need to add a little more flour (about 1/2 cup) if the dough is too sticky.
Knead the Dough:
Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, or until the dough is smooth and elastic. You can also knead in a stand mixer with a dough hook attachment for about 4-5 minutes.
First Rise:
Place the kneaded dough into a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1-2 hours, or until it doubles in size.
Shape the Loaf:
Once the dough has risen, punch it down to release any air bubbles. Transfer it to a floured surface and roll it out into a rectangle. Roll the dough tightly into a loaf shape, pinching the seams to seal.
Second Rise:
Place the shaped dough into a greased 9x5-inch loaf pan. Cover it again and let it rise for 30-60 minutes, or until the dough has risen just above the edge of the pan.
Bake the Bread:
Preheat the oven to 350°F (175°C). If desired, brush the top of the dough with a beaten egg for a golden, shiny crust. Bake the bread for 25-30 minutes, or until the loaf is golden brown on top and sounds hollow when tapped on the bottom.
Cool and Serve:
Remove the bread from the pan and allow it to cool on a wire rack before slicing. Enjoy the soft, fluffy goodness of your homemade Amish white bread!
Serving and Storage Tips
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