My husband has a sweet tooth – something that I can’t even comprehend because if I’m given the option to eat lots of candy and treats or eat anything else available, I’ll almost always choose the something else (I’m a sucker for Lindor chocolates and cheesecake). I’ll eat pastas, sandwiches, Hot Pockets, plain rice … all before choosing the treats.
So when I found this Sweet Amish Bread recipe many years ago, I found that it’s sort of a win-win situation for my husband and I. For my husband, he still gets the sugar and for me, well, I get all the carbs.
This bread is amazing for whatever bread thing you need – sandwiches, French toast, regular toast, or a plain slice of bread. My favorite with it is just a plain old grilled cheese sandwich.
Sweet Amish Bread Ingredients
2 cups warm water (110 degrees F, 45 degrees C)
2/3 cup white sugar*
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour**
Flaxseed (optional)
Sweet Amish Bread Instructions
In a large bowl, dissolve the sugar in warm water and stir in yeast. Allow to proof until yeast resembles a creamy foam.
With a Kitchen Aid (or similar product) at level 1 or 2, mix salt and oil into the yeast. Add in flaxseed if desired (I usually pour in about 1/4 cup to help myself feel better about the large amount of sugar I also poured in). Then mix in flour one cup at a time. Allow to knead for 5 minutes. Place in a well-oiled bowl, turn to cover in oil, place a damp cloth over the bowl, and allow to rise until doubled in bulk for about 1 hour.
Once it has risen, punch dough down and divide dough in half. Shape into loaves and place into two well-oiled 9×5 inch loaf pans. Allow to rise for 30 minutes or until dough has risen 1 inch above pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes.
Cool on a wire rack.
*With the sugar, you can really add in anything from 1 tablespoon up to 2/3 cup. If I’m making it for a neighbor, I’ll usually reduce the amount of sugar and it still tastes like a great bread. When it’s for my family, unless it’s around the holidays, I’ll always dump in that 2/3 cup of sugar.
**I always use all-purpose flour.
