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Old Fashioned Amish Bread Recipe

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4.2 from 14 reviews

This Old Fashioned Amish Bread recipe delivers soft, tender homemade bread with a slightly sweet flavor, perfect for sandwiches or toast. Using simple pantry staples and a traditional rise-and-bake method, this bread is easy to make with a satisfying result that fills your kitchen with the warm aroma of freshly baked bread.

Ingredients

Yeast Mixture

  • 1/2 cup warm water
  • 1 package active dry yeast (2 1/4 teaspoons)

Wet Ingredients

  • 2 cups warm water
  • 1/3 cup white granulated sugar
  • 1 1/4 teaspoons salt
  • 2 tablespoons shortening (such as Crisco)

Dry Ingredients

  • 5 to 7 cups all-purpose flour

Instructions

  1. Dissolve Yeast: In a small bowl, dissolve the active dry yeast in 1/2 cup of warm water and set aside to activate.
  2. Prepare Liquid Mixture: In a pan on the stovetop, heat the remaining 2 cups of water with sugar, salt, and shortening until just warm and the sugar is dissolved and shortening melted. Do not allow it to boil.
  3. Combine Ingredients: In a large mixing bowl, add 4 cups of flour. Pour in the warm water mixture with salt and shortening, mixing well with a spoon. Then add the dissolved yeast mixture. Gradually add the remaining 3 cups of flour a little at a time, stirring continuously until a dough forms that can be shaped into a ball.
  4. Knead the Dough: Flour a clean surface such as a cutting board or countertop, then knead the dough several times until smooth and elastic.
  5. First Rise: Grease a large bowl or crock with oil (olive oil or any cooking oil). Place the dough inside, turning once to coat both sides with oil. Cover and place in a warm spot, such as inside your oven with the light turned on, for about 3 hours or until doubled in size.
  6. Punch Down and Divide: Remove the dough from the bowl and punch it down firmly with your fist to release air. Cut the dough into two equal pieces.
  7. Shape and Second Rise: Grease two 9 x 5-inch bread pans. Spread each piece of dough evenly into the pans. Cover and let rise another 1 1/2 hours until puffy.
  8. Bake: Preheat oven to 350°F (175°C). Bake the loaves for 30 minutes until golden brown and sound hollow when tapped.
  9. Cool and Serve: Remove bread from pans and allow to cool on wire racks before slicing.

Notes

  • Use warm water (not hot) to activate yeast and dissolve sugar — too hot can kill the yeast.
  • Rising times can vary depending on room temperature; the dough should double in size.
  • If you do not have shortening, you can substitute with an equal amount of butter or oil.
  • For added texture, you can sprinkle some flour on top of the dough before baking.
  • Store leftover bread in an airtight container or freeze slices for later use.

Find it online: https://miracooking.com/old-fashioned-amish-bread-recipe/