I love this bread! It’s a bit dense, sweet, and tastes great with butter. However, I am one of the few people who had difficulty with the recipe. It took me three times to get it right. My yeast didn’t rise at all. Since I didn’t know how yeast should react, I just put the loaf pan in the oven.
The bread came out heavy and flat. The second time I experimented with warmer water, but after letting it stand for an hour, the volume didn’t double at all. I decided it was a problem with the brand of yeast I was using and went to buy SAF-INSTANT – and got rewarded! For newbies, who like me don’t know what to look out for: The creamy white foam should look like this: Small, tiny mini fireworks should sprout in your mixing bowl.
Let it stand until you see the foam sticking out higher than the liquid level. The process should take about 10 minutes. And since I’ve read that some reviewers have reduced the amount of sugar, I didn’t use the recommended amount of sugar. As a result, the elderly in the family valued bread even more.
I make this bread all the time. I USE bacon gress for shorting. I ALSO ONLY US 1/2 CUP OF SUGAR.
I baked this Amish bread at the end of April when I first saw the recipe, and my husband gave me the 2-thumbs up, to which I would agree. It is almost like a cloud or a marshmallow and with melting butter on a warm slice, oh HEAVEN! Thanks for this awesome recipe.
Just wanted to make comment about adding salt directly to the yeast. It’s better to add the salt to the flour because salt will kill the action of your yeast and the bread will not rise well.
Thank you so much for your salt tip.
Do you really bake at 175°??
That is Celsius.
The recipe says 170F and 45C. That can’t be right.
Disregard previous post about temp.
Good question no bake at 350° in a pre-heated oven
The 175* is Celsius it says 350* also
No, you bake in 350°
That is Celsius, bake at
350° F
Great recipe! Perfect the first time! Directions were clear, and easy. Bread was tasty! A bit salty for me.
I just Took out of the oven my top is not smooth and low but I figured it’s not bad for the first try
Thank you so much for your salt tip.
Would this turn out well if I cut in half?
What in the world is beat the dough
Hi Sandra. I’m pretty sure it means to punch down the dough after the first rise, before you form the dough into loaves.
Can you make this bread in a bread machine and 1/2 the recipe?
I am a bread/pizza dough maker. Gotta say this is now my go to dough! Soft, flavorful easy to mix in my kitchen aid w/ dough hook. I made calzones and family went wild on them.
Ribbenz, you make your dough with a mixer and it turns out ok?
How do you make calzones, please?
My second attempt to ever make bread from scratch and this recipe has gotten full approval in our household.
The first time I ever made bread it was so heavy we could have used it as a door stopper. This is so light a fluffy.
I did follow the few comments on a bit less sugar and salt and with those 2 adjustments it still came out perfectly.
Looks really good but way to much sugar! I would have to get rid of most of the sugar except maybe a couple of tablespoons.
Great Bread but way way to sweet. can I safely cut the sugar down or out, or will it affect the outcome of the bread?
Hello,
Does this bread freeze well? Thank you!
Oh wow! This is the first yeast bread that has ever turned out for me. Not sure what it tastes like yet, I will let you know but it looks and smells amazing!
Thanks everyone side the tip on not putting the salt in with the yeast and less sugar!
I make this bread all the time!! It’s the best! I only use 1/3 cup of sugar though in it.
This looks so good. Anxious to try it. I haven’t baked bread in a long time. This is going to be a treat. Thanks for posting this recipe.
Can I substitute melted butter in for the oil? Would it be the same amount?
I’ve made this recipe several times – it’s my families favorite!!! Has anyone tried this in a bread machine? Also, what size loaf is this? 1-1/2 lb or 2 lb?