I am getting back to basics today with making bread. I was inspired after reading a Christian Amish fiction book series last week. There is something desirable about the simple Amish way of life. Their food is homemade. They aren’t distracted by worldly things. Honestly, I am not sure if I could live without an electric stove but I could give up some things. What things could you give up to live simply?
My parents and I visited an Amish community a few years ago outside of Philadelphia, Pennsylvania. The countryside was beautiful. Because of my love of food, I most remember the markets and restaurants. Oh my goodness! If you like Southern cuisine, then you will love their food. My mouth is watering just thinking about their homemade bread and pies. Oh and I can’t forget their butter. It’s slap your mama good. If you find Amish butter at a market or grocery store near you, pick it up. I have some in my refrigerator now.
Ok back to bread. Another reason I was drawn to making bread was that the bread in the store has no flavor. My son loves bread so I buy it regularly. Each time I would try a new loaf hoping to obtain a tasty one. Without fail each loaf tasted the same as the last, bland. Yesterday it hit me. Why not make a loaf of bread yourself? And so I did. I named this bread Southern White Bread because of one very Southern ingredient, buttermilk. Sourdough bread is my favorite bread because of its sour notes. Though to make sourdough bread, you have to make a starter. I don’t have time for that process because I want the bread now. That is where the buttermilk comes into play. It is sour. Why not add some buttermilk to the dough to achieve that slightly sour flavor? It worked amazingly. This bread is perfect for sandwiches because it is soft and chewy. My favorite way to enjoy it is simply warm with butter.
If you are thinking, oh no bread is bad for you. Carbs!!!! There are numerous accounts of bread mentioned in the Bible. I say if it is good for the Lord then it is good for me.
Give us each day our daily bread. Luke 11:3. Can I get an amen?- me
Every day they continued to meet together in the temple courts. They broke bread in their homes and ate together with glad and sincere hearts… Acts 2:46
Again he asked, “What shall I compare the kingdom of God to? It is like the yeast that a woman took and mixed into about sixty pounds of flour until it worked all through the dough.” Luke 13:20-21…
“I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never go thirsty.” John 6:35
Southern White Bread
Add the yeast to a bowl of an electric stand mixer or to a large bowl.
Pour 1/4 cup of the milk in the bowl and stir until dissolved. 
Add the remaining milk, buttermilk, sugar, salt, butter and eggs. Mix until combined.
Add the flour and mix until combined.
Once the dough has been kneaded with the dough hooks, place in a cleaned, greased bowl. Cover with plastic wrap and allow to rise until doubled in size.
Once the dough has doubled in size, turn it out on a floured surface. Knead the dough for 3 minutes and then return to the greased bowl, cover and allow to rise again for 30 minutes. See the recipe below for the remaining instructions.
Use a serrated knife to slice the bread. 
My son and I love to eat the bread warm with Amish butter of course.
Southern White Bread
Print RecipeIngredients
- 2 1/4 teaspoons active dry yeast (1 packet)
- 3/4 cup whole milk, lukewarm
- 3/4 cup full fat buttermilk, lukewarm
- 1/3 cup granulated sugar*
- 1 tablespoon kosher salt
- 3 tablespoons butter, melted plus more for greasing
- 2 large eggs
- 5 to 5 1/2 cups all-purpose flour**
Instructions
In the bowl of an electric mixer, add the yeast and 1/4 cup of the milk. Stir until dissolved. (If you don't have an electric stand mixer, you can use a large mixing bowl and later the dough hooks of a handheld mixer.)
Add the remaining milk, buttermilk, sugar, salt, butter and eggs. Mix until combined.
Add 5 cups flour. Using the paddle attachment, mix until combined.
Switch to the hook attachment and knead the dough on low speed until the dough is stiff and slightly tacky, about 8 minutes. If you need to add more flour you can.
Grease a large bowl with butter and turn the dough out into the bowl. Flip the dough over so that the greased side is facing up. Cover with plastic wrap or a tea towel and place in a draft-free, warm spot until the dough has doubled in size, about 1 1/2 hours.
Once the dough has doubled in size, turn it out on a floured surface. Knead the dough for 3 minutes and then return to the greased bowl, cover and allow to rise again for 30 minutes.
Grease two 9x5-inch loaf pans with butter. Press the dough down with your hand to remove the air. Then, divide the dough in half and place each half into a loaf pan. Brush the tops of the loaves with melted butter.
Cover and let rise until the dough has doubled has risen just above the tops of the pans, about 45 minutes to 1 hour.
Preheat the oven to 400 degrees F. Bake the loaves for 10 minutes, then reduce the heat to 350 degrees F. Bake for 20 to 25 minutes or until the loaves are golden brown and sound hollow when tapped. Transfer the loaves to a wire rack to cool. Store in an air-tight container for up to 5 days.
Notes
*I prefer to use real cane sugar. It has a slight yellowish tint. **I prefer to use White Lilly brand flour.
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