This Amish Sweet bread is simple to make and deliciously sweet. Use it for sandwiches, French toast, or any other bread needs.
I’m not sure where the term “Amish Bread” came from but this is a really good recipe. Occasionally when I make this recipe, I’ll bring the sugar amount down to a normal amount and the bread will still taste great but will just be a little healthier.
Before we get to the recipe, however, I’d like to just make mention that I am going through another sickness. For whatever reason, during the winter I will get sick for weeks at a time and eventually I’ll get better for weeks at a time and then a sickness will hit again and I’ll be sick again. Before you tell me I should go see a doctor, I’ve been to multiple throughout various times of my life and every time they say I look great other than a little sick so they send me home with an antibiotic. Even the last time I went to the doctor a couple of months ago, I told him how I had been sick for about three weeks and after he did all the usual checks, he said, “You look great! I’m sorry you’re still sick.” …
So what is it like being sick so much? Basically the same as being healthy except for your body is exhausted and you go through a lot of tissues. I’ve realized that being a mother is no excuse to lay around on the couch all day, as much as I’d like to. My kids still have school and extracurricular activities to go to. If I had a serious issue, I’m sure I’d be on the couch a lot more but I’m truly grateful for the health that I do have so that I can still take care of my kids, whether I really feel like it or not. Being a mother is such a great experience and I know that they will only be little for so long. In 20 years when I’m still going through this (hopefully not though), I’ll probably spend a lot more time lying down while I’m sick but for now, I’m just grateful I can still get up each morning and get going. I’m also grateful for my husband who lets me sleep in as often as possible (until 7:25 am because I can’t let my kids go to school without saying goodbye to them) and who even this morning, let me sleep in until 9 am since it’s Sunday, got the kids breakfast, and even brought breakfast up to me in bed. I am also very grateful for VidAngel that has allowed me to lay around in the evening and stream movies for $1! Last night we watched “The Intern” over VidAngel which was great because I could just stay in while it was snowing and not have to run to a nearby RedBox to get the movie.
What else am I grateful for other than VidAngel, my kids, being a mom, and my husband? Amish Sweet Bread.
A reader asked about what the bread looks like after a couple of days. This bread does pretty well and doesn’t just fall apart or crumble when you slice it. Ignore the lighting/shakiness. We threw this together in less than a minute since we had the bread. One day, we’ll make it more professional.
- Combine water, sugar, and yeast and let it proof.
- When yeast mixture is a creamy foam with little bubbles (about 10 minutes), mix in oil and salt into the yeast mixture.
- Slowly mix in one cup of flour at a time. Use as much flour as needed to create a good, non-sticky dough.
- Knead dough for about 5 minutes.
- Oil a bowl, place the dough in it, and cover with a slightly damp cloth to let rise. Let rise for about 1 hour or until doubled.
- After it has risen, punch cough down. Divide in half and shape loaves.
- Place loaves into 2 well-oiled 9x5" loaf pans. Allow to rise for about 30 minutes.
- Bake at 350°F for 30 minutes or until cooked through. Place on a wire rack to allow to cool.
Use less sugar if desired to create a normal bread.
