Amish White Bread Recipe

There’s something undeniably comforting about the aroma of freshly baked bread wafting through the house. It’s a scent that evokes feelings of warmth, home, and simple pleasures. Recently, I stumbled upon a recipe for Amish White Bread, and let me tell you, it has become a family favorite. From the first knead to the last crumb, the process is incredibly satisfying, and the result is nothing short of heavenly. My kids, usually picky eaters, devoured slices still warm from the oven, slathered with butter, and my husband, a self-proclaimed bread connoisseur, declared it the best homemade white bread he’s ever tasted. It’s soft, slightly sweet, and perfectly versatile – equally delicious toasted for breakfast, piled high with sandwich fillings for lunch, or served alongside a hearty dinner. This isn’t just bread; it’s an experience, a taste of simple homemade goodness that will have you reaching for seconds, and then thirds. If you’re looking for a bread recipe that’s easy to follow, yields consistently delicious results, and brings that comforting homemade touch to your table, look no further. This Amish White Bread recipe is a true gem, and I’m thrilled to share it with you.

Ingredients

The beauty of Amish White Bread lies in its simplicity. You won’t find any fancy or hard-to-source ingredients here, just pantry staples that come together to create something truly special. Each ingredient plays a crucial role in the final texture and flavor of the bread, so using quality components will undoubtedly elevate your baking experience. Let’s delve into each ingredient and understand its purpose:

• Active Dry Yeast (2 ¼ teaspoons or 1 packet): Yeast is the heart and soul of any bread recipe, and Amish White Bread is no exception. Active dry yeast is a living organism that, when activated, consumes sugar and produces carbon dioxide gas. This gas is what creates the airy pockets in the dough, resulting in the light and fluffy texture we all crave in white bread. It’s crucial to ensure your yeast is fresh for optimal rising. If you’re unsure about its freshness, you can test it by proofing it in warm water with a pinch of sugar – it should become foamy within 5-10 minutes.
• Warm Water (1 ½ cups, approximately 105-115°F): The temperature of the water is critical for activating the yeast properly. Water that is too cold will not activate the yeast, while water that is too hot can kill it. Aim for lukewarm water, similar to bathwater temperature. Using a thermometer is the most accurate way to ensure the correct temperature. Warm water also helps to dissolve the sugar and salt, creating a more homogenous environment for the yeast to thrive in.
• Granulated Sugar (¼ cup): Sugar serves a dual purpose in this recipe. Firstly, it provides food for the yeast, accelerating its activity and contributing to a faster and more robust rise. Secondly, sugar adds a touch of sweetness to the bread, which is a hallmark of Amish White Bread. This subtle sweetness balances the savory notes and enhances the overall flavor profile, making it incredibly palatable.
• Salt (1 ½ teaspoons): Salt is often underestimated in baking, but it is essential for both flavor and gluten development. Salt controls the yeast activity, preventing it from rising too quickly, which can lead to a weak gluten structure and collapse. It also tightens the gluten strands, resulting in a stronger and more elastic dough. Furthermore, salt enhances the flavor of the bread, bringing out the subtle nuances of the other ingredients and preventing it from tasting bland. Use regular table salt or fine sea salt for this recipe.
• Vegetable Oil (¼ cup): Vegetable oil contributes to the tenderness and moistness of the Amish White Bread. It coats the gluten strands, preventing them from becoming too tough and chewy. Oil also helps to extend the shelf life of the bread, keeping it softer for longer. You can use any neutral-flavored vegetable oil, such as canola oil, soybean oil, or even melted coconut oil for a slightly different flavor profile (though traditional Amish recipes usually stick to neutral oils).
• All-Purpose Flour (4 ½ – 5 cups): All-purpose flour is the foundation of this bread. It provides the structure and gluten necessary for a well-risen and chewy loaf. Gluten is a protein complex that develops when flour is hydrated and kneaded. The amount of flour needed can vary slightly depending on humidity and the specific brand of flour used. Start with 4 ½ cups and gradually add more, a tablespoon at a time, until the dough is smooth, elastic, and slightly tacky but not sticky. Using high-quality all-purpose flour will yield the best results.

Instructions

Making Amish White Bread is a rewarding process, and while it requires some time for rising, the actual hands-on time is relatively minimal. Follow these step-by-step instructions carefully, and you’ll be rewarded with a beautiful and delicious loaf of homemade bread.

Step 1: Activate the Yeast

In a large mixing bowl, or the bowl of your stand mixer, combine the warm water and granulated sugar. Stir until the sugar is dissolved. Sprinkle the active dry yeast over the sugar-water mixture. Let it stand for 5-10 minutes, or until the yeast becomes foamy. This step, known as proofing the yeast, ensures that your yeast is active and ready to leaven the dough. The foaminess indicates that the yeast is alive and producing carbon dioxide. If the yeast doesn’t foam, it might be old or inactive, and you’ll need to start with fresh yeast.

Step 2: Combine Wet and Dry Ingredients

Once the yeast is foamy, add the vegetable oil and salt to the bowl. Stir to combine. Gradually add the all-purpose flour, one cup at a time, mixing on low speed with a dough hook attachment (if using a stand mixer) or with a wooden spoon (if mixing by hand). After each addition of flour, mix until just combined. As you add more flour, the dough will start to come together and become shaggy.

Step 3: Knead the Dough

Once most of the flour is incorporated, turn the dough out onto a lightly floured surface. Knead the dough for 8-10 minutes, or until it becomes smooth, elastic, and slightly tacky but not sticky. If using a stand mixer, knead with the dough hook on medium-low speed for 6-8 minutes. Kneading is crucial for developing the gluten in the flour, which gives the bread its structure and chewiness. Properly kneaded dough will be smooth and springy to the touch. If the dough is too sticky, add a tablespoon of flour at a time while kneading, until it reaches the desired consistency.

Step 4: First Rise (Bulk Fermentation)

Place the kneaded dough in a lightly oiled large bowl, turning to coat all sides with oil. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1 ½ hours, or until it has doubled in size. A warm place is essential for optimal yeast activity. You can place the bowl in a slightly warmed oven (turned off), a sunny spot, or simply on your countertop if your kitchen is warm enough. The dough doubling in size indicates that the yeast has produced enough carbon dioxide for the first rise, also known as bulk fermentation.

Step 5: Punch Down and Divide the Dough

Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Divide the dough in half. Punching down the dough redistributes the yeast and evens out the temperature, preparing it for the second rise and shaping. Dividing the dough ensures you get two standard-sized loaves.

Step 6: Shape the Loaves

Shape each half of the dough into a loaf. To do this, gently flatten each piece of dough into a rectangle. Starting from one short end, roll the dough up tightly, pinching the seam closed as you go. Tuck the ends under to create a smooth loaf shape. Place each loaf seam-down in a greased 9×5 inch loaf pan. Proper shaping ensures an even rise and a well-formed loaf. Greasing the loaf pans prevents the bread from sticking.

Step 7: Second Rise (Proofing)

Cover the loaf pans loosely with plastic wrap or a clean kitchen towel. Let the dough rise again in a warm place for 30-45 minutes, or until it has almost doubled in size and is puffy. This second rise, called proofing, allows the dough to rise again after shaping, resulting in a lighter and more airy final texture. Be careful not to over-proof the dough, as it can collapse during baking. It should be puffy but still slightly springy to the touch.

Step 8: Bake the Bread

Preheat oven to 350°F (175°C). Once the oven is preheated, bake the loaves for 30-35 minutes, or until golden brown and the internal temperature reaches 200-210°F (93-99°C). You can check for doneness by inserting a thermometer into the center of a loaf. The golden brown crust indicates that the bread is cooked through, and the internal temperature confirms it is fully baked and not doughy inside.

Step 9: Cool and Slice

Remove the loaves from the oven and let them cool in the pans for 5-10 minutes before transferring them to a wire rack to cool completely. Cooling on a wire rack prevents the bottom of the loaves from becoming soggy. Allow the bread to cool completely before slicing. Slicing warm bread can be difficult and can result in a gummy texture. Patience is key – letting it cool completely allows the internal structure to set, making it easier to slice and enjoy.

Nutrition Facts (per serving)

Please note that the following nutrition information is an estimate and can vary based on specific ingredients, serving size, and preparation methods. This information is based on an estimated serving size of one slice (approximately 1/16th of the total recipe).

• Servings: Approximately 16 slices per recipe (2 loaves, 8 slices per loaf)
• Calories per serving: Approximately 180-220 calories

Estimated Nutritional Breakdown (per serving):

• Total Fat: 4-6 grams
  • Saturated Fat: <1 gram
  • Trans Fat: 0 grams
  • Polyunsaturated Fat: 2-3 grams
  • Monounsaturated Fat: 1-2 grams
• Cholesterol: 0 mg
• Sodium: 150-200 mg
• Total Carbohydrate: 30-35 grams
  • Dietary Fiber: 1-2 grams
  • Total Sugars: 4-6 grams
• Protein: 4-5 grams

Disclaimer: This nutritional information is for general guidance only and should not be considered a substitute for professional dietary advice. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use.

Preparation Time

Amish White Bread, like most homemade bread, requires some time for rising, but the active preparation time is quite manageable. Here’s a breakdown of the estimated preparation time:

• Active Prep Time: Approximately 30-40 minutes (This includes measuring ingredients, mixing, kneading, shaping)
• Rising Time (First Rise): 1- 1 ½ hours
• Rising Time (Second Rise/Proofing): 30-45 minutes
• Baking Time: 30-35 minutes
• Cooling Time: 1-2 hours (minimum recommended for complete cooling)

Total Time (approximate): 3 hours – 4 hours (from start to fully cooled bread)

While the total time may seem lengthy, remember that much of this time is hands-off rising time, allowing you to attend to other tasks while the yeast works its magic. The active time commitment is relatively short, making this recipe accessible even for busy bakers.

How to Serve Amish White Bread

The versatility of Amish White Bread is one of its greatest strengths. Its soft texture and subtle sweetness make it a perfect accompaniment to a wide variety of dishes and occasions. Here are some delightful ways to serve and enjoy your homemade Amish White Bread:

• Classic Butter and Jam: The simplest and perhaps most satisfying way to enjoy fresh Amish White Bread is with a generous slather of butter and your favorite jam or jelly. The warm bread melts the butter beautifully, creating a comforting and classic breakfast or snack.
• Toast for Breakfast: Toasted slices of Amish White Bread are wonderfully crispy on the outside and still soft on the inside. Top with avocado, scrambled eggs, cream cheese, or your preferred toast toppings for a hearty and delicious breakfast.
• Sandwiches Galore: Amish White Bread is an excellent choice for sandwiches. Its sturdy yet soft texture holds up well to fillings without becoming soggy. Use it for classic deli sandwiches, grilled cheese, BLTs, or even gourmet creations.
• Alongside Soups and Stews: A warm slice of Amish White Bread is the perfect accompaniment to hearty soups, stews, and chili. It’s ideal for soaking up flavorful broths and adding a comforting carbohydrate element to your meal.
• Bread for Dips and Spreads: Cut into cubes or slices, Amish White Bread can be served with various dips and spreads, such as hummus, spinach artichoke dip, or cheese spreads. Its mild flavor allows the dips to shine.
• Garlic Bread Upgrade: Transform your Amish White Bread into delicious garlic bread. Slice the loaf lengthwise, spread with garlic butter, and bake until golden and fragrant.
• Bread Pudding Base: Stale Amish White Bread (though it rarely lasts long enough to get stale!) is perfect for making bread pudding. Its soft texture soaks up the custard beautifully, creating a comforting and decadent dessert.
• Croutons for Salads: Cube day-old Amish White Bread, toss with olive oil and seasonings, and bake or air fry until crispy to make homemade croutons for salads.
• French Toast Delight: Amish White Bread makes exceptionally fluffy and flavorful French toast. Its soft crumb soaks up the egg mixture perfectly, resulting in a breakfast treat that’s sure to impress.

Additional Tips for Baking Perfect Amish White Bread

While the Amish White Bread recipe is straightforward, these additional tips can help you achieve consistently perfect results and elevate your baking game:

1. Water Temperature is Key: Ensure your water is within the optimal temperature range of 105-115°F (40-46°C) for activating the yeast. Too cold, and the yeast won’t activate; too hot, and you risk killing the yeast. Using a kitchen thermometer is the best way to guarantee accuracy.
2. Don’t Over-Knead, Don’t Under-Knead: Kneading is essential for gluten development, but over-kneading can result in tough bread. Knead for the recommended 8-10 minutes, or until the dough is smooth and elastic. Under-kneading can lead to a dense and less airy loaf.
3. Warm Place for Rising is Crucial: Yeast thrives in warm environments. Find a consistently warm spot for your dough to rise. A slightly warmed oven (turned off), a sunny windowsill (away from direct scorching sun), or even placing the bowl in a microwave (turned off) with a cup of hot water can create a suitable warm and humid environment.
4. Proofing is Important, But Don’t Over-Proof: Allow the dough to proof for the recommended time until it is puffy and almost doubled in size. Over-proofing can cause the dough to collapse during baking, resulting in a flat and dense loaf. Gently poke the dough – if the indentation slowly springs back, it’s properly proofed. If it deflates, it’s over-proofed.
5. Oven Temperature Accuracy Matters: Oven temperatures can vary. Use an oven thermometer to ensure your oven is accurately preheated to 350°F (175°C). Baking at the correct temperature is essential for even baking and proper browning. If your bread is browning too quickly, you can loosely tent it with foil during the last 10-15 minutes of baking.

Frequently Asked Questions (FAQ)

Here are some common questions bakers often have when making Amish White Bread:

Q1: Can I use instant yeast instead of active dry yeast?

A: Yes, you can substitute instant yeast for active dry yeast. Use the same amount (2 ¼ teaspoons or 1 packet). However, with instant yeast, you can typically skip the proofing step and add the yeast directly to the dry ingredients. Follow the instructions on your instant yeast package, as some brands may recommend slightly different procedures. You may still get a slightly better rise if you allow the instant yeast to proof for a few minutes in warm water, but it is not strictly necessary.

Q2: Can I make this recipe with whole wheat flour?

A: While this recipe is specifically for white bread, you can incorporate some whole wheat flour for a slightly healthier and nuttier version. Start by substituting up to 1-2 cups of the all-purpose flour with whole wheat flour. Whole wheat flour absorbs more liquid, so you may need to add a tablespoon or two of extra water if the dough seems too dry. Keep in mind that using too much whole wheat flour can result in a denser loaf. Experiment to find the right balance for your taste.

Q3: How do I store Amish White Bread to keep it fresh?

A: To keep your Amish White Bread fresh, store it at room temperature in an airtight container or a tightly sealed plastic bag. Avoid storing it in the refrigerator, as this can dry out the bread and make it stale faster. Properly stored, Amish White Bread should stay fresh for 3-4 days.

Q4: Can I freeze Amish White Bread?

A: Yes, Amish White Bread freezes beautifully. Allow the bread to cool completely after baking. Wrap each loaf tightly in plastic wrap, then in foil, or place in a freezer-safe bag. Frozen bread can be stored for up to 2-3 months. To thaw, simply remove from the freezer and let it thaw at room temperature for a few hours. You can also reheat it briefly in a low oven (around 300°F or 150°C) to refresh its texture.

Q5: My bread is dense and didn’t rise much. What went wrong?

A: There are several possible reasons why your bread might be dense and didn’t rise sufficiently. Common culprits include:

• Inactive Yeast: Ensure your yeast is fresh and properly activated. If it didn’t foam during proofing, it might be inactive.
• Water Temperature: Water that is too cold or too hot can inhibit yeast activity. Use a thermometer to ensure the correct temperature (105-115°F).
• Not Enough Kneading: Insufficient kneading can result in weak gluten development, leading to a poor rise. Knead for the recommended time.
• Rising in a Cold Place: Yeast needs a warm environment to rise properly. Find a warm spot for both the first and second rise.
• Too Much Flour: Adding too much flour can make the dough dense and inhibit rising. Measure flour accurately and add it gradually until the dough is smooth and elastic, but still slightly tacky.

By following these tips and troubleshooting common issues, you’ll be well on your way to baking perfect loaves of Amish White Bread every time! Enjoy the simple pleasure of homemade bread and the delightful taste of Amish tradition.

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