Grandma’s Amish White Bread

Prep Time, Bake Time & Yield

• Prep time: 20 minutes
• Rising time: 1.5 to 2 hours total (two rises)
• Bake time: 30 minutes
• Yield: 2 standard 9×5-inch loaves

Ingredients

For the Dough:

• 2 cups warm water (105°F to 110°F / 40°C to 43°C)
• $\frac{2}{3}$ cup granulated white sugar (gives it that characteristic signature Amish sweetness)
• 1.5 tablespoons active dry yeast (or 2 packets / 0.5 oz)
• 1.5 teaspoons fine salt
• $\frac{1}{4}$ cup vegetable oil (or melted unsalted butter)
• 6 cups bread flour (or all-purpose flour), plus extra for dusting

For the Finish:

• 2 tablespoons unsalted butter, melted (for brushing the hot crust)

Step-by-Step Instructions

1. Proof the Yeast

1. In a large mixing bowl (or the bowl of a stand mixer), combine the warm water and $\frac{2}{3}$ cup sugar until dissolved.
2. Sprinkle the active dry yeast evenly over the top.
3. Let it stand undisturbed for 5 to 10 minutes until the yeast becomes frothy, foamy, and aromatic.

2. Mix the Dough

1. Stir the vegetable oil and salt into the yeast mixture.
2. Begin adding the flour 1 cup at a time, stirring with a wooden spoon or using the paddle attachment on low speed, until a soft dough begins to pull together away from the sides of the bowl.

3. Knead Until Smooth

1. By Hand: Turn the dough out onto a lightly floured surface and knead vigorously for 8 to 10 minutes until smooth, elastic, and slightly tacky (not sticky).
2. By Stand Mixer: Switch to the dough hook attachment and knead on medium-low speed for 5 to 7 minutes.(If the dough feels excessively sticky, add an additional tablespoon of flour at a time until workable).

4. First Rise

1. Lightly grease a large clean bowl with oil.
2. Place the dough into the bowl, turning it over once so the top is lightly coated in oil.
3. Cover the bowl with a clean kitchen towel or plastic wrap. Place in a warm, draft-free spot to rise for 1 hour, or until doubled in size.

5. Shape the Loaves & Second Rise

1. Punch down the dough gently to release built-up air bubbles.
2. Divide the dough evenly into two equal portions on a lightly floured surface.
3. Roll each portion out into a rectangle (roughly 9×12 inches), then roll it up tightly starting from the shorter side into a log. Seam sides down, tuck the ends under to form neat loaf shapes.
4. Grease two 9×5-inch loaf pans. Place each shaped log into a pan.
5. Cover loosely with a towel and let rise a second time for 30 to 45 minutes, until the dough rises about 1 inch above the rims of the pans.

6. Bake & Brush

1. Preheat your oven to 350°F (175°C) during the final few minutes of rising.
2. Bake the loaves on the middle rack for 30 to 35 minutes. The tops should be a deep golden brown, and the bottom of a loaf should sound hollow when tapped gently.
3. Remove from the oven and immediately brush the hot tops with the melted butter for a soft, shiny crust.
4. Let the bread cool in the pans for 10 minutes, then transfer the loaves to a wire cooling rack to cool completely before slicing.

Baker’s Secrets for Success

• Patience with Cooling: Resist the temptation to cut into the hot loaves right away! Slicing warm bread squeezes out internal steam, which can make the crumb dense or gummy. Let it cool fully for clean, neat slices.
• Flour Choice: While all-purpose flour works wonderfully, using bread flour provides slightly higher gluten content, yielding taller loaves with a lighter, fluffier texture.
• Storage: Store cooled loaves in a sealed plastic bag at room temperature for up to 4 days, or freeze sliced loaves tightly wrapped for up to 3 months.