Name: Classic Amish White Bread Recipe - Easy Homemade Loaf
Prep time: 30 min
Cook time: 35 min
Total time: 2 h 5 min
Yield: 2 loaves
Ingredients: 1 cup warm water (approximately 110F); 1 pinch ground ginger powder (optional, but it can help activate your yeast); 1 cup warm milk (approximately 110F); 2/3 cup granulated sugar (feel free to reduce this if you prefer a less sweet bread); 1 1/2 tablespoons active dry yeast; 1 1/2 teaspoons salt; 1/4 cup vegetable oil (melted coconut oil or melted butter can be used instead; if using coconut oil, ensure it's melted and cooled to around 100F before proceeding); 5-1/2 cups bread flour (you might need slightly more or less depending on humidity and flour type); 2 tablespoons unsalted butter, melted

Amish White Bread Recipe is more than just a loaf of bread; it’s a warm hug from your grandma’s kitchen, a testament to simple, honest ingredients transformed into something truly magical. There’s a reason why this classic is so beloved. It’s the unparalleled softness, the subtle sweetness, and that irresistible aroma that fills your home as it bakes, promising pure comfort with every bite. Unlike many store-bought varieties, this Amish White Bread Recipe delivers a wholesome taste and texture that’s simply unmatched. What makes it truly special is its heritage – a recipe passed down through generations, perfected for its delightful simplicity and incredible versatility. Whether you’re toasting it for breakfast, making a hearty sandwich, or simply enjoying a slice with a dollop of butter, this bread is guaranteed to become a cherished staple in your home.

Ingredients:

1 cup warm water (approximately 110F)
1 pinch ground gin extractger powder (optional, but it can help activate your yeast)
1 cup warm milk (approximately 110F)
2/3 cup granulated sugar (feel free to reduce this if you prefer a less sweet bread)
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil (melted coconut oil or melted butter can be used instead; if using coconut oil, ensure it’s melted and cooled to around 100F before proceeding)
5-1/2 cups bread flour (you might need slightly more or less depending on humidity and flour type)
2 tablespoons unsalted butter, melted

Preparing the Dough

Activating the Yeast

The first crucial step in creating our delicious Amish White Bread Recipe is to properly activate the yeast. In a large mixing bowl, combine the warm water and warm milk. The temperature is important here – around 110F is ideal. If it’s too hot, it will kill the yeast; too cold, and it won’t activate effectively. You can test this by seeing if it feels comfortably warm to the touch. Now, sprinkle the active dry yeast over the warm liquid. If you’re using the optionalgin extractound ginger, add that now as well; it acts as a fantastic catalyst to get the yeast working. Stir it gently just to combine, and then let it sit undisturbed for about 5 to 10 minutes. You’re looking for a foamy, bubbly layer to form on the surface. This tells you your yeast is alive and ready to go. If you don’t see this foamy action, your yeast might be old or the water wasn’t the right temperature, and you’ll need to start this step again with fresh yeast.

Mixing the Wet and Dry Ingredients

Once your yeast mixture is beautifully foamy, it’s time to add the other ingredients that will form our dough. To the yeast mixture, add the granulated sugar, salt, and the vegetable oil (or your chosen alternative like cooled melted coconut oil or melted butter). Give this a good stir to incorporate everything. Now, it’s time to add the flour. I like to add about half of the bread flour at this stage and mix it in until it’s mostly combined. This makes it easier to incorporate the remaining flour later. The dough will start to thicken considerably.

Kneading the Dough

After the initial mixing, the dough will be quite shaggy and sticky. This is where the magic of kneading comes in. I recommend turning the dough out onto a lightly floured surface. If you have a stand mixer with a dough hook, you can certainly use that, but kneading by hand is a rewarding experience for this Amish White Bread Recipe. Start by gently folding and pushing the dough with the heels of your hands. Initially, it will be very sticky, and you might be tempted to add too much extra flour, but resist the urge! Gradually add just enough flour to prevent it from sticking excessively to your hands and the work surface. Knead for about 8-10 minutes. The goal is to develop the gluten in the flour, which gives the bread its structure and chewy texture. You’ll know you’ve kneaded enough when the dough becomes smooth, elastic, and springs back slowly when you gently poke it with your finger. It should no longer feel overly sticky.

First Rise

First Proofing

Now that we have a beautifully kneaded dough, it’s time to let it rise. Lightly grease a large, clean bowl with a little bit of oil or cooking spray. Place the kneaded dough into the greased bowl, turning it once to ensure the entire surface is coated with a thin layer of oil. This prevents the dough from drying out as it rises. Cover the bowl tightly with plastic wrap or a clean, damp kitchen towel. Find a warm, draft-free spot in your kitchen for the dough to rise. This could be on top of your refrigerator, near a pilot light on your stove (if you have one), or simply in a slightly warmer corner of your room. Let the dough rise for about 1 to 1.5 hours, or until it has roughly doubled in size. The exact time will depend on the warmth of your environment. It’s important to be patient here; a good, slow rise contributes significantly to the flavor and texture of the final bread.

Shaping and Second Rise

Punching Down and Shaping

Once the dough has doubled, gently punch it down to release the air that has accumulated. This process redistributes the yeast and sugars, preparing it for a second rise and a better final texture. Turn the dough out onto a lightly floured surface. For a classic loaf, divide the dough into two equal portions if you want two smaller loaves, or leave it as one if you prefer a larger loaf. Gently shape each portion into a smooth ball or an oblong loaf shape, depending on your desired end product. You can achieve a classic loaf shape by gently flattening the dough into a rectangle, then rolling it up tightly from one end, pinching the seam to seal.

Second Proofing

Prepare two 9×5 inch loaf pans by greasing them thoroughly with butter or cooking spray. Place one shaped loaf into each prepared pan, seam-side down. Cover the pans loosely with plastic wrap or a clean kitchen towel. Again, find a warm, draft-free place for the loaves to rise. This second rise is typically shorter than the first, usually about 30-45 minutes, or until the dough has visibly puffed up and nearly reached the top of the pans. You can also gently poke the dough; if it springs back slowly, it’s ready. If it springs back immediately, it needs more time. This second rise is crucial for achieving that light and airy crum extractb in your Amish White Bread Recipe.

Baking

Baking the Bread

Preheat your oven to 375F. Once the loaves have completed their second rise, it’s time to bake. If you like a golden crust, you can brush the tops of the loaves with a little bit of melted butter or milk just before they go into the oven. Carefully place the prepared loaf pans into the preheated oven. Bake for approximately 30-35 minutes for two loaves, or slightly longer for a single large loaf. The bread is done when the crust is a deep golden brown and the internal temperature of the loaf reaches 190F-200F on an instant-read thermometer. You can also tap the bottom of the loaf; if it sounds hollow, it’s usually cooked through.

Cooling

Once baked, immediately remove the loaves from their pans and place them on a wire cooling rack. This is a very important step to prevent the bottoms of the bread from becoming soggy from residual steam. Let the bread cool completely on the rack before slicing and enjoying. This allows the interior to set properly and the flavors to fully develop. The aroma of freshly baked Amish White Bread Recipe filling your home is one of the most comfogin extractng things imaginable!

Conclusion:

Now that you’ve mastered the art of creating the perfect loaf with this Amish White Bread Recipe, you’re ready to impress your family and friends with its soft, pillowy texture and subtly sweet flavor. This recipe is incredibly versatile and forms the foundation for so many delicious meals. Don’t be afraid to experiment and make it your own!

When it comes to serving, this bread truly shines. It’s wonderful simply sliced and buttered, toasted for breakfast, or used as the base for hearty sandwiches. Imagin extracte the aroma filling your kitchen as it bakes – it’s an experience in itself. For variations, consider adding a touch of honey to the dough for extra sweetness, or perhaps some finely chopped herbs like rosemary or chives for a savory twist. You could even try incorporating a handful of seeds like poppy or sesame into the dough for added texture and flavor.

Baking homemade bread can seem daunting at first, but I promise you, this Amish White Bread Recipe is wonderfully forgiving. With a little patience and care, you’ll be pulling golden loaves from your oven in no time. Enjoy the process, savor the delicious results, and embrace the joy of freshly baked bread!

Frequently Asked Questions:

Can I freeze the Amish White Bread Recipe?

Absolutely! Once the bread has cooled completely, you can wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. It should stay fresh in the freezer for up to 3 months. Thaw it at room temperature or gently warm slices in the oven.

Why is my Amish White Bread Recipe not rising properly?

Several factors can affect rising. Ensure your yeast is fresh and activated correctly. Also, make sure the environment where you’re letting the dough rise is warm enough (around 75-85°F or 24-29°C). Too cold an environment will slow down yeast activity. Over-kneading or under-kneading can also be culprits, so following the kneading instructions carefully is important.