Amish White Bread

Amish White Bread is a classic, slightly sweet, and incredibly soft homemade bread that has been cherished for generations. Its tender crumb and delightful flavor make it a favorite for sandwiches, toast, or simply enjoying fresh from the oven with a pat of butter. This recipe is straightforward and perfect for both novice and experienced bakers looking to create a comforting loaf at home.

Why You’ll Love This Recipe

• Simplicity: Made with basic pantry ingredients, this bread is both accessible and easy to prepare.
• Versatility: Its mild sweetness complements both savory and sweet toppings, making it suitable for any meal.
• Texture: The bread boasts a soft, fluffy interior with a light crust, offering a delightful eating experience.

Ingredients

• 2 cups warm water (110°F/45°C)
• ⅔ cup white sugar
• 1½ tablespoons active dry yeast
• ¼ cup vegetable oil
• 1½ teaspoons salt
• 6 cups bread flour

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Activate the Yeast: In a large bowl, dissolve the sugar in warm water. Sprinkle the yeast over the water and let it sit until it becomes foamy, about 5 to 10 minutes.
2. Prepare the Dough: Add the oil and salt to the yeast mixture. Gradually mix in the flour, one cup at a time, until a soft dough forms.
3. Knead the Dough: Turn the dough onto a lightly floured surface and knead until smooth and elastic, approximately 6 to 8 minutes.
4. First Rise: Place the dough in a well-oiled bowl, turning it to coat all sides. Cover with a damp cloth and let it rise in a warm place until doubled in size, about 1 hour.
5. Shape the Loaves: Punch down the dough to release air. Divide it in half and shape each portion into a loaf. Place the loaves into two greased 9×5-inch loaf pans.
6. Second Rise: Cover the loaf pans with a damp cloth and let the dough rise until it has risen about 1 inch above the pans, approximately 30 minutes.
7. Bake: Preheat the oven to 350°F (175°C). Bake the loaves for 30 minutes, or until the tops are golden brown and the bread sounds hollow when tapped.
8. Cool: Remove the bread from the pans and let them cool on a wire rack before slicing.

Servings and Timing

• Yield: 2 loaves (approximately 24 slices)
• Preparation Time: 20 minutes
• Rising Time: 1 hour 30 minutes
• Baking Time: 30 minutes
• Total Time: Approximately 2 hours 20 minutes

Variations

• Whole Wheat: Substitute half of the bread flour with whole wheat flour for a heartier loaf.
• Honey-Sweetened: Replace the white sugar with honey to impart a different sweetness and flavor profile.
• Herb-Infused: Add finely chopped herbs like rosemary or thyme to the dough for an aromatic twist.

Storage/Reheating

• Storage: Once completely cooled, store the bread in an airtight container or plastic bag at room temperature for up to 3 days.
• Freezing: Wrap the loaves tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before use.
• Reheating: To enjoy warm slices, wrap them in aluminum foil and heat in a preheated 350°F (175°C) oven for about 10 minutes.

FAQs

What makes Amish White Bread different from regular white bread?

Amish White Bread is typically sweeter and softer than standard white bread, often incorporating more sugar and sometimes milk or butter to enrich the dough.

Can I use all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour; however, the bread may be slightly less chewy and not rise as high due to the lower protein content.

How do I know if my yeast is active?

After dissolving the yeast in warm water with sugar, it should become foamy within 5 to 10 minutes. If it doesn’t, the yeast may be inactive or the water temperature might have been too hot or too cold.

Is it necessary to use sugar in the recipe?

Sugar not only sweetens the bread but also feeds the yeast, aiding in fermentation and contributing to the soft texture. Reducing the sugar may affect the bread’s rise and tenderness.

Can I make this bread without a stand mixer?

Absolutely. This bread can be mixed and kneaded entirely by hand; it may just require a bit more effort during the kneading process.

How can I tell if the bread is fully baked?

The loaves should be golden brown and sound hollow when tapped on the bottom. An internal temperature of 190°F (88°C) is a good indicator of doneness.

Why did my bread turn out dense?

Dense bread can result from insufficient kneading, not allowing the dough to rise fully, or using flour with a lower protein content. Ensure proper kneading and rising times for the best texture.

Can I add mix-ins like nuts or dried fruit?

Yes, you can fold in additions like chopped nuts, dried fruits, or seeds during the final stages of mixing for added flavor and texture.

How should I store the bread to keep it fresh?

Store the cooled bread in an airtight

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