Amish White Sandwich Bread
Soft slightly sweet classic homemade sandwich bread with a tender crumb and golden crust
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INGREDIENTS
Yeast mixture
- 2 cups warm water
- 2 by 3 cup granulated sugar
- 1 1 by 2 tbsp active dry yeast.
Dough
- 1 by 4 cup vegetable oil
- 1 1 by 2 tsp fine salt
- 6 cups all purpose flour plus more as needed
- butter or oil for greasing pans
- 1 tbsp melted butter for brushing tops optional.
INSTRUCTIONS
Mix and knead
- combine warm water and sugar then stir in yeast and rest until foamy
- stir in vegetable oil and salt
- add flour 1 to 2 cups at a time until a soft dough forms
- knead 6 to 8 minutes until smooth and elastic adding a little flour only if sticky.
Rise shape and bake
- place dough in a lightly oiled bowl cover and let rise until doubled 60 to 90 minutes
- punch down and divide into 2 equal pieces then shape into loaves and place in two greased 9 by 5 inch loaf pans
- cover and let rise until dough crowns 1 inch above pans 30 to 45 minutes
- bake at 350 F for 28 to 33 minutes until deep golden and the loaves sound hollow or reach 190 to 195 F internally
- cool 10 minutes in pans then turn out and cool completely before slicing brush with melted butter if using.
Notes
1. Use bread flour for a slightly taller chewier loaf. Keep water warm not hot about 105 to 110 F to avoid slowing or killing yeast. For less sweet bread reduce sugar to 1 by 2 cup. Store airtight 3 to 4 days or freeze sliced up to 2 months
Nutrition
Calories: 160kcal | Carbohydrates: 27g | Protein: 4g | Fat: 4g