Amish White Bread

Hi ATS friends! I hope you are enjoying your last day of 2018
It's been a fairly warm winter here, so the few inches and flurries of snow that we got today is really putting me in the mood to start fires, warm cocoa, and hybernate for a bit.
And I am definitely gonna go on a baking spree for the new year, and can't wait for that freshly-baked bread smell to make the house even cosier and the snow (outside) all the more appealing.

If you like to bake bread, you might want to try this recipe. It's a great consistency and tastes almost exactly like King's Hawaiian Rolls.


Here's the link to the site where I got the recipe (step-by-step with pictures too)
scratchthiswithsandy.com...
And here's the recipe. I substitute Nutiva shortening (made from organic red palm and coconut oils) for the vegetable oil and am always really pleased with the result.

5.0 from 25 reviews
Print
Amish White Bread
Author: Scratch This With Sandy
Recipe type: Bread Cuisine: Bread
Prep time: 2 hours Cook time: 25 mins Total time: 2 hours 25 mins
Serves: 2 loaves

Homemade white bread made with 6 simple ingredients
Ingredients
2 Cups warm water about 110-120 degrees
⅔ Cups white sugar
1½ Tablespoons yeast
1½ Teaspoons salt
¼ cup vegetable oil
6 cups flour
Instructions
Place sugar and water in bowl
Sprinkle with yeast and let dissolve 5-15 minutes
Add salt, oil and half the flour mix together.
Add remaining flour. Change to dough hook and mix till its pulling away from the sides.
Pull out onto lightly floured surface and knead shortly
Place in greased bowl flipping to cover both sides.
Top with saran wrap or damp warm towel
Set aside in draft free area and let rise till doubles in size. About 1 hour
Remove cover and punch down.
Lay out on lightly floured surface and cut in half.
Flaten out into rectangle and "jelly" roll into a loaf.
Pinch ends together and place in greased 9x5 bread pans.
Repeat with other half.
Cover and let rise till double in size about 30-50 minutes.
Pre-heat oven to 350 degrees.
Once double in size bake for 25-30 minutes.
Pull out and brush top with butter.
Let rest 10 minutes before removing to cooling rack.
*Bakers notes: I've decreased the sugar down to ¼ cup or ⅓ cup instead of using full amount.
I've also cut the oil down to 2 Tablespoons and substituted the oil for butter.

Anyone else have any delicious bread recipes to suggest or share?
I hope you try this one out-- it's a keeper. Happy Baking!

a reply to: zosimov

I have been messing around with bannock recipes lately but am going to try my hand at bread soon.
That looks like a better recipe than the one I was just looking at....it called for lard.

I haven't used yeast before so its going to be a learning curve.

Thanks for the recipe.

a reply to: DrumsRfun

Hey DrumsRfun!

It's a great recipe to start with.

And yeast really is not too tough. The most important thing (I am a newbie though) I've seen is that too much heat will kill it, so when the recipe calls for warm water don't overdue it.

I hope you enjoy

a reply to: zosimov

Thanks for sharing zosimov!
I've always wondered how to make good bread.
I wonder if it has to have the sugar? I tend to avoid sugar if I can.

If I like something and can get the recipe I save recipe's. Seems unusual for a male but I've been doing it a long time.

a reply to: Trucker1

Hi Trucker

I read a bunch of reviews for this bread and a lot of people cut the sugar back considerably (1/4 cup instead of 2/3) and still loved the results.

I hope you enjoy!

This looks great ! I have an old
Family Bread recipe That is Similar ...but will try this one too ! Thank you !!

originally posted by: DrumsRfun
a reply to: zosimov

I have been messing around with bannock recipes lately but am going to try my hand at bread soon.
That looks like a better recipe than the one I was just looking at....it called for lard.

I haven't used yeast before so its going to be a learning curve.

Thanks for the recipe.

Hey Drums! What is bannock recipes?


I love making bread of all kinds. I think some of my recipes are posted in the cooking forum. I do like to make Rosemary twist bread. Mmmmmmmm.

a reply to: mblahnikluver

Rosemary twist bread sounds so good! Rosemary is one of my favorite spices.

Yummmm.

a reply to: mblahnikluver

Sorry for the late reply...I'm sometimes absent minded and funny that way.


Bannock is a type of woodsman's bread that doesn't use yeast.
Its a simple poor man's bread.
en.wikipedia.org...(food)

I make them in small puck size pieces.

a reply to: zosimov

In the last week, I tried my hand at bread 2 different times.
Both loaves turned out very nice,but I improved on the second loaf a little bit.
I used one of the most simple recipes I could get, since I am a beginner with dough.

The recipe (which I forgot to bookmark) called for all the dry ingredients including the yeast, in one bowl and then adding the warm water.

I am going to try it the other way when I get a bit more comfortable but so far so good.
My friend said I am making good bread and is kind of surprised, since he has never heard of adding the yeast to the dry ingredients like that.

I ate one loaf with some homemade hummus that was pretty good and ate the other loaf with a homemade mexican bean dip.

So,made my first loaves of bread and thats my experience.

I feel phat!!

a reply to: DrumsRfun

Hey, I think it's really cool to try a new skill like that! And the bonus of adding a little layer of warmth for the winter is nothing to scoff at. (plus the freshly baked bread smell)

Nice to know that yeast can be added to dry ingredients also! I'll look into that.. could be really handy info some time.



Keep baking Drums!

Trying out a new recipe today, and I'll let you guys know how it turns out!
www.browneyedbaker.com...

a reply to: zosimov

I saw that recipe when I was doing my searches.
If it turns fluffy like she says, thats what I am looking to do.

My bread comes out fine but the denseness is more like a white rye bread.
I can't get the white soft fluffy stuff yet.

I didn't try that one out of impatience, i had to scroll too far to get to the recipe so I gave an expletive and hit the back button....TLDR
LOL

a reply to: DrumsRfun

It's a great recipe.

Less sweet than the Amish bread from the OP, really good and yes it was fluffy.

MY FAVORITE WHITE BREAD RECIPE

prep
20 MINUTES
cook
30 MINUTES
resting time
1 HOUR 40 MINUTES
total
2 HOURS 30 MINUTES

INGREDIENTS:
4½ teaspoons instant yeast(two 0.25-ounce packets)
¾ cup+ 2⅔ cups warm water(divided)
¼ cup granulated sugar
1 tablespoon salt
3 tablespoons unsalted butter, cubed, at room temperature
9 to 10 cups all-purpose flour
3 tablespoons unsalted butter(melted, for brushing)
US CUSTOMARY - METRIC

DIRECTIONS:
1.In the bowl of a mixer, stir to dissolve the yeast in ¾ cup of the warm water, and let sit for 5 minutes. Add the remaining 2⅔ cups water, sugar, salt, room temperature butter, and 5 cups of the flour and stir to combine.
2.Using a dough hook, mix on low speed and gradually add the remaining flour until the dough is soft and tacky, but not sticky (you may not need to use all of the flour). Continue to knead until a soft ball of dough forms and clears the sides of the bowl, about 7 to 10 minutes.
3.Place the dough in a lightly greased bowl and turn it over so it is completely coated. Cover with plastic wrap and set in a draft-free place to rise until doubled in size, about 45 minutes to 1 hour.
4.Turn the dough out onto a clean, lightly floured surface. Gently press it all over to remove any air pockets. Divide the dough in two and, working with one piece at a time, gently pat it into a 9x12-inch rectangle. Roll up the rectangle, starting on the short end, into a very tight cylinder. Pinch to seal the seams and the ends, tuck the ends of the roll until the bread, and place into greased 9-inch loaf pans. Cover the loaves loosely and place in a draft-free area until doubled in size, 30 to 45 minutes.
5.Position an oven rack on the lowest setting and preheat the oven to 400 degrees F.
6.Brush the loaves with some of the melted butter. Bake the loaves for 30 to 35 minutes, rotating halfway through, until golden brown (an instant-read thermometer inserted into the center should read 195 degrees F).
7.Remove from the oven and immediately brush with more of the melted butter. Allow to cool for 10 minutes, then remove from the pans and cool completely before slicing. The bread can be stored in an airtight bread bag or wrapped tightly in plastic wrap at room temperature for up to 4 days. It can also be frozen for up to 1 month.

I feel ya on those recipes which are preceded by a looong blog, those drive me crazy!
Bad at food pics but here goes:


I halved the recipe (to make one loaf) and did not use a mixer as directed but kneaded by hand.
And to add more fattening stuff into my body I made this brown sugar butter to spread on top :0
www.thespruceeats.com...

a reply to: zosimov

I halved the recipe (to make one loaf) and did not use a mixer as directed but kneaded by hand.

Thats what I have been doing, 2 loaves is too much for me.

I am making bread again today and have found these 2 recipes.
I looked for recipes where i could add the yeast and flour together for simplicity reasons.

www.geniuskitchen.com...
and this one
www.hillbillyhousewife.com...

I haven't decided on which one yet so I am more than likely going to wing it a little.

My friend told me to let the dough rise and then knead it and let it rise again.
He also said sifting the flour will help make it the fluffy style I want.

So I am going to do a loaf today and see what happens.
I like the idea of adding honey instead of sugar.
I am thinking of adding rosemary to it (if i don't use honey) and making a homemade soup to dip it in.

Hoping for the best!!

originally posted by: DrumsRfun

He also said sifting the flour will help make it the fluffy style I want.

Great tip. I'll have to try that next time.

Thanks for the recipes and hope everything turns out great!
(Love the idea of some homemade soup and rosemary bread).

a reply to: zosimov

I have been lucky with pic uploads lately so I hope the finished product uploads.

This was what i just put in the oven.



I haven't used bread pans yet, I am just putting it on parchement paper and onto a baking sheet.
I rubbed some oil on a knife so it wouldn't stick and made slits on top.

Crossing my fingers.

a reply to: zosimov

Today is a great day...all of my pics uploaded and the bread turned out exactly the way I wanted!!
It is nice and fluffy and is exactly what I buy when I go to a bakery for bread.

I couldn't help myself and I ate the end piece before I took the pic.





I went with this recipe but cut it in half to make only 1 loaf.
www.geniuskitchen.com...

Simple ingredients because I am kind of dumb.


2.5 cups of flour (2 cups in with the other dry ingredients and the other half for mixing)
1 tablespoon yeast
1 teaspoon sugar
1 cup warm water
a bit more than a tablespoon of oil

I was told it is all in the rise so I mixed it,let it rise for 2 hours and then kneaded it again and let it rise for another hr.
While preheating the oven, I kneaded one more time, made the shape and let it sit another 20 minutes to rise up a little bit before putting it in.

Letting it rise for longer really helped.

Success!!!

I was too busy today so I didn't get around to making anything else and have eaten half the loaf already with strawberry jam.

So there it is...or was.

Do you often eat bread? I really love it. Recently came across this recipe.

Easy Keto Zucchini Bread

Very glad.

Steps
Step 1
Place all the dry ingredients in a large mixing bowl. Stir gently.

Step 2
Add the vanilla, eggs, grated/shredded zucchini. Stir gently.

Step 3
Place into a lined loaf tin or silicon loaf tin, and bake at 180C/350F. Cooking times seems to vary considerably with this recipe. Depending on your oven, it may take anywhere between for 20-40 minutes. Always test the bread. You will know when it is cooked when a knife comes out clean when pushed into the centre