My daughter and I are never buying or using store bought bread again. There’s no need for those toxins. Easy to follow video ➡️ How to make a loaf of bread from scratch – from Feast and Farm Cooks

Website – https://feastandfarm.com/ with lots of helpful hints, how-tos, recipes, and more. I just followed video, with my phone propped up and pausing it when needed.

Soft Amish White Bread

Soft Amish white bread is a soft, slightly rich loaf that’s great for beginners.
Prep Time 20minutes minutes
Cook Time 30minutes minutes
Rise Time 2hours hours
Total Time 2hours hours 50minutes 
Servings 6 people
Author Rachel Ballard

Ingredients

• 1 cup lukewarm water (216 grams)
• 1 package active dry yeast (7 grams)
• 3 tablespoons sugar (50 grams)
• 1 egg
• 2 tablespoons flavorless oil (20 grams) I use avocado oil
• 3 1/2 cups bread flour (470 grams) all purpose will work
• 1 teaspoon fine sea salt (6 grams)

Instructions

• In a large bowl where you will be making your bread, add the water and yeast. Stir gently to combine and let it sit until you see some foam coming to the surface. This may take 5-15 minutes.
• Add the sugar and stir to combine. Add the oil and egg and use a fork to break the egg up.
• Add the flour and salt and stir to combine with a fork. Once it starts coming together, use your hands to work it in to a shaggy ball.
• Drizzle over a teaspoon of oil and pat it evenly over the surface. Cover with a damp towel or plastic wrap and let it rise until doubled in size. Just watch the dough and be patient but about an hour should do it.
• After the dough doubles, sprinkle the counter with a couple of tablespoons of flour and transfer the dough to it by using closed fingers like a scoop to scrape it from the bowl.
• Dust the top with another tablespoon of flour and knead the dough, sprinking the top and bottom with no more than 1/3 cup of flour until it is stretchy and you can see a bit of light through the dough when it’s stretched–about 10 to 15 minutes of kneading.
• Let the dough rest five minutes then use your fingers to form it into a rectangle about as wide as your loaf pan. Roll it up like a sausage and pinch the seam closed. Place it seam side down in a greased and parchment paper lined loaf pan.
• Let the dough rise uncovered (see note 1) until it rises 1- 1 1/2 inches above the rim of the pan. About 45 mintues to an hour.
• 15 to 20 minutes before the bread is finished rising, preheat the oven to 400.
• Bake the bread on the center rack in the middle of the oven (not in the back, and not up near the door) 25-30 minutes. Tent with foil for the last 10 minutes if your bread starts to get too dark. You can take the temperature of your bread–it should be about 190 in the center when it’s done
• Transfer to a rack to cool 5 minutes in the pan, then turn it out and brush the top with butter for a softer crust. (Optional)
• Let the bread cool before slicing for the best texture inside.
Notes
Note 1: You can cover your bread with a damp towel or well greased plastic wrap but if it sticks your bread will be ruined! It’s fine to leave it uncovered. 

My pictures through the process – below my pictures are my daughter’s; she made the same recipe 😉 ⤵️

TAADAA‼️👌

THANK YOU, RACHEL BALLARD! at Feast and Farm 👍🤩

Fell right out 👌

I go back and forth on which butter I want to use 🤔 it’s usually Rodolphe Le Meunier butter, but then I taste the isigny ste mere 😋  and I’m like, “Dang! That’s delicious!” Although, this bread is really good on its own.

My daughter’s ⤵️

My daughter made two more the next day; her and my grandson. Below, notice the one using honey instead of sugar is the lighter colored loaf. One using sugar is the darker one. ⤵️

Dug my loaf pans out of storage 🤭 Time to clean them up and start using them again. Until my order for new USA pan comes 😉