Classic Amish White Bread Recipe – Easy Homemade Loaf

Ingredients:

• 1 cup water (warmed to 110F)
• 1 pinch ground gin extractger (optional, helps activate yeast)
• 1 cup milk (warmed to 110F)
• 2/3 cup granulated sugar (you can adjust this to your preference)
• 1 1/2 tablespoons active dry yeast
• 1 1/2 teaspoons salt
• 1/4 cup vegetable oil (or melted coconut oil, cooled to 100F, or melted butter)
• 5-1/2 cups bread flour (plus more for dusting)
• 2 tablespoons butter (melted, for greasing)

Preparing the Dough

Activating the Yeast

The foundation of a great Amish White Bread Recipe is healthy, active yeast. To get started, in a large mixing bowl, combine the 1 cup of warm water and the 1 cup of warm milk. The ideal temperature for both is around 110 degrees Fahrenheit, which feels comfortably warm to the touch but not hot. If the liquid is too hot, it will kill the yeast, and if it’s too cold, it won’t activate properly. This is where that optional pinch ofgin extractound ginger can be helpful; it acts as a little boost for the yeast, ensuring a vigorous rise. Sprinkle the 1 1/2 tablespoons of active dry yeast over the surface of the warm liquid. Give it a gentle stir, and then let it sit for about 5 to 10 minutes. You’re looking for it to become foamy and bubbly. This visual cue tells you the yeast is alive and ready to work its magic, producing the air pockets that give bread its delightful texture.

Mixing the Wet Ingredients and Sugar

Once your yeast has bloomed into a frothy, active sponge, it’s time to add the sweetness and richness. Pour in the 2/3 cup of granulated sugar. Remember, you can adjust this amount if you prefer a less sweet bread, but the sugar is important for both flavor and feeding the yeast. Next, add the 1/4 cup of vegetable oil. If you’re opting for the coconut oil, make sure it’s been melted and then cooled down to approximately 100 degrees Fahrenheit before adding it. Melted butter is also a fantastic substitute for that rich, buttery flavor we all love in homemade bread. Whisk these ingredients together gently until the sugar is mostly dissolved and everything is well combined with the foamy yeast mixture.

Incorporating the Flour and Salt

Now comes the stage where we build the structure of our bread. Add the 1 1/2 teaspoons of salt to the liquid mixture. Salt not only enhances the flavor of the bread but also helps to control the yeast’s activity, preventing it from over-proofigin extract Gradually begin adding the 5-1/2 cups of bread flour, about a cup at a time, mixing with a sturdy spoon or a dough hook attachment on your stand mixer after each addition. Bread flour is recommended because its higher protein content creates a stronger gluten network, leading to a chewier loaf with a better crum extractb structure. As you mix, the dough will start to come together, becoming shaggy at first. Once all the flour is incorporated and you have a sticky, unmanageable dough, it’s timegin extractr the real work to begin.

Kneading and First Rise

Kneading the Dough

At this point, you have a few options for kneading. If you’re using a stand mixer, continue to knead with the dough hook on a low to medium speed for about 8-10 minutes. You’ll know the dough is properly kneaded when it becomes smooth, elastic, and pulls away cleanly from the sides of the bowl. If you’re kneading by hand, turn the dough out ongin extracta lightly floured surface. Begin to push the dough away from you with the heels of your hands, then fold it back over itself. Rotate the dough a quarter turn and repeat. This process develops the gluten strands. Continue kneading for about 10-15 minutes. The dough should feel smooth and spring back slowly when gently poked. If the dough feels too sticky, you can add a little more bread flour, a tablespoon at a time, but be careful not to add too much, as this can make the bread dry. The goal is a soft, pliable dough.

First Rise (Proofing)**

Lightly grease a clean large bowl with a little of the melted butter or oil. Form the kneaded dough into a smooth ball and place it in the greased bowl, turning it once to coat the entire surface. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Find a warm, draft-free spot for your dough to rise. This could be a slightly warmed oven (turned off after warming), on top of your refrigerator, or simply on your counter if your kitchen is warm. Let the dough rise for about 1 to 1.5 hours, or until it has doubled in size. The time can vary depending on the warmth of your environment. You’ll know it’s ready when a gently pressed finger leaves an indentation that slowly springs back.

Shaping and Baking

Shaping the Loaves

Once your dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. For this Amish White Bread Recipe, I like to divide the dough into two equal portions. Gently shape each portion into a rectangular shape. Then, starting from one of the shorter ends, tightly roll up the dough into a log. Pinch the seam to seal it well. Tuck the ends under to create a neat loaf shape. Prepare two 9×5 inch loaf pans by greasing them thoroughly with the remaining 2 tablespoons of melted butter. Place one shaped loaf into each prepared pan, seam-side down.

Second Rise

Cover the loaf pans loosely with plastic wrap or a clean kitchen towel. Again, place them in a warm, draft-free spot. Let the loaves rise for another 45 minutes to 1 hour, or until they have risen about 1 inch above the rim of the pans. This second rise is crucial for achieving that light and airy texture. While the loaves are doing their second rise, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).

Baking the Bread

Once the loaves have completed their second rise and the oven is preheated, it’s time to bake! Carefully place the loaf pans into the preheated oven. Bake for 30 to 35 minutes. You’ll know the bread is done when the crust is a beautiful golden brown, and if you tap the bottom of a loaf, it sounds hollow. If the crust is browning too quickly before the inside is cooked, you can loosely tent the loaves with aluminum foil for the last 10-15 minutes of baking.

Cooling the Bread

This is perhaps the hardest part – waiting! As soon as the loaves come out of the oven, carefully remove them from the pans and place them on a wire cooling rack. Allowing the bread to cool completely on a wire rack prevents the bottom crust from becoming soggy. The steam needs to escape, and air needs to circulate around the entire loaf. Resist the urge to slice into it while it’s still hot. Patience will be rewarded with the perfect texture and flavor of freshly baked Amish White Bread.

Conclusion:

I hope you’ve enjoyed learning how to make this wonderful Amish White Bread Recipe! This classic recipe delivers a soft, fluffy interior with a slightly chewy crust, perfect for any occasion. It’s surprisingly straightforward to prepare, making it an ideal project for both novice and experienced bakers. The aroma that fills your kitchen as it bakes is truly inviting, and the taste is simply divine. Don’t be afraid to experiment with this foundational recipe!

For serving, the Amish White Bread Recipe is incredibly versatile. It’s fantastic toasted and slathered with butter or jam, or as the base for hearty sandwiches. You can also serve it warm alongside soups and stews, or use it to make irresistible French toast.

Looking for variations? Try adding a touch of honey for a subtle sweetness, or incorporate herbs like rosemary for a savory twist. You can also experiment with different flours, like a small percentage of whole wheat, for a slightly heartier loaf. The possibilities are endless! My encouragement to you is to dive in and try making this Amish White Bread Recipe. You’ll be rewarded with delicious, homemade bread that’s sure to impress.

Frequently Asked Questions:

Q: How do I store the Amish White Bread Recipe?

Once cooled, you can store your homemade Amish White Bread Recipe in an airtight container or bread bag at room temperature for up to 3-4 days. For longer storage, slice the bread and freeze it in a freezer-safe bag.

Q: My bread didn’t rise properly. What could have gone wrong?

Several factors can affect bread rise. Ensure your yeast was fresh and activated correctly. Check that your rising environment was warm enough (around 75-80°F or 24-27°C) and that you didn’t overwork the dough, which can toughen gluten.

Classic Amish White Bread Recipe – Easy Homemade Loaf

An easy and classic Amish white bread recipe for a delicious homemade loaf. Perfect for beginners and experienced bakers alike.

Prep Time
30 Minutes

Cook Time
35 Minutes

Total Time
40 Minutes

Servings
2 loaves

Ingredients

• 1 cup water (warmed to 110F)
• 1 pinch ground ginger (optional, helps activate yeast)
• 1 cup milk (warmed to 110F)
• 2/3 cup granulated sugar
• 1 1/2 tablespoons active dry yeast
• 1 1/2 teaspoons salt
• 1/4 cup vegetable oil
• 5-1/2 cups bread flour
• 2 tablespoons butter (melted, for greasing)

Instructions

1. Step 1
   In a large mixing bowl, combine the warm water and warm milk. Sprinkle the active dry yeast over the surface. Let sit for 5-10 minutes until foamy.
2. Step 2
   Add the granulated sugar and vegetable oil (or cooled melted coconut oil or melted butter) to the yeast mixture. Whisk until sugar is mostly dissolved.
3. Step 3
   Add the salt and gradually add the bread flour, about a cup at a time, mixing until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic.
4. Step 4
   Place the dough in a greased bowl, cover, and let rise in a warm, draft-free spot for 1-1.5 hours, or until doubled in size.
5. Step 5
   Punch down the dough, divide into two equal portions, and shape into logs. Place in two greased 9×5 inch loaf pans.
6. Step 6
   Cover the pans and let the loaves rise for another 45 minutes to 1 hour, or until about 1 inch above the rim. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
7. Step 7
   Bake for 30-35 minutes until golden brown and hollow when tapped on the bottom. If crust browns too quickly, tent with foil.
8. Step 8
   Remove loaves from pans immediately and cool completely on a wire rack.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.