Plant-Based Amish Bread

I remember when we were just little kids, running around without a care in the world, doing the things that little kids do that at the time, which did not include an electronic device, my mom would make what she would call yeast bread.  The smell of homemade yeast bread always got my attention and sent me running down the stairs into the kitchen to see what was baking in the oven.  I’d put my hands on the oven door handle, move the hanging towels out of the way, and just gaze into the oven at those loaves of bread baking.  I was so happy … like little girl happy.

I would say it’s been one of my ambitions to be a good baker which includes bread.  I know for some people it’s an art with the artisanal breads, but I would just like to master yeast bread so I can bring some of those little girl memories into fruition for my three boys.  They love it when I make bread too, but we have an ongoing joke that happens when I make white bread.  Due to what I believe is our climate, I struggle with getting my dough to rise, so I tend to only bake white bread in the warmer temperatures.  I did however, learn a trick to help the dough rise … put your covered dough in the oven with only the oven light on. The heat from the lightbulb should be enough warmth to allow the dough to rise.  This doesn’t always work for me though and when it doesn’t, the kids call my bread, “brick bread” and that “brick bread” is their all-time favourite bread that I make LOL.  Of course, I’m not pleased with the outcome, but they won’t let me discard those loaves.  One time, I tried to make bread three times in one day which equated to six loaves of bread.  Not a single dough rose and my boys would not let me throw away those loaves.  They were hideous!  I’m so embarrassed to even tell this story, but it’s true.  Now, I won’t even bother to make bread in the colder winter season if it is required to rise anyway.

I found this recipe here.  If you’d like to see how I made it, continue reading.

Let’s get started.

This recipe is so easy.  There are only six (6) ingredients in this recipe and there are two (2) rising times.  I would plan ahead if you’re making it for dinner.  Either save it for a weekend meal or prepare the dough over your lunch hour if you work from home, which some of us are fortunate enough to do.

The first thing you want to do is gather all of your ingredients together so you don’t forget to add an ingredient.  I always tell myself to do this and without fail, if I don’t gather my ingredients BEFORE starting, I always forget to add something.  It’s easy to do when you’ve got three kids home and they take your attention away from what you’re doing.

Once you have your ingredients gathered, it’s time to start.  Using a stand up mixer, add the sugar and water into the bowl. 

Sprinkle the yeast over the sugar water.  Let dissolve for 5-15 minutes.  This is what it looks like when I first add the yeast and a full 15 minutes later.

Add the salt and the oil.

Add ½ of the flour.  Combine ingredients.

Add the remaining flour.  Using the hook attachment, combine the dough until it comes away from the sides of the bowl.

Take the dough out of the bowl, place onto a lightly floured surface, knead slightly.

Place flour into a greased bowl, flipping so all sides of the dough ball are covered with oil.

Cover with saran wrap or warmly dampened kitchen towel and let rise in draft-free and warm area until the dough has doubled in size.  This could take 30-60 minutes.

Once dough has doubled, remove from bowl, place on lightly floured service.  Cut in half.

Flatten one half into rectangle.

Roll dough like a jelly roll.

Pinch dough at ends to keep together.

Place dough in well-greased loaf pans.

Cover with saran wrap or towel.

Place in draft-free area to rise again.  I like to place covered loaves into the oven with the oven light on. the heat from the lightbulb should be enough to allow the dough to rise. Once doubled, it’s time to bake. Remove saran wrap or towel.

Preheat oven to 350F.  Bake for 25-30 minutes on middle rack.

Remove from oven, brush plant-based buttery spread on warm loaf.  Allow to cool for 10 minutes before serving.

If you make this bread, be sure to tag @seagrass.sister on Instagram so I can see how wonderful your bread turned out!

If you’d like to see more plant-based recipes, leave a comment and please subscribe to my mailing list so you will be sure to receive weekly updates.  Thank you!

Plant-Based Amish Bread

This recipe is so easy.  There are only six (6) ingredients in this recipe and there are two (2) rising times.  I would plan ahead if you’re making it for dinner.

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 30 mins

Rising Time 2 hrs

Total Time 3 hrs

Course Side Dish

Cuisine American

Equipment

• Stand Up Mixer

Ingredients

  

• 2/3 cups white sugar
• 2 cups warm water
• 1 1/2 tbsps yeast
• 1 1/2 tsps salt
• 1/4 cup vegetable oil
• 6 cups flour, halved

Instructions

 

• Place sugar and water in bowl.
• Sprinkle with yeast and let dissolve 5-15 minutes.
• Add salt, oil and half the flour, mix together.
• Add remaining flour. Change to dough hook and mix till it's pulling away from the sides.
• Pull out onto lightly floured surface and knead shortly.
• Place in greased bowl flipping to coat all sides.
• Cover with saran wrap or warm, damp towel.
• Set aside in draft-free, warm area and let rise till it doubles in size (60 minutes).
• Remove cover and punch down to deflate.
• Lay out on lightly floured surface and cut in half.
• Flatten out into rectangular and "jelly roll" into loaf shape.
• Pinch ends together and place in well-oiled loaf pans (9×5")
• Repeat with other half.
• Cover and let rise until it doubles in size (30-60 minutes).
• Pre-heat oven to 350F degrees.
• Once doubled in size, bake for 30 minutes.
• Pull out and brush top with butter.
• Let rest for 10 minutes before transferring to cooling rack. Let cool for 30 minutes for easy slicing.

Keyword Plant-Based, Vegan