Amish White Bread

This simple and fluffy Amish White Bread recipe is perfect for sandwiches, toast, or enjoying plain with butter. With a soft texture and slightly sweet flavor, it’s a classic homemade treat that’s easy to make and incredibly versatile.

Why You’ll Love This Recipe

• Soft and Fluffy: The texture is light and tender, ideal for sandwiches or breakfast toast.
• Simple Ingredients: Made with pantry staples, this bread is budget-friendly and wholesome.
• Customizable: Adjust the sweetness or swap ingredients to suit your taste.
• Beginner-Friendly: Straightforward instructions make it accessible to novice bakers.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 cup water, warmed to 110°F (43°C)
• 1 pinch powdered ginger (optional, helps activate yeast)
• 1 cup milk, warmed to 110°F (43°C)
• ⅔ cup sugar (adjust to taste)
• 1 ½ tablespoons active dry yeast
• 1 ½ teaspoons salt
• ¼ cup vegetable oil (or melted butter, cooled to 100°F)
• 5 ½ cups bread flour (may need slightly more or less)
• 2 tablespoons butter, melted (for brushing the tops)

Directions

Step 1: Activate the Yeast

1. In a large bowl, dissolve the sugar in warm water and milk.
2. Whisk in the yeast and powdered ginger (if using). Let sit for 5–10 minutes until foamy.

Step 2: Mix the Dough

1. Stir in 1 cup of flour, then whisk in the salt and oil.
2. Gradually add the remaining flour, one cup at a time, mixing until the dough pulls away from the sides of the bowl.

Step 3: Knead the Dough

1. Knead by machine for 5 minutes, or turn the dough onto a lightly floured surface and knead by hand for 10 minutes until smooth and elastic, adding flour as needed.

Step 4: First Rise

1. Lightly oil a large bowl and place the ball of dough inside, turning it to coat the surface with oil.
2. Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour, or until doubled in size.

Step 5: Shape the Loaves

1. Punch the dough down and knead for 3 minutes. Divide the dough in half and let it rest for 5 minutes.
2. Shape each portion into a loaf and place into greased 9×5-inch loaf pans. Brush the tops with melted butter.

Step 6: Second Rise

1. Let the dough rise for about 30 minutes, or until it’s risen an inch above the pans.

Step 7: Bake

1. Preheat your oven to 350°F (175°C).
2. Bake the loaves for 30 minutes, or until they sound hollow when tapped on the bottom.

Step 8: Cool and Serve

1. For a soft crust, brush the tops with melted butter immediately after baking.
2. Cover the loaves with a clean tea towel and let cool for 5 minutes. Remove from the pans and let cool completely before slicing.

Servings and Timing

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Rising Time: 1 hour 30 minutes
• Total Time: 2 hours 30 minutes
• Servings: 2 loaves (about 24 slices)
• Calories: ~240 kcal per slice

Variations

• Sweet Bread: Add 1 teaspoon vanilla extract and ½ teaspoon cinnamon to the dough.
• Whole Wheat Option: Substitute half the bread flour with whole wheat flour for a nuttier flavor.
• Herb Bread: Mix in chopped rosemary or thyme for a savory twist.
• Honey Substitute: Replace sugar with honey for a natural sweetness.

Tips for Perfect Amish White Bread

• Warm Liquid: Ensure the water and milk are at the correct temperature (110°F) to activate the yeast.
• Don’t Over-Knead: Knead just until smooth and elastic; over-kneading can result in tough bread.
• Proper Rising: Let the dough rise in a warm, draft-free area for the best texture.
• Soft Crust Tip: Covering the loaves with a tea towel after baking keeps the crust tender.

Storage/Reheating

• Storage: Store in a bread bag or airtight container at room temperature for up to 3 days.
• Freezing: Wrap the loaves tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before use.
• Reheating: Warm slices in a toaster or oven for a fresh taste.

FAQs

1. Can I use instant yeast instead of active dry yeast?

Yes, substitute equal amounts of instant yeast, skipping the activation step.

2. Can I reduce the sugar?

Yes, adjust the sugar to your taste, but reducing it too much may affect the dough’s rise.

3. What if I don’t have bread flour?

All-purpose flour works as a substitute, though bread flour yields a chewier texture.

4. How do I know when the dough has risen enough?

The dough should double in size and leave an indentation when gently pressed with a finger.

5. Can I use a stand mixer for kneading?

Absolutely! Use the dough hook attachment and knead for about 5 minutes.

6. How can I make the bread dairy-free?

Use plant-based milk and oil instead of butter.

7. Why is my bread dense?

Dense bread can result from under-kneading or insufficient rising time.

8. Can I make rolls instead of loaves?

Yes, shape the dough into rolls and bake at 350°F for 20–25 minutes.

9. How do I slice the bread without crushing it?

Use a serrated knife and let the bread cool completely before slicing.

10. Can I add seeds or nuts?

Yes, mix in sunflower seeds, flaxseeds, or chopped nuts for added texture.

Conclusion

Amish White Bread is a soft, fluffy, and versatile homemade bread perfect for any occasion. Whether you’re making sandwiches, toast, or enjoying a warm slice with butter, this recipe is a timeless classic. Easy to prepare and always a hit, it’s sure to become a family favorite. Happy baking!

Amish White Bread

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• Author: Asma
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 30 minutes
• Yield: 2 loaves 1x
• Category: Bread
• Method: Baking
• Cuisine: Amish

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Description

This Amish White Bread is soft, fluffy, and perfect for sandwiches or toast. Easy to make at home, it’s a comforting classic that’s ideal for any bread lover!

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Ingredients

Units USM Scale 1x2x3x

• 1 cup water, warmed to 110°F
• 1 pinch powdered ginger (optional, helps activate yeast)
• 1 cup milk, warmed to 110°F
• 2/3 cup sugar (adjust to taste)
• 1 1/2 tablespoons active dry yeast
• 1 1/2 teaspoons salt
• 1/4 cup vegetable oil (or melted coconut oil, cooled to 100°F, or melted butter)
• 5 1/2 cups bread flour (plus more as needed)
• 2 tablespoons butter, melted

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Instructions

Step 1: Activate the Yeast

1. Dissolve sugar in the warm water and milk in a large mixing bowl.
2. Whisk in yeast (and ginger if using). Let sit for 5–10 minutes until foamy.

Step 2: Begin the Dough

1. Stir in 1 cup of the flour. Whisk in the salt and oil.
2. Gradually add the remaining flour, 1 cup at a time, mixing until the dough pulls away from the sides of the bowl.

Step 3: Knead the Dough

1. If using a mixer, knead for 5 minutes.
2. For hand kneading, turn the sticky dough onto a lightly floured surface and knead for 10 minutes, adding flour as needed, until the dough is smooth and elastic.

Step 4: First Rise

1. Place the dough in an oiled bowl, turning to coat the top. Cover with a damp cloth and let rise in a warm place until doubled in size (about 1 hour).

Step 5: Shape the Loaves

1. Punch down the dough and knead for 3 minutes. Divide in half and let rest for 5 minutes.
2. Shape into loaves and place in greased 9×5-inch loaf pans. Brush tops with melted butter.

Step 6: Second Rise

1. Cover loosely and let rise for 30 minutes, or until the dough rises about 1 inch above the pan.

Step 7: Bake the Bread

1. Preheat the oven to 350°F.
2. Bake for 30 minutes, or until the loaves sound hollow when tapped.

Step 8: Cool the Bread

1. Brush the tops with butter for a soft crust. Cover the loaves with a clean tea towel as they cool.
2. After 5 minutes, remove loaves from pans and let cool completely on a wire rack under the tea towel.

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Notes

• For a softer texture, use all-purpose flour instead of bread flour.
• Store bread in a sealed bag or container at room temperature for up to 3 days, or freeze for longer storage.
• This recipe is perfect for beginner bread bakers due to its simplicity and forgiving nature.

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Nutrition

• Serving Size: 1
• Calories: ~240 kcal per slice