Growing up in Pennsylvania, I used to go to a small Amish-run restaurant in a nearby town. I’d always order their potato soup with white bread. While the soup was delicious, what I remember most was the white bread. It had a slightly sweet flavor, soft crumb and firm texture. This is my best effort to replicate that amazing bread.
This recipe makes two 9x5x3-inch loaves. If you choose to freeze one loaf for later, wrap it well with plastic wrap and place in a large bag in freezer.
- Whisk the water, ¼ cup sugar and yeast in a small bowl and let sit for 5 minutes to activate yeast.
- Add the butter, remaining sugar and salt to a Kitchen Aid bowl and stir to combine. Add the flour, followed by the yeast mixture and mix on low speed with the hook attachment for 2 minutes. Transfer the dough to an oiled stainless steel bowl, cover with a dish towel and let rise in a warm place until doubled, about 1 hour.
- Grease two 9x5x3 loaf pans and set aside. Punch down dough and divide into 2 equal pieces. Roll each into the shape of a log and place into the prepared loaf pans. Cover with a dish towel and let rise in a warm place until dough rises just above the top of the pans, about 30 minutes. Preheat oven to 350 degrees.
- Whisk the egg white well and brush over each loaf. Bake for 30 minutes. Let cool completely on counter before slicing.