I just can’t get enough of this bread…
Homemade Amish white bread that is.
You know why I love making bread? It takes TIME to make. Sometimes I get in such a rush to make things that I forget to slow down and smell. the. bread. When I make bread, it forces me to slow down. You have to let it rise. Then you have to punch it down, knead it a little more, form it into a loaf, then let it rise again. So what do you do with yourself in between when you’re waiting for good things to happen?
I like to sneak Sister Chef’s docking station (shhhh, don’t tell), plug-in my iPhone, and blast out “I Need a Hero” (by Bonnie Tyler). It’s such a classic song. The music is fast and furious and heart pounding and I just get so caught up in the music and the trumpets and the drums that I begin dancing around the house. I may even pretend that I’m playing the air drums. I said “may”. I won’t own up to it.
Whenever I hear “I Need A Hero”, I think of the comedy Bandits from 2001. It’s a classic movie with Bruce Willis, Billy Bob Thornton, and Cate Blanchett. Cate’s a lonely housewife and there’s a classic scene where she’s cooking and dancing around the kitchen belting out “I Need a Hero”.
Sometimes good things are hard to wait for, but in the end, they are always worth the wait. Like this Amish white bread. It’s slightly sweet, very soft, and is an amazing sandwich bread. I’ve eaten it for sandwiches, French toast, and today toasted with butter and smothered in homemade strawberry jam (Jam recipe is forthcoming).
I dare you to make this Amish white bread. And listen to “I Need A Hero” by Bonnie Tyler. It’s very important and pertinent to your survival. :)
- 1 cup warm water (110 degrees F)
- 1 cup warm milk (110 degrees F)
- 1 1/2 teaspoons salt
- 1/3 cup sugar
- 1/4 cup vegetable oil
- 1 1/2 tablespoons active dry yeast
- 5 1/2 to 6 cups all-purpose flour
- 1 egg yolk + 1 tablespoon water to form an egg wash (optional)
- 1 tablespoon butter, melted
- In a large mixing bowl, mix together sugar, yeast, milk and water. Cover and allow the yeast to activate and foam for about 5 minutes.
- Mix in salt and oil into the yeast.
- Using an electric mixer with a dough hook, slowly add flour one cup at a time mixing well after each addition. Tip: Spoon the flour into the measuring cup and level off. Don’t scoop or pack it in.
- Turn dough out onto a lightly floured work surface and knead for five minutes until dough is smooth and elastic.
- Place in a well-greased bowl, turning once to grease the top. Cover and let rise in a lightly warmed place for 1 hour or until doubled in size.
- Punch down the dough and divide into two equal pieces. Shape into loaves and place in 2 greased 9 x 5-inch loaf pans. Cover and allow to rise in a warm place for 30 mins or until dough has risen 1 inch above pans.
- Preheat oven to 350 degrees F. With a pastry brush, lightly brush the tops of the loaves with egg wash before baking. Bake for 30 minutes. Remove from pans and with a pastry brush, lightly brush melted butter immediately after so the crust stays nice and soft.
Recipe adapted from Amanda’s Cookin’