Of course. Amish white bread is famous for its incredibly soft, tender, and slightly sweet crumb. It’s a perfect beginner-friendly loaf that is miles above anything from the store.
This recipe makes two beautiful, pillowy loaves.
—
Amish White Bread
This recipe yields a soft, slightly sweet, and wonderfully fluffy loaf that is excellent for sandwiches, toast, or simply slathered with butter.
Prep time: 20 minutes (+ 2 hours rising time) Cook time: 30 minutes Yields: 2 loaves
—
Ingredients:
· 2 cups warm water (about 110°F or 43°C – warm to the touch, not hot)
· ⅔ cup granulated sugar
· 1 ½ tablespoons active dry yeast (or 2 packets)
· 1 ½ teaspoons salt
· ¼ cup neutral oil (like vegetable, canola, or avocado oil)
· 6 – 6 ½ cups all-purpose flour, divided
· 2 tablespoons butter, melted (for brushing the tops)
—
Instructions:
1. Proof the Yeast: In the large bowl of a stand mixer (or a very large mixing bowl), dissolve the sugar in the warm water. Sprinkle the yeast over the top. Let it sit for 5-10 minutes until it becomes foamy and bubbly. This proves the yeast is active.
2. Make the Dough:
· To the yeast mixture, add the salt, oil, and 3 cups of the flour.
· Using the dough hook attachment (or a sturdy wooden spoon), beat on medium speed (or stir vigorously) until the mixture is smooth.
· Gradually add the remaining flour, about ½ cup at a time, until the dough pulls away from the sides of the bowl and is only slightly sticky to the touch. You may not need all 6 ½ cups. The dough should be soft and smooth, not dry or stiff.
3. Knead the Dough:
· With a mixer: Knead on low speed with the dough hook for 5-7 minutes.
· By hand: Turn the dough onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
· The dough is ready when you can gently stretch a small piece thin enough to see light through it without it tearing immediately (the “windowpane test”).
4. First Rise:
· Place the kneaded dough in a large, greased bowl, turning it once to grease the top.
· Cover the bowl with a clean damp cloth or plastic wrap.
· Let it rise in a warm, draft-free place for 1 to 1 ½ hours, or until doubled in size.
5. Shape the Loaves:
· Punch down the risen dough to release the air.
· Turn it out onto a lightly floured surface and divide it into two equal pieces.
· Shape each piece into a loaf by flattening it into a rectangle, then tightly rolling it up toward you. Pinch the seam and ends closed.
· Place each loaf, seam-side down, into two greased 9×5 inch loaf pans.
6. Second Rise:
· Cover the loaf pans with the damp cloth again.
· Let the dough rise for another 30-45 minutes, or until it has risen about 1 inch above the rim of the pans.
7. Bake:
· While the dough is rising, preheat your oven to 350°F (175°C).
· Bake the loaves for 25-30 minutes. They are done when the tops are golden brown and the bottom sounds hollow when you tap it. (An internal thermometer should read 190-200°F or 88-93°C).
· Tip: If the tops are browning too quickly, you can loosely tent them with aluminum foil for the last 10 minutes of baking.
8. Finish:
· Immediately upon taking the bread out of the oven, brush the tops with melted butter. This gives them a beautiful, soft crust.
· Let the loaves cool in the pans for 10 minutes, then remove them to a wire rack to cool completely before slicing. This prevents the bread from getting gummy.
—
Recipe Tips for Success:
· Water Temperature is Key: Too hot will kill the yeast; too cold won’t activate it. Aim for the temperature of warm bath water.
· Don’t Add Too Much Flour: The dough should be soft and slightly tacky, but not stick to your clean, floured hands. Adding too much flour is the most common mistake and results in a dense, dry loaf.
· The Perfect Rise: To create a warm environment for rising, you can turn your oven on to its lowest setting for one minute, then turn it OFF and place the covered bowl inside.
· Storage: Once completely cool, store in an airtight container or plastic bag at room temperature for up to 4 days. For longer storage, it freezes beautifully for up to 3 months. Slice it first for easy toast-ready portions.
Enjoy the incredible, homemade taste of this classic, comforting bread