Sunday, April 11, 2010

smc cooks amish sandwich bread

this is possibly the easiest bread you will ever make. a woman in my ward was talking about it and was nice enough to send the recipe to me. i have plenty of experience making bread-i love to do it, but i REALLY like this recipe. slightly sweet, but you could still make a sandwich out of this easy to slice bread.

amish sandwich bread

2 cups warm water
3/4 cups sugar
2 tbs(4 envelopes)yeast
1/4 cup oil
6 cups flour
1/2 tsp salt(the original recipe doesnt call for it and its great without it, but i am going to try it with a little salt to see what it does. i think it will even be better.)

dissolve the sugar in the warm water. sprinkle the yeast on top, proof for 5 minutes.
(bread making 101: yeast loves sugar-it eats it up! if the yeast does not get all bubbly and yeasty smelling, then its a dud. start with new yeast. you probably know that, but i am just saying.)
stir in the oil.
if you are going to add salt, do it here.
add the flour a cup at a time. you can do this by hand or with a stand mixer. once the dough starts to pull together and form a ball, turn out onto a lightly floured surface and knead a few times.
cover and let rise in an oiled bowl for about an hour.
punch down(or use alton browns "degassing" method from dr strangeloaf), knead a few more times and split the dough in half. form loaves(that clip shows you how to do that too.)and place in greased loaf pans. cover and allow to rise for about an hour. bake at 350 for 20-30 min.
this bread never stays around long enough to go stale, so have butter and honey ready for your family to gobble it up


  1. I completely agree with your addition of a little salt, maybe even an entire teaspoon. It sounds like a great bread.

  2. i made it today and added the salt, essential wheat gluten, and substituted 1/2 the flour with whole wheat. it was really good! i only added 1/2 tsp-concerned that it might effect the yeast with so much sugar in the recipe. next time i will try a full tsp.