Honestly, I feel like in 2018 if you know how to bake bread from scratch, you're basically a certified baking wizard to the rest of the world. Seriously: I roll up with a loaf of bread to a dinner party and am greeted as if I were the reincarnation of Julia Child!
But I'm going to be straight with you all: baking bread is NOT difficult.
I don't even use a bread-maker or a fancy kneading hook: just my hands and an oven!
I got into baking bread during the Great British Baking Show Addiction, which swept the Huber House in the Winter of 2018. I was SO intrigued about the baking methods that I decided to try some for myself at home! And what I learned? Baking bread is SO simple, and actually really cost-efficient.
This recipe is my go-to sweet bread. It pairs nicely with some of our classic midwestern dishes that I make all the time. Remember though, homemade bread doesn't last as long as store-bought because it's not loaded with preservatives. I will often halve the recipes I find or dry out and use the leftovers for croutons, stuffing, and french toast. So delicious!
I hope you enjoy!
My Go-To Amish Bread Recipe:
(This is taken from All-Recipes and altered a bit. Click HERE for the original.)
Ingredients
2 cups warm water (110 degrees F/45 degrees C)
1/2 cup of honey
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil (or canola)
6 cups bread flour
Directions
In a large bowl, dissolve the honey in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth.
Allow to rise until doubled in bulk, about 1 hour. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes.