Rediscovering Delight: The Ultimate Amish Sandwich Bread

Hey there, folks! Today in West Virginia, we're blessed with a gorgeous day—cool, but sunny and oh-so-beautiful. You know what makes it even better? It's bread making day! And let me tell you, I've got a sandwich bread recipe that'll knock your socks off.

Now, I've tried countless bread recipes, searching high and low for the perfect one. But just a month ago, I stumbled upon this gem. You won't believe where I found it—buried deep within my old church cookbooks! It's like a treasure hunt, I tell ya.

This bread, my friends, is the real deal. It's the best sandwich bread I've ever made, and even Don agrees! The aroma alone is enough to make your mouth water, and the slices come out perfectly every single time. No more dense, disappointing loaves for me. I'm officially a bread-making superstar!

After that first magical bite, I knew I'd never buy bread again. So, I treated myself to brand-spankin' new bread pans—goodbye old, hello shiny and new! I found these amazing USA-made pans in two sizes, giving me the freedom to bake both round top and flat top loaves. And guess what? I even splurged on clear bread bags, because presentation matters, my friends.

Let me tell you a little secret—bread making day used to be a chore. But not anymore! It's now a day filled with excitement and joy. And you know what? It reminds me of my Great Granny Hollis's house. Oh, the memories! I can still smell that heavenly bread baking near the wood-burning stove. It's almost like today's loaf brings back those cherished moments.

So, my fellow bread enthusiasts, let's embrace the magic of homemade bread. Say goodbye to those store-bought loaves and join me on this delicious journey. Trust me, you won't regret it!

Amish Sandwich Bread Recipe (1 loaf)

Ingredients:

• 1 C. warm tap water
• 2 1/4 tsp. active dry yeast
• 2 T. sugar
• 1/8 C. vegetable oil
• 1/4 tsp. salt
• 2 1/2 - 3 C. all-purpose flour (plus more for kneading)

Instructions:

1. In the bowl of a stand mixer (or a mixing bowl if not using a mixer), add the water, yeast, and sugar. Allow it to proof for 5-6 minutes until it becomes foamy.
2. Add the oil, salt, and 2 1/2 cups of flour to the bowl. Begin mixing on low speed.
3. Once the dough starts to form and pulls away from the sides, check its consistency. It should be soft and not wet or sticky. If needed, add a little more flour based on the humidity in your home.
4. Turn the dough out onto a floured work surface and knead it for 5 minutes.
5. Roll the dough out to match the length of your loaf pan, then roll it to a thickness of 1/4".
6. Starting with the side closest to you, tightly roll up the dough. Pinch the seam together and tuck under the edges.
7. Place the rolled dough, seam side down, in a lightly greased loaf pan. Cover it lightly with a clean towel and let it rise until doubled in size, which takes about an hour.
8. Preheat the oven to 350 degrees. Bake the loaf for 30 minutes.
9. Allow the bread to cool for a minute in the pan, then transfer it to a cooling rack to cool completely.

Enjoy your freshly baked Amish Sandwich Bread!