Description
This Homemade Amish Sweet Bread is a classic, soft, and slightly sweet loaf perfect for breakfast or an afternoon snack. It features a tender crumb and golden crust achieved through a simple yeast dough rising and baking process. Ideal for those who enjoy traditional, homemade bread with a hint of sweetness.
Ingredients
Scale
Liquids
- 1 cup warm milk
- 1 large egg
Dried Ingredients
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (one packet)
- 1 teaspoon salt
- 3 1/2 cups all-purpose flour
Fats
- 1/4 cup unsalted butter, softened
Instructions
- Activate yeast: In a large bowl, mix the warm milk with sugar. Sprinkle the active dry yeast on top and let it sit for 5 to 10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Combine ingredients: Add the softened butter, egg, and salt to the yeast mixture. Gradually stir in the all-purpose flour, one cup at a time, until a soft dough forms that pulls away from the sides of the bowl.
- Knead the dough: Knead the dough either in a stand mixer with a dough hook attachment for 5 to 6 minutes or by hand on a floured surface for 8 to 10 minutes until the dough is smooth and elastic.
- First rise: Transfer the dough to a greased bowl, cover it with a cloth or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
- Shape the dough: Punch down the risen dough to release air. Shape it into a loaf and place it into a greased 9×5-inch loaf pan.
- Second rise: Cover the loaf loosely and allow it to rise again for 30 to 45 minutes, until the dough rises just above the edge of the pan.
- Bake the bread: Preheat the oven to 350°F (175°C). Bake the loaf for 30 to 35 minutes until the crust is golden brown and the bread sounds hollow when tapped.
- Cool the bread: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Make sure the milk is warm (around 110°F or 43°C) to properly activate the yeast but not so hot that it kills the yeast.
- Softened butter is key for proper mixing—do not use melted butter.
- For even better flavor, let the dough rise in a slightly warm environment, such as inside a turned-off oven with the light on.
- Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
