Description
Homemade Amish Sweet Bread is a soft, slightly sweet yeast bread perfect for breakfast or snacks. Made with simple ingredients like warm milk, sugar, butter, and flour, this classic bread features a tender crumb and golden crust, ideal for slicing and enjoying with butter or jam.
Ingredients
Scale
Wet Ingredients
- 1 cup warm milk
- 1/4 cup unsalted butter, softened
- 1 large egg
Dry Ingredients
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 teaspoon salt
- 3 1/2 cups all-purpose flour
Instructions
- Activate Yeast: In a large bowl, mix the warm milk with granulated sugar. Sprinkle the active dry yeast on top and let it sit for 5–10 minutes until foamy, indicating the yeast is active.
- Mix Ingredients: Add the softened butter, egg, and salt to the yeast mixture. Stir in the all-purpose flour one cup at a time until a soft dough forms.
- Knead Dough: Knead the dough for about 5–6 minutes using a mixer with a dough hook or 8–10 minutes by hand on a floured surface until smooth and elastic.
- First Rise: Transfer the kneaded dough to a greased bowl. Cover it and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
- Shape Loaf: Punch down the risen dough to remove air bubbles. Shape it into a loaf and place it in a greased 9×5-inch loaf pan.
- Second Rise: Cover the loaf loosely and let it rise again for 30–45 minutes until the dough is just above the edge of the pan.
- Bake Bread: Preheat the oven to 350°F (175°C). Bake the bread for 30–35 minutes until the crust is golden brown and the loaf sounds hollow when tapped.
- Cool: Allow the bread to cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Ensure the milk is warm but not hot to avoid killing the yeast.
- For extra flavor, you can brush the top of the loaf with melted butter after baking.
- If the dough is too sticky, add a little extra flour, one tablespoon at a time.
- Make sure the dough doubles in size during each rise for the best texture.
- Store bread in an airtight container for up to 3 days or freeze slices for longer storage.
