Here’s a comprehensive guide to making **Amish White Bread**, a classic, slightly sweet, and fluffy homemade bread that’s perfect for sandwiches, toast, or enjoying fresh from the oven. The recipe is beginner-friendly and yields soft, tender loaves with a golden crust.
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### **Key Features of Amish White Bread**
– **Soft and slightly sweet**: The sugar or honey in the recipe gives it a subtle sweetness.
– **Easy to make**: Requires basic ingredients and simple steps, ideal for beginners.
– **Versatile**: Can be used for sandwiches, toast, or even fried as “Utah scones” .
– **Freezes well**: Stays fresh for weeks when frozen .
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### **Ingredients** (Yields 2 loaves)
– **2 cups warm water** (110°F/45°C)
– **⅔ cup white sugar** (or honey for a richer flavor)
– **1½ tablespoons active dry yeast** (or 2 packets)
– **1½ teaspoons salt**
– **¼ cup vegetable oil** (or melted butter/coconut oil)
– **6 cups bread flour** (all-purpose flour works but yields a less chewy texture)
*Optional*:
– 1 egg for richness (some variations include this)
– 1 pinch of powdered ginger (helps activate yeast)
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### **Step-by-Step Instructions**
1. **Activate the yeast**:
– Dissolve sugar in warm water in a large bowl.
– Add yeast and let it proof for 5–10 minutes until foamy.
2. **Mix the dough**:
– Stir in oil and salt.
– Gradually add flour (1 cup at a time) until the dough pulls away from the bowl.
3. **Knead the dough**:
– Knead by hand for 10 minutes or with a stand mixer for 5–7 minutes until smooth and elastic.
4. **First rise**:
– Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled.
5. **Shape and second rise**:
– Punch down the dough, divide into two loaves, and place in greased 9×5-inch pans.
– Let rise again for 30–45 minutes until dough tops the pans by 1 inch.
6. **Bake**:
– Preheat oven to 350°F (175°C).
– Bake for 25–30 minutes until golden brown (internal temp should be 190°F) .
7. **Cool and serve**:
– Brush tops with melted butter for a soft crust.
– Cool on a wire rack before slicing.
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### **Tips for Success**
– **Yeast activation**: Ensure water is warm but not hot (110°F) to avoid killing the yeast.
– **Kneading**: Dough should feel like an “earlobe” when properly kneaded .
– **Rising**: Let dough rise in a warm, draft-free spot (e.g., a slightly warmed oven).
– **Storage**: Keep bread wrapped at room temperature for 2–3 days or freeze for longer freshness.
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### **Variations**
– **Whole wheat**: Substitute up to half the flour with whole wheat .
– **Less sugar**: Reduce sugar to ¼ cup for a less sweet loaf .
– **Bread machine**: Follow manufacturer’s instructions for a hands-off approach .
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### **Serving Ideas**
– Toast with butter and jam.
– Use for grilled cheese or sandwiches.
– Make French toast or bread pudding with leftovers.