Amish White Bread Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">600g bread flour (or all-purpose flour)</li><li class="ingredients-single-item">14g active dry yeast (2 standard packets)</li><li class="ingredients-single-item">200g warm water (43-46°C/110-115°F)</li><li class="ingredients-single-item">240ml warm milk (43-46°C/110-115°F)</li><li class="ingredients-single-item">75g granulated sugar</li><li class="ingredients-single-item">8g salt</li><li class="ingredients-single-item">60g vegetable oil (or melted butter)</li><li class="ingredients-single-item">Extra flour for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Two 23cm x 13cm (9×5-inch) loaf pans</li><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Large mixing bowl</li><li class="equipment-single-item">Clean kitchen towel</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl, dissolve the yeast in the warm water with 1 tablespoon of the sugar. The liquid should be warm but not hot - think of it as comfortable bath water temperature (43-46°C/110-115°F). Let it sit for about 10 minutes until it becomes frothy and bubbly. This is called "proofing" and confirms your yeast is alive and active.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Once the yeast is activated, add the remaining sugar, warm milk, vegetable oil, salt, and about half of the flour. Mix thoroughly until smooth - this develops the initial gluten structure. The mixture will look like a thick batter at this stage.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Gradually add the remaining flour, about 100g at a time, mixing well after each addition. Once the dough becomes too thick to stir, turn it out onto a floured surface and begin kneading. If using a stand mixer, switch to the dough hook and knead on medium-low speed.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Knead the dough for 8-10 minutes until it becomes smooth, elastic, and only slightly tacky. When properly kneaded, the dough should pass the "windowpane test" - a small piece can be stretched thin enough to see light through without tearing. This indicates the gluten is well-developed, which will give your bread its wonderful texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Lightly oil a large bowl, place the dough inside, and turn it once to coat with oil. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free spot until doubled in size, about 1 hour. The ideal rising temperature is around 24-27°C (75-80°F). A slower rise at a cooler temperature develops more flavor, while a faster rise in a warmer spot speeds up the process.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once doubled, gently punch down the dough to release excess air bubbles. Turn onto a lightly floured surface and divide into two equal portions. Let the dough rest for 10 minutes - this relaxes the gluten and makes shaping easier.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Shape each portion into a loaf by flattening it into a rectangle about 20cm wide (the width of your loaf pan). Tightly roll the dough from the short end, pinching the seam and ends to seal. Place each loaf seam-side down in greased loaf pans.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Cover the loaves again and let rise until the dough has crowned about 2.5cm (1 inch) above the rim of the pans, approximately 30-45 minutes. Meanwhile, preheat your oven to 180°C (350°F).</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake the loaves in the preheated oven for 30 minutes or until golden brown. The bread should sound hollow when tapped on the bottom, and an instant-read thermometer inserted into the center should register 88-93°C (190-200°F).</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from the oven and immediately turn out onto a wire rack. If you'd like a softer crust, brush the tops with butter while still hot. Allow to cool completely before slicing, though it's incredibly tempting to cut into warm bread, doing so can make the texture gummy. Be patient for the perfect slice!</li></ol>