Amish White Bread
Submitted by patsy1
Soft, slightly sweet white bread with sesame seeds baked right in. Traditional Amish yeast bread that’s perfect for sandwiches or toast.
YIELD
18 servingsPREP
5 minCOOK
1 hrsREADY
1 hrsThis is the kind of bread that shows up on Amish tables every single day, simple and honest with a tender crumb and a subtle sweetness.
Proof active dry yeast with sugar and warm water until foamy, then work in milk, oil, salt, and flour along with an egg and sesame seeds for flavor and texture. Knead until smooth, let it rise for an hour, punch down, shape into a loaf, and let it rise again before baking. The result is a soft, slightly sweet sandwich bread with a golden crust and a fine, tender interior studded with sesame seeds.
Slice it thick for toast, use it for sandwiches, or just tear off hunks and slather with butter while it’s still warm.
Pro Tips
- Proof the yeast properly until it’s foamy; if nothing happens, your yeast is dead and you need to start over
- Knead until smooth and elastic; this develops the gluten for proper rise and texture
- Oil the bowl well and turn the dough to coat so it doesn’t dry out during rising
- Watch the second rise closely; it should rise just 1 inch above the pan rim before baking
Ingredients
Directions
In a large bowl, dissolve the sugar in warm water; add yeast.
Allow to proof until yeast resembles a creamy foam.
Mix salt, milk and oil into the yeast.
Work in 3 cups flour, add egg and sesame seeds.
Knead dough on a lightly floured level surface until smooth.
Place in a well oiled bowl, and turn dough to coat the entire surface.
Cover with a damp cloth.
Allow to rise until doubled in bulk, about 1 hour.
Punch dough down.
Knead for a few minutes and place into a well oiled 9 x 5 inch loaf pan.
Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350℉ (180℃) F (175 degrees C) for 30 minutes.
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