Have you ever thought of bake your own bread, but felt overwhelmed by the process of making yeast? I’ve had that experience. I’ve conquered my fear, and I would like you to do the same! Perhaps you’re already an expert, but are seeking an easy recipe that is homemade Amish Sweet Bread recipe, it’s okay too. I’m here to help!
Let me first give my appreciation to my sweet acquaintance Kim for coming over to my house and helping me through this gruelling procedure. Kim was brave enough to face this challenge by herself and offered to help me through the entire process. It’s not easier to do this to have a partner with you? Yes, it is. Thanks Kim! Love ya girl!
You can download an printable variation of the dish at end of this post.
Homemade Amish Sweet Bread Recipe Ingredients
- 2 cups water
- 2/3 cups sugar
- 1 1/2 tablespoons Active Dry yeast
- 1 1/2 teaspoons salt
- 1/4 cup vegetable oil
- 5 1/2 to 6 cups all purpose flour
- two large bowls
- dough cutter
- 2 bread loaf pans
Note: If you find you make this recipe often, I highly suggest investing in some really good bread loaf pans such as the Cuisinart 9-Inch Chef’s Classic Nonstick Bakeware Loaf Pans. They will last you a very long time.
Homemade Amish Sweet Bread Recipe Step-by-Step Instructions
Two cups of water should be heated to 110 degrees. If you don’t own a thermometer, use this method. It is always successful. It is easy to heat a teaspoon of the water in a microwave-safe bowl for 1 minute. The water will be boiling. After that, add tap water from the faucet until you get two cups of water.
Add the sugar into the water you’ve just heated, and stir it.
Incorporate yeast active yeast into the sugar solution and allow it to set for 10 minutes. It will turn frothy. Take a look at the before and after images below.
How long do you need to keep yeast from freezing, you are asking?
When your jar or package is opened, the yeast should be frozen or refrigerated in an airtight bottle. If you are in these conditions, we suggest using the dry Yeast within four months after opening if it is refrigerated or within six months after opening if it is frozen. The yeast will then go into dormancy when it is frozen. Allow it to dry for about 10 minutes before using it.
Mix in the oil and salt into the yeast liquid.
Add slowly one cup of flour each at a time into the yeast mixture. It is possible that you do not need all the flour. It is contingent on how moist the dough gets towards the close. It would help if you achieved a non-sticky dough consistency, and then it will form into an elongated ball.
After forming the dough into an elongated ball, you’ll have to work the dough for 5 to 10 minutes. Douse the area with flour before you begin. When you feel that the dough is beginning to get sticky, add more flour over the surface of the dough as you work it. Once this process is completed, you should be capable of lifting a small piece of dough without it breaking. (see the image)
Spray a large bowl with nonstick cooking oil, and then place the dough in it. Cover it with a damp towel.
Let this dough rise for about 1 hour or until it has doubled in size.
After the dough has risen, punch the middle part of the dough and pull the dough from the sides of the bowl.
Use a dough cutter and split the dough into two equal parts and place them in a greased loaf pan. Shape them into the size of your pan.
Let these loaves sit uncovered for another 3o minutes to rise again.
Now place them in a preheated oven at 350℉ for about 30 minutes or until they are cooked thoroughly. If you are using a cast iron bread pan you will need to bake these loaves after 5 minutes or so. The crust comes out amazing with cast iron but it does take a little longer to bake. I love cast iron because it cooks so evenly.
Homemade Amish Sweet Bread Recipe with Step by Step Instructions
Ingredients
- 2 cups water
- 2/3 cups sugar
1 1/2 tablespoons yeast- 1 1/2 teaspoons salt
- 1/4 cup vegetable oil
- 5 1/2 to 6 cups All purpose flour
Instructions
- Heat 2 cups of water to 110℉. If you don't have a thermometer try this tip. It works every time. Heat up 1/2 cup of water in a microwave safe bowl for one minute. This will boil the water. Then add tap water from the faucet until you reach 2 cups of water.
- Add the sugar to the water you just heated and stir it.
- Add the yeast to the sugar water and let it set for exactly 10 minutes. It will become frothy. See before and after photos below.
- Mix in the oil and salt into the yeast liquid.
- Slowly add one cup of flour at a time to this yeast mixture. You might not use all of the flour. It depends on how wet the dough is towards the end. You want to get to a good non-sticky dough consistency and it will form a ball.
- Once the dough forms a ball, you will need to knead the dough for about 5 minutes. Sprinkle the surface with flour before you begin. When you feel the dough get sticky, sprinkle more flour over the top of the dough as you are kneading it. When this process is over you should be able to lift a small piece of the dough without it tearing. (see the photo)
- Spray a large bowl with non stick cooking oil and place the dough into the bowl. Cover this bowl with a damp towel.
- Let this dough rise for about 1 hour or until it has doubled in size.
- After the dough has risen, punch the middle part of the dough and pull the dough from the sides of the bowl.
- Use a dough cutter and split the dough into two equal parts and place them in a greased loaf pan
- Let these loaves sit uncovered for another 3o minutes to rise again.
- Now place them in a preheated oven at 350℉ for about 30 minutes or until they are cooked thoroughly.