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Homemade Amish Sweet Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 49 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 1 loaf (9x5-inch)
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

This Homemade Amish Sweet Bread is a classic, soft, and slightly sweet yeast bread perfect for breakfast or afternoon tea. Made with simple ingredients like warm milk, sugar, butter, and eggs, this bread has a tender crumb and a golden crust, achieved through careful kneading and proofing, then baking in the oven.

Ingredients

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 teaspoon salt
  • 3 1/2 cups all-purpose flour

Instructions

  1. Activate Yeast: In a large bowl, combine the warm milk with granulated sugar. Sprinkle the active dry yeast on top and let it sit for 5 to 10 minutes until the mixture becomes foamy, signaling the yeast is active.
  2. Add Remaining Ingredients: Add the softened butter, egg, and salt to the yeast mixture. Gradually stir in the flour one cup at a time until a soft dough forms.
  3. Knead Dough: Knead the dough for 5 to 6 minutes using a mixer fitted with a dough hook, or knead by hand on a floured surface for 8 to 10 minutes until smooth and elastic.
  4. First Rise: Transfer the 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.
  5. Shape the Dough: Punch down the risen dough to release air. Shape it into a loaf and place it in a greased 9×5-inch loaf pan.
  6. Second Rise: Cover the loaf loosely and let it rise again for 30 to 45 minutes until the dough is just above the edge of the pan.
  7. Bake: Preheat the oven to 350°F (175°C). Bake the loaf for 30 to 35 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
  8. Cool: Allow the bread to cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely before slicing.

Notes

  • Make sure the milk is warm to help activate the yeast, but not too hot or it will kill the yeast.
  • Kneading is key to developing gluten for a soft texture; do not skip or shorten the kneading step.
  • Letting the dough rise in a warm, draft-free spot will ensure the best rise.
  • The bread is best enjoyed fresh but can be stored in an airtight container for up to 3 days.
  • You can add raisins or cinnamon for a variation on this traditional recipe.

Find it online: https://slsrecipes.com/homemade-amish-sweet-bread-recipe-2/