Homemade Amish White Bread Recipe
Slightly Sweet, chewy white Amish loaf bread brushed with egg wash and topped with fresh rosemary and kosher salt.
Ingredients
- 2 Cups Lukewarm Water
- 2/3 Cup Table Sugar
- 1 1/2 Tbsp Active Dry Yeast
- 1 1/2 tsp Kosher Salt
- 1/3 Cup Olive Oil
- 6 Cups Unbleached All Purpose Flour
Instructions
- Dissolve the sugar in lukewarm water and stir in yeast. Allow the yeast to proof. (It should look foamy and take 5-10 minutes.)
- Mix salt and oil into the yeast. Add flour one cup at a time until all the flour is incorporated. Turn out the dough onto a lightly floured surface and knead until the dough becomes smooth. If the dough is too sticky, add 1 Tbsp of flour. If the dough is too dry, run warm water over your hands and continue kneading.
- Once the dough is smooth, place it into a well oiled bowl covered with a towel, and let it rise for 1 hour.
- Once the dough has risen, turn it out onto a lightly floured surface and half the dough with a knife or dough scraper.- If making bread, shape each half into a ball and knead a few times, then shape into loaves and put them into 9 x 5 loaf pans. -If making rolls, measure each roll out to roughly 52 grams and place into a pan or baking sheet. Cover with a towel and let rise 1 hour, or until doubled in size.
- Preheat the oven to 350. Brush with a mixture of egg and (2 Tbsp) water.Loaves bake for 30-35 minutes.Rolls bake for 20-25 minutes.