We’ve dug our way out through deep snow here on our little patch of heaven in Southwestern Ohio.  This winter has been a hard one, temperature wise, for lots of folks. Staples like bread, milk, eggs and driveway salt are still not stocked fully in some areas.

That’s why I wanted to share a simple recipe for a yeasted white bread that’s known by more than a few monikers: Amish white, country loaf, daily loaf.

What I love about this homemade bread is that it’s not fancy, just a plain white bread that uses pantry ingredients. Do you have yeast, sugar a bit of salt, a couple of eggs, some vegetable oil and flour on hand? OK, you’re ready to bake!

This white bread rivals store-bought by a mile. And the aroma as it’s baking will bring folks into the kitchen. Husband Frank was lured into his favorite kitchen chair when I pulled the bread from the oven. We got to enjoy a quiet snowy afternoon with a cup of tea and a slab of warm bread smeared with elderberry jelly. 

Even if you’ve not baked bread before, you can do this. The instructions are detailed. 

Kneading can be done in the mixer, or if you’re in need of a little kitchen therapy, go ahead and knead by hand. 

Because the recipe makes 2 loaves, you’ve got one for yourself and one to freeze or to share.

Homemade white bread, plain and simple

Ingredients

2 packages active dry yeast (1/4 oz each)

2 cups warm water, 110-115 degrees

1/2 cup sugar 

1 tablespoon salt

2 eggs, lightly beaten

1/4 cup vegetable oil

6-1/2 cups all-purpose flour

Instructions

Dissolve yeast in water with a pinch of sugar.  The combo of warm water and sugar feeds yeast and it will start to foam after a few minutes. 

Pour into mixing bowl and add the 1/2 cup sugar, salt, eggs, oil and 3 cups flour.

Beat until smooth, then add rest of flour slowly to form a soft and somewhat shaggy dough.

Now either knead in mixer with dough hook, for about 5 minutes, or by hand on a floured surface.  This may take a few minutes more. 

When properly kneaded, the dough will be smooth and elastic and feel soft like a baby’s bottom. 

Place in greased bowl, turning to grease top.

Cover and rise in warm place until doubled, about an hour or so.

Punch down, divide in half, then shape into loaves. 

Place in greased or buttered bread pans (mine are 9×5). Don’t worry if loaves don’t reach edges in pan. 

Cover and let rise again until doubled, about an hour. Dough will fill pans 3/4 to the top.

Bake in preheated 375 degrees oven for 25-30 minutes, until golden brown and toothpick inserted in center comes out clean. 

If you like, brush a bit of butter on top. 

Remove from pans and cool on rack. 

Tip: Freeze it

Cool completely, then freeze for up to 2 months.