Homemade Amish Sweet Bread
Savor the aroma of oven-fresh bread with this timeless Amish sweet bread recipe. It yields a tender crumb and a lightly crisped crust with a subtle touch of sweetness. Perfect for breakfast, toast, or enjoying fresh from the oven, this bread is a heartwarming staple that’s as rewarding to make as it is to eat.
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Servings: 20 slices
Ingredients
- Approximately 5½ to 6 cups plain flour spooned and leveled
- 1½ tablespoons active dry yeast
- ¼ cup neutral oil such as vegetable oil
- 2 cups warm water about 110°F
- ⅔ cup fine white sugar
- 1½ teaspoons table salt
- Nonstick spray or oil for greasing pans and bowls
Instructions
- Warm the water in a saucepan set over medium heat until it reaches a gentle boil and the temperature climbs to around 110°F.
- Remove the saucepan from heat and stir in the granulated sugar until it dissolves fully.
- Sprinkle the active dry yeast over the warm sweetened water. Set aside for 10 minutes to allow the yeast to activate and form a frothy surface.
- Incorporate the salt and pour in the vegetable oil, mixing gently to combine.
- Gradually add the flour, about one cup at a time, stirring thoroughly after each addition. Continue incorporating flour until the dough begins to pull away from the sides of the bowl and gathers into a soft, sticky mass.
- Transfer the dough to a floured countertop. Knead for 5 minutes, dusting lightly with additional flour as needed to prevent excessive stickiness.
- Coat a large mixing bowl with cooking spray and place the kneaded dough inside. Cover with a damp cloth and let it rise in a warm, draft-free area for 1 hour, or until doubled in size.
- Gently deflate the dough by pressing it down. Divide it into two equal portions and place each half into a greased loaf pan. Cover again and allow to rise for another 30 minutes until puffed.
- While the dough completes its second rise, preheat the oven to 350°F.
- Place the risen loaves into the oven and bake for about 30 minutes, or until the tops are golden and the bread sounds hollow when tapped. Remove from the pans, let cool slightly, and serve.