Amish White Bread

Ingredients

2 cups warm water (110 degrees F/45 degrees C)

⅔ cup white sugar

1 ½ tablespoons active dry yeast

1 ½ teaspoons salt

¼ cup vegetable oil

6 cups bread flour

Preparation

In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9×5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes.

Variations and Tips for Homemade Bread

(Ingredients and Preparation as provided)

Variations

1. Whole Wheat Bread
   • Replace half the bread flour with whole wheat flour for a heartier loaf.
   • Add 1–2 tablespoons of honey for a touch of sweetness.
2. Herb and Garlic Bread
   • Mix in 1–2 teaspoons of dried herbs (rosemary, thyme, oregano) or minced garlic with the flour.
   • Brush the loaf with garlic butter before baking for extra flavor.
3. Cheese Bread
   • Add 1 cup of shredded cheddar, Parmesan, or a mix of your favorite cheeses to the dough.
   • Sprinkle extra cheese on top before baking for a golden crust.
4. Seeded Bread
   • Incorporate ¼ cup of sunflower seeds, sesame seeds, or flaxseeds into the dough.
   • Sprinkle seeds on top before baking for a decorative touch.
5. Sweet Bread
   • Add ½ cup of raisins or dried cranberries and 1 teaspoon of cinnamon to the dough for a sweet twist.
   • Drizzle with a simple glaze made from powdered sugar and milk after baking.

---

Tips for Perfect Bread

1. Water Temperature
   • Ensure the water is warm but not hot (110°F/45°C) to activate the yeast without killing it.
2. Proofing Yeast
   • Let the yeast proof until it forms a creamy foam to ensure it’s active. If it doesn’t foam, the yeast may be expired.
3. Kneading
   • Knead the dough until it’s smooth and elastic. This develops gluten, which gives bread its structure.
4. Rising Time
   • Allow the dough to rise in a warm, draft-free environment. Covering with a damp cloth prevents drying.
5. Oiling the Bowl and Pans
   • Oil the bowl and pans well to prevent sticking and for easier removal after baking.
6. Baking
   • Use an oven thermometer to ensure accurate temperature. Check for doneness by tapping the bottom of the loaf—it should sound hollow.
7. Storage
   • Store bread in an airtight container or bread bag to keep it fresh. For longer storage, freeze and thaw as needed.

Enjoy experimenting and creating your own delicious variations of this classic bread recipe!