Tag Archives: bread

Delicious Amish white bread

My go to bread is normally a basic white loaf which does me well every time. However I recently discovered this Amish bread which I was really impressed with.

Practicing for winter cooking – any excuse!


  • 1.5 tbsp dry yeast
  • 2.5 cups warm water (warm is 110 – 120F or 43 to 49C)
  • 2/3 cup sugar
  • 8 tbsp butter (4 go in to the bread itself, so if you’re short, just use 4)
  • 1tbsp salt
  • 7/8 cups bread flour


Melt 4 tbsp butter

In a stand mixer or large bowl, add warm water, sugar and yeast then stir and rest for 10 minutes.

Add in the melted butter with 4 cups of flour and the salt.

Mix it all, this will be very wet still.

Add remaining flour until bread dough consistency which takes me up to 8 cups. You don’t want it sticking to your hands nor crumbly. Knead for 5 minutes at this consistency.

Take it out of the bowl and knead for apx 10 turns.

Melt another 1 tbsp butter into a clean large bowl and turn the dough into it to cover it all.

Cover in cling film and a tea towel and leave to rest and rise for 1 hour in a warm place.

After 1 hour, knock back, divide in to 2 and shape to desired shape (use a loaf tin if required).

Leave to rise (either on baking sheet you will bake on or in a loaf tin for example) for up to 45 minutes.

Bake for 30-45 minutes in a medium hot oven. To test it is cooked, turn over and tap the bottom, it should sound hollow.

Leave to rest at least 5 minutes before cooking (if you can!) and brush with the last of the melted butter. It is absolutely delicious.


Basic white loaf

This recipe is my go to for everyday white bread. It hasn’t failed me yet. Remember if it browns too quickly when cooking, you can cover with foil and to make the crust soft, if that is your preference, wrap it in a clean tea towel when it comes out for 10 minutes. The steam softens the loaf. Depending on what we are having I’ll go for a softer or crustier finish.

Practicing for winter cooking – any excuse!


  • 450g strong white bread flour 
  • 1 tsp salt
  • 1 1/2 tsp instant yeast
  • 1 tbsp oil (I use sunflower or vegetable)
  • 300-350 ml tepid water


Grease of flour your loaf tin or baking sheet. I use non stick paper sometimes instead.

Add flour and salt to mixing bowl (I use my stand mixer here for ease).

Add yeast

Switch on mixer with dough setting to start combining ingredients, or stir.

Add oil and half of the water.

Once combined, add the remainder of the water too 300ml. Do not let it go too wet (it’ll still work but it’s harder to handle). Every flour seems to be difference hence this on you can eyeball. It’ll still work either way so don’t panic.

Knead in a stand mixer for 5, by hand for 10 mins.

Turn on to a floured surface and cover with the bowl you’ve been mixing in.

Leave for up to an hour until double in size.

Knock back (I poke holes in it to deflate it).

Shape it and if using, move it to the bread tin to rise again or leave on a baking sheet that will go in the oven.

You can cover with a plastic bag or tea towel whilst rising.

Leave for 30-40 mins until it’s a nice size. Bake for 20 mins in moderate/hot oven.

With temperatures I have an Aga so I just bung it in hence my terminology 🙂