HOW TO MAKE SWEET BREAD AMISH STYLE
White Amish bread is a simple, soft sandwich loaf that doesn’t crumble when cut. The smooth texture and subtle sweetness of this treat make it a favorite among children. Freezes well. This is a simple recipe that’s great for beginners, and it’s received millions of positive reviews from satisfied bakers.
If you are seeking a handmade version of Wonder Bread, you should certainly give this traditional Amish white bread a try! It has a little sweetness to it, and when I say “a hint,” I’m referring to the delicious warm dinner rolls that are served at Logan’s Roadhouse or the Hawaiian rolls.
Bread flour is recommended for use in this recipe; however, you are welcome to use all-purpose flour in its place. Be aware that the texture could be a little bit thicker, and that the loaf might not rise as much as it normally would.
If you are using all-purpose flour and you have some wheat gluten lying around, you may substitute 1 tablespoon of flour for 1 tablespoon of gluten for every cup of flour that you use. This will give the sweet white bread the rise and fluffiness that you’re searching for by adding that ingredient.
THE INGREDIENTS LIST:
1 Cup.Of warm water at 110 degrees F.
1 Cup.Of whole milk at 110 degrees F.
⅔ Cup.Of sugar.
1½ Tbsp.Of active dry yeast.
1½ Tsp.Of salt.
¼ Cup.Of vegetable oil.
5½ Cups.Of bread flour.
2 Tbsp.Of melted butter.
In a large bowl, dissolve the sugar by mixing it with warm water and milk. Stir in the yeast with a whisk. Let the yeast mixture sit undisturbed for five to ten minutes, or until it begins to froth.
Mix in one cup of the flour while stirring. Mix in the salt and oil with a whisk. While the mixer is running, add the remaining flour one cup at a time. Continue doing this until the dough begins to pull away from the bowl.
If you are going to be kneading the dough by hand, mix in the flour until you have a sticky dough, then turn the dough out onto a floured surface and knead for around 10 min until your dough is smooth and elastic; add more flour as necessary.
After greasing a big basin, insert the dough ball inside the bowl. And then cover the dough with a moist towel once you have oiled the top of it.
Let it rise until the volume has increased by a factor of two. This should take around an hour of your time. Press the dough down with your fists.
Knead for about three minutes, then split the dough in half. Let rest for five minutes. Form into loaves, and then transfer to loaf pans measuring 9 by 5 inches that have been buttered.
Spread some of the melted butter on top of each one. Let the dough rise for about half an hour, or until it is about an inch or two higher than the pans.
Bake the loaves for about 30 minutes at 350 degrees Fahrenheit, or until they produce a hollow sound when tapped.
To get a tender crust; after you take the loaves out of the oven, butter the tops of them, and then immediately lay a clean tea towel on top of them. This will give the crust a softer texture. They should be allowed to cool for approximately 5 minutes, after which you should remove them from the pans so that they may completely chill, and then re-cover them with the tea towel.