There’s a certain charm in the traditional recipes that have been passed down through generations, and diabetic homemade Amish white bread is one such gem. This delightful bread isn’t just a recipe; it’s a reminder of the community gatherings and shared meals where savory aromas fill the air. Crafted with care, this bread offers a comforting texture and flavor that everyone can appreciate, especially those managing their diabetes.
This recipe stands out not only for its deliciousness but also for the health benefits it offers. By utilizing simple ingredients, this bread is made without the addition of sugar, allowing those with diabetes to enjoy a classic without worry. The homemade method assures reduced preservatives, bringing a wholesome alternative to store-bought options. It’s an ideal choice for breakfast or as a side dish, making it perfect for buttering up with a spread or enjoying with a hearty meal.
Ingredients:
- 2 cup warm water
- 4 1/2 teaspoons active dry yeast 2 packets
- 1 1/2 teaspoons salt
- 1/4 cup vegetable oil
- 5 1/2 cup flour bread flour or all purpose flour
- butter for brushing on finished loaves
Instructions:
- In a large bowl, and then stir in yeast. Allow to proof until it looks like a creamy foam on top of the water (about 5 minutes).
- Mix oil into the yeast mixture. Mix salt and flour (1 cup at a time) in with the wet ingredients.
- Stir until a soft dough forms. Scrape sides of the bowl then dump dough onto a lightly floured surface.
- Knead dough until smooth and elastic.
- Place in an oiled bowl, and turn dough to coat. Cover with a damp towel.
- Raise for 1 hour.
- Punch dough down. Divide dough in half.
- Shape into loaves, and place into two greased 9-inch loaf pans. You can either pat dough into a loaf shape or roll the dough into rectangle and tightly roll up into a loaf shape and pinch the ends to seal seams.
- Allow to rise for 30-40 minutes.
- Bake at 350 degrees for 30 minutes.
- Brush with melted butter (or run a stick of butter across the top of each loaf) while in pans.
- Cool 5 minutes and then remove bread from bread pans and cool on a rack.
- Wrap in plastic wrap or store in a plastic bag.
- Makes 2 loaves.