It's the Yeast You Can Do

The Amish are responsible for a lot of great things. Furniture. Quilts. Dutch Blitz. And my favorite bread recipe.

As much as I love making bread, I don't do it as often as I used to. But the other day, while working from home, I decided to start a batch of Amish White Bread. (Picture it -- kneading with one hand and typing important public relations messages with the other.) It's a little sweet and very chewy -- good for sandwiches or just for eating plain.


Amish White Bread
(makes one loaf)

• 1 cup warm water
• 1/3 cup white sugar
• 2-1/4 teaspoons active dry yeast
• 3/4 teaspoon salt
• 2 tablespoons vegetable oil
• 3 cups flour

In a large bowl, dissolve the sugar in water, then stir in yeast. Allow to proof (about 10 minutes).

Mix salt and oil into the yeast, then mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. (Sometimes I cheat and use the dough hook on my Kitchen Aid mixer.) Place in an oiled bowl and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

Punch dough down. Knead for a few minutes and shape into a loaf. Place into an oiled 9x5-inch loaf pan and allow to rise for 30 minutes. (I usually let it go at least 45 minutes and sometimes longer, depending on the temperature and humidity.)

Bake at 350 degrees F for 30 minutes.


This baker could hardly wait the 30 minutes required to bake. As soon as it was out of the oven, I cut a nice, thick slice. Okay, two slices. And then I had another slice with supper. Okay, three.

The food: Amish white bread
The verdict: Excellent served plain, with butter, or in a horse-drawn buggy