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Amish White Bread
November 10, 2002

I love this bread! It's a bit dense, sweet and tastes good with butter. However, I am one of the few people who experienced difficulty with the recipe. It took me three tries to get it right. My yeast did not proof at all. Not having seen how yeast should react, I simply threw the loaf tin into the oven. The bread came out heavy and flat. The second time round, I experimented with warmer water, but after leaving it for an hour, it did not double in bulk at all. Concluding that it was the problem with the brand of yeast I used, I went out to get SAF-INSTANT and was rewarded! For novices who, like me, do not know what to look out for, the creamy white foam should resemble this: small tiny mini fireworks should sprout out in your mixing bowl. Leave it till you see foam protruding higher than the liquid level. The process should take about 10 minutes. And since I read that quite a few reviewers lessened the amount of sugar, I did not use the recommened amount of sugar. The elderly in the family appreciated the bread even more because of this.

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