Amish White Bread
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This easy recipe is a classic beginner’s loaf. The large amount of sugar gets the yeast going early, and the oil gives it a light, soft crumb.
Hands-on: 20 minutesTotal: 2 hours 40 minutes
- 1 cup warm water
- ⅓ cup granulated sugar
- 1¾ tsp. active dry yeast (1 package)
- 2 Tbsp. canola oil, plus more as needed
- 3 cups bread flour
- ¾ tsp. plus ⅛ tsp. kosher salt, divided
- 1 large egg
- 1 Tbsp. water
- In a large bowl, combine the water, sugar, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
- Add 2 tablespoons oil and 1 cup flour; stir to combine. Add ¾ teaspoon salt and remaining flour. Stir to combine. Turn out onto a floured surface and knead 8–10 minutes. Return to bowl, oil the top, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 1 hour.
- Coat a 9" × 5" loaf pan with pan spray, and line the bottom and short sides with a strip of parchment. Turn risen dough onto a floured surface and shape into an oblong loaf. Place into the prepared pan and set aside to proof for 30 minutes. Preheat oven to 350°F.
- Whisk egg with 1 tablespoon water and remaining salt and brush lightly onto the surface of the risen loaf. Bake until golden brown and hollow sounding, about 40 minutes. Cool 10 minutes, remove from pan, and cool completely on a rack.