Old Fashioned Amish Bread

Flip it!

Thank you for this post! It’s so informative and I love the video on “how to knead”. I plan on coming back often. Thanks again 🙂
This is our family Sunday treat!! For the milk we use half whipped cream and half 2 %. So good. My kids eat one loaf while the other is cooling. If we don’t hide the 2nd loaf they sneak into it.
Wonderful bread recipe. Thanks to you, I finally made 2 great loaves. My husband was elated. You explain things so well. I read all your suggested blogs on the steps and watched the video before I tried the recipe and actually kneaded it by hand, instead of with my Kitchenaid, so I’d actually be able to feel the changes in the dough and did the window pane test. Wish you would do a video of the ending of hand kneading in addition to the beginning though. Maybe I just missed it. I’m 5’2″ and kneaded it on the counter. Next time, will be on the table like you suggested for us short people. Set the timer for 10 minutes and what a workout. I was actually sweating by the time it was over. Kept asking my husband how much longer. The timer was on the microwave behind me. Good cardio before the carbs. Thanks, again. Going to look through your other recipes now.


2 C. hot tap water, 120 degrees
2/3 C. sugar
1 1/2 T. instant yeast (active will work as well, I only use SAF-instant yeast when I bake)
1/4 C. vegetable oil
6 C. all purpose flour
1 1/2 tsp. salt


Pour the water in the bowl of a stand mixer fitted with a dough hook. Add the sugar and the yeast, allow to proof for 5 minutes.
Add the vegetable oil, 3 C. of the flour and the salt.
Begin to mix on low speed to combine then gradually add in the remaining flour and mix until the dough forms and begins to leave the side of the bowl.
Turn out onto a floured work surface and knead for 1 minute.
Place the dough in a greased bowl and cover with a warm damp towel.
Allow to rise for 1 hour.
Punch down the dough and turn back out onto the floured surface.
Knead a couple of times and divide the dough in half.
Roll the dough into a 9″ rectangle and then roll up the dough as you would a jellyroll.
Place seam side down in a well greased 9×5 loaf pan.
Repeat with remaining dough.
Cover with a clean dish towel and allow to rise for 40 minutes.
Bake the loaves in a 350 degree oven for 25 minutes.
Remove and brush with melted butter, allowing the loaves to cool in the pans for 10 minutes before turning out onto a cooling rack.