Amish White Bread

Amish White Bread
Prep Time: 35 minutes Cook Time: 30 minutes Total Time: 200 minutes Yield: 24 slices (Two complete 9-by-5-inch sandwich loaves, each cut into approximately 12 slices. One serving is one slice, approximately 1/2 inch thick.)

Ingredients

Instructions

  1. Measure the water and check that it is 110–115°F (43–46°C). Pour it into a large mixing bowl or the bowl of a stand mixer. Stir in exactly 1 tablespoon (12 grams) of the measured sugar until dissolved. Sprinkle the active dry yeast evenly over the water. Leave undisturbed for 7–10 minutes. The yeast is ready when a thick, creamy foam develops across the surface. If the mixture remains flat with no visible activity, check the yeast and water temperature before proceeding. Reserve the remaining 121 grams of sugar for the next step.
  2. Add the remaining sugar, fine sea salt, and 1/4 cup neutral vegetable oil to the activated yeast mixture. Stir for about 30 seconds to distribute the ingredients evenly. Keep the sugar and oil measurements for the dough separate from the ingredients used to grease the bowl and pans.
  3. Add 3 cups (375 grams) of bread flour to the liquid mixture. Stir vigorously with a wooden spoon or mix with the paddle attachment on low speed for 1–2 minutes, until a thick, wet mixture forms. Add the remaining 3 cups (375 grams) of flour gradually, about 1 cup at a time. Continue mixing until the flour is absorbed and the dough forms a shaggy, cohesive mass that begins pulling away from the sides of the bowl. Avoid adding the reserved dusting flour unless needed for handling.
  4. For a stand mixer, switch to the dough hook and knead on speed 2 for 6–8 minutes. For hand kneading, turn the dough onto a lightly floured work surface and knead for 10–12 minutes using a push, fold, and quarter-turn motion. Use only a little of the reserved flour if sticking prevents handling. The finished dough should be smooth, elastic, supple, and slightly tacky rather than dry. To check gluten development, stretch a small piece gently; it should form a thin, translucent membrane before tearing. The nominal active-preparation allowance uses the longer hand-kneading method.
  5. Shape the kneaded dough into a smooth ball. Lightly coat a large bowl with 1 teaspoon of neutral vegetable oil, then add the dough and turn it once to coat the surface. Cover with plastic wrap or a damp, clean towel. Leave in a draft-free location at approximately 75–80°F (24–27°C) for about 60 minutes, or until doubled in volume. Use the change in dough volume rather than the clock as the deciding sign.
  6. Gently press down the risen dough to release large gas pockets. Turn it onto a clean, unfloured work surface. Use a bench scraper to divide it into two equal portions, weighing the actual dough if a scale is available. The owner notes describe approximately 715 grams per portion, but equal division of the actual dough takes priority. Cover the portions loosely with a clean towel and let them rest for 5 minutes to relax the gluten.
  7. Lightly grease two 9-by-5-inch metal loaf pans with vegetable oil spray or butter. Working with one dough portion at a time, press it into an approximately 8-by-12-inch rectangle, gently removing large air pockets. Starting at the short 8-inch edge, roll the dough tightly into a compact cylinder, maintaining even tension without tearing the surface. Pinch the long bottom seam firmly closed and tuck both ends underneath. Place the cylinder seam-side down in the center of a prepared pan. Repeat with the second portion.
  8. Cover the pans loosely with a clean, lightweight towel or plastic wrap lightly coated on the dough-facing side to prevent sticking. Let the shaped loaves rise at warm room temperature for approximately 35 minutes. They are ready for baking when the rounded dough crowns stand about 1 inch above the pan rims. Do not continue proofing substantially beyond this point. During the latter part of this rise, preheat the oven to 350°F (175°C) in conventional bake mode, with one rack in the center.
  9. Remove the covers and place both loaf pans on the center oven rack. Leave 2–3 inches between the pans and at least 2 inches between each pan and the oven walls. Bake at 350°F (175°C) for approximately 30 minutes, until the crowns are evenly deep golden brown and the sides are set. Insert an instant-read thermometer horizontally through the side of a loaf toward its center. The internal temperature must reach 190–195°F (88–90°C). If the center is below 190°F (88°C), continue baking for another 3–5 minutes and check again. Repeat as needed until the approved doneness range is reached. A hollow sound when the loaf bottom is tapped is a supporting cue, not a substitute for the temperature reading.
  10. Remove the baked loaves from the oven and set the pans on a wire rack. Immediately brush the hot top crusts with the 2 tablespoons of melted unsalted butter, dividing it evenly between the loaves. Leave the bread in its pans for 10 minutes. Carefully turn out both loaves and place them upright on the wire rack for at least another 25 minutes. Allow additional cooling if the centers remain noticeably warm before slicing, so the crumb can set and the slices hold their shape. The scheduled cooling allowance is 35 minutes in total.

Notes

  1. Planning time: 35 minutes preparation, 100 minutes resting and rising, 30 minutes baking, and 35 minutes cooling, for a total of 200 minutes. Actual rising and cooling needs may vary.
  2. The 100-minute rest allowance covers approximately 60 minutes for the first rise, 5 minutes for the covered bench rest, and 35 minutes for the final proof.
  3. Measure the main bread flour as 750 grams. The optional additional 30 grams is for light dusting, not part of the primary dough formula.
  4. The sugar is divided: 1 tablespoon goes into the yeast-activation water, and the remainder is added afterward.
  5. For all-purpose flour, substitute 750 grams unbleached all-purpose flour for the bread flour. The crumb may be softer, with less oven spring.
  6. For a honey variation, replace the sugar with 2/3 cup (225 grams) honey, reduce the water by 2 tablespoons (30 milliliters) to 450 milliliters, and use 1 tablespoon of honey during yeast activation.
  7. For a different dough fat, replace the 1/4 cup vegetable oil with an equal volume of melted unsalted butter cooled to about 85°F (29°C), or melted coconut oil. Keep the finishing butter separate.
  8. Store completely cooled bread at room temperature in a bread bag or box for 3–4 days. Avoid refrigerating.
  9. Freeze cooled, sliced bread in sealed freezer bags for up to 3 months. Thaw as needed or toast directly from frozen.
  10. Nutrition values are supplied estimates per slice, based on 24 slices from two loaves.

Nutrition Information