Have you ever wanted to make your own bread but you’ve felt intimidated by the yeast process? I have. I have conquered that fear and I want you to also! Or maybe you are already an expert and just want a good homemade Amish Sweet Bread recipe, that’s fine too. I am here to please!
First, let me give a special shout out to my dear friend Kim for coming to my house and walking me through this scary process. She was brave enough to conquer this on her own and offered to hold my hand through the process. Isn’t easier when you have a friend by your side? Sure it is. Thanks Kim! Love ya girl!
There is a printable version of this recipe at the very bottom of this post.
Homemade Amish Sweet Bread Recipe Step by Step 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 active dry yeast to the sugar water and let it set for exactly 10 minutes. It will become frothy. See before and after photos below.
How long can you keep yeast in the freezer you ask?
Once your package or jar is opened the yeast must be refrigerated or frozen in an airtight container. Under these conditions, we recommend using the Dry Yeast within 4 months after opening if refrigerated, or within 6 monthsafter opening if frozen. The yeast will go dormant in the freezer. Just allow it to set out for about 10 minutes before you use it.
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. 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.
Feel free to Pin It on Pinterest for later. I promise, you will NEVER want to lose this recipe.
Homemade Amish Sweet Bread Recipe with Step by Step 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.
Quick breads are typically mixed by hand, and it's important not to overmix the batter. Overmixing can cause the gluten in the flour to develop, resulting in a tough and chewy bread. Mix the batter just until the ingredients are combined, and then stop. If there are a few lumps in the batter, that's okay.
To determine whether bread is of good quality, there are several factors and characteristics you can identify. For example the crust must be crisp and of a darker tone than the inside, a strong flavour and taste due to the flour, as well as a pleasant smell. What's also important is that the conservation is longer.
Salt is an important ingredient in bread baking because it slows rising time to allow the flavor of the dough to develop. It also adds structure to the dough by strengthening the gluten which keeps the carbon dioxide bubbles from expanding too rapidly.
Quick breads should have an interior that has even, small air cells, rather than large air cells, which is referred to as tunneling. Biscuits should be flaky with medium-fine, even air cells. The quick bread should be tender and moist, with a pleasing and well-blended flavor.
If you're looking to ramp up the taste of your favorite bread recipe, we recommend adding a bit of fat. A fat like butter, olive oil or coconut oil in small quantities will help your bread achieve a higher rise and it will also boost its flavor by tenfold.
Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.
Spices and other ingredients such as pumpkin seeds, sunflower seeds, fennel and cardamom, give bread added flavour and character. Wheat flour is available in many varieties and is the flour most used in Sweden. It has a high protein and gluten content, providing fluffier bread.
All it takes is a small amount of dough enhancer per loaf to create a much lighter and fluffier result. Using a dough enhancer like Vital Wheat Gluten works to improve the texture and elasticity of the dough and elongate the strands of gluten. Doing so allows more room for the gas in the dough to develop and rise.
While bread flour is the best option, it can sometimes be used if you don't have bread flour. “Check the protein content,” advises Chef Jürgen, since it can vary from brand to brand, and an all-purpose flour that contains protein on the higher end of the range, 12 to 13 percent, will produce a better outcome.
You'll find instructions to punch down dough in recipes for yeast-based bread. That's because yeast produces carbon dioxide, which causes the dough to rise. By punching the dough down, you can release some of the carbon dioxide and redistribute the yeast, giving you a more even rise and texture.
Fat produces a soft, velvety crumb, an increased volume and finer texture. In addition, it improves the keeping quality of the bread. Butter gives more colour and flavour, shortening a whiter loaf; melted fat does not give as good texture.
To slow down the growth of mold, bread producers add mold inhibitors to bread. They work by reducing the pH of the bread, creating an acidic environment that slows down the initial growth of mold. Natural mold inhibitors include organic acids like vinegar, raisin juice, and citric acid.
The volatile esters, aldehydes and secondary alcohols are the most significant flavor compounds produced during the dough fermentation by bakers yeast, are of particular interest in bread, because they contribute pleasant fruity and buttery flavor notes.
When stirring up quick bread recipes, it's important not to overmix the batter once you've added flour. Instead, mix until the liquid and dry ingredients are just combined. And, yes, it's OK to have a few small lumps leftover.
The two main quick-acting leavening agents are baking powder and baking soda Salt: Used as a seasoning Liquid: Helps in the blending of dry ingredients and the formation of gluten. It triggers the leavening action of baking powder or baking soda. Sugar: Makes quick breads tender and adds flavor.
If there is too much liquid or not enough leavening, the bread may be soggy. A coarse, crumbly texture: Your quick bread should be moist and dense. Too much fat (butter, oil, or shortening) or too much leavening (baking soda or baking powder) will cause the bread to be crumbly.
Quick breads are pretty self-explanatory – they're called quick because they're relatively quick to make. Quick bread loaves and coffeecakes use baking powder or baking soda for leavening agents, and require little to no kneading. Fruits, nuts, oats, vegetables and spices can add flavor.
Introduction: My name is Arielle Torp, I am a comfortable, kind, zealous, lovely, jolly, colorful, adventurous person who loves writing and wants to share my knowledge and understanding with you.
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