Next, in a large mixing bowl, combine the yeast mixture with the vegetable oil, salt, and egg. Gradually add in the flour, one cup at a time until a soft dough forms. I must admit; there’s something incredibly satisfying about getting your hands into that dough, feeling the textures blend together as you knead! Once your dough is smooth, place it in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about an hour, or until it doubles in size.
Once the dough has risen, punch it down (yes, I love this part!) and divide it into two equal pieces. Shape them into loaves and place them into greased loaf pans. Cover them again and let them rise for another 30 to 45 minutes. Preheat your oven to 350°F (175°C) while the dough rises. When you’re ready, bake those beauties for about 30 to 35 minutes or until they turn golden brown. The aroma that fills the house? Utterly divine!
When your bread is done baking, allow it to cool in the pans for about 5 minutes, then turn them out onto a wire rack. Honestly, patience is tough here because the smell is just mouth-watering, but waiting ensures that the loaves retain their perfect shapes. Now you have two gorgeous loaves of Amish Bread to enjoy!
Pro Tips for Best Results
One little tip I discovered while making this bread is to use warm ingredients; it really helps the yeast activate faster. I tested this three ways—using cold milk versus warm milk—and trust me, warm is always better! It gives that perfect rise and texture to the bread. Also, I’d suggest kneading the dough until it feels soft and slightly tacky but not too sticky. Just keep practicing, and soon enough, you’ll know just the right consistency every time.
If you want to add some flavor, consider sprinkling some cinnamon or vanilla into the egg mixture. I did this for a batch of Amish Bread once, and it brought such an incredible warmth that my family couldn’t stop asking for more! Experimenting is part of the fun of baking, after all. Just remember that fewer changes are best when you’re first starting with the basic recipe.
Lastly, I recommend storing your freshly made Amish Bread wrapped in plastic or in an airtight container right after it cools. This helps to keep the moisture in, ensuring that every slice stays as delicious as it was when it first came out of the oven!
Common Mistakes to Avoid
One mistake I’ve made in the past is not letting my yeast proof properly. I was so eager to get my bread going that I skipped the step of waiting for those little bubbles to form—and trust me, my bread turned out heavy and dense. Always remember that the yeast needs love and a warm environment to work its magic! (See the next page below to continue…)