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Delicious Amish White Bread Recipe

Amish White Bread is a beloved classic known for its soft, fluffy texture and subtle sweetness. It’s an incredibly versatile bread that shines in a wide array of dishes—whether you’re slathering it with butter and jam, preparing delectable sandwiches, or turning it into French toast, this bread is sure to please everyone at the table. With its golden crust and tender crumb, it’s easy to see why this recipe has been cherished in countless homes for generations. What’s more, it only requires simple pantry staples, making it an approachable choice for both novice and seasoned bakers.

Why It’s Great

This Amish White Bread recipe is fantastic because it delivers consistently delicious results with minimal effort. The mild sweetness complements savory dishes beautifully, making it suitable for various occasions—from morning toast to lunchtime sandwiches. It also serves as a fantastic base for French toast and delightful bread pudding. Moreover, it stays fresh for several days, making it ideal for regular baking sessions at home.

Recipe

Ingredients:

2 cups warm water (110°F)
2/3 cup granulated sugar
1 1/2 tablespoons active dry yeast
1/4 cup vegetable oil
1 1/2 teaspoons salt
5-6 cups all-purpose flour

Instructions:

Activate the yeast:
In a large bowl, dissolve the sugar in the warm water. Then, sprinkle the active dry yeast over the water and let it sit for about 5-10 minutes, or until it becomes frothy. This step ensures that the yeast is active and ready to help the bread rise.
Mix the dough:
Once the yeast is frothy, stir in the vegetable oil and salt. Gradually add 5 cups of all-purpose flour, one cup at a time, mixing well after each addition. If the dough seems sticky, feel free to add more flour in 1/4 cup increments until it pulls away smoothly from the sides of the bowl.
Knead the dough:
Dump the dough onto a floured surface and knead it for approximately 8-10 minutes. You’re looking for a soft and elastic texture, so keep kneading until the dough is smooth and no longer sticky.
Let the dough rise:
Transfer the kneaded dough to a lightly oiled bowl, ensuring it’s coated all around. Cover the bowl with a damp cloth and place it in a warm area to rise for about 1 hour, or until it has doubled in size.
Shape the loaves:
After the dough has risen, punch it down gently to release the gases. Divide the dough into two equal portions and shape each one into a loaf. Place the loaves into greased 9×5-inch loaf pans.
Second rise:
Cover the loaves with a cloth and allow them to rise once more for about 30-40 minutes. They should rise until they are approximately 1 inch above the edges of the pans.
Bake the bread:
Preheat your oven to 350°F (175°C). Bake the loaves for 25-30 minutes, or until they’re a gorgeous golden brown and sound hollow when you tap the top. Once done, remove them from the oven and let the loaves cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Serving and Storage Tips

Serving:
Amish White Bread lends itself beautifully to various serving options. Enjoy it fresh as toast, piled high with your favorite toppings, or use it as a base for delicious sandwiches. It’s also perfect for crafting French toast, delectable bread pudding, or even croutons for salads!
Storage:
To keep your freshly baked bread at its best, store it in an airtight container or a resealable plastic bag at room temperature for up to 3 days. If you want to extend its shelf life, wrap the loaves tightly in plastic wrap and aluminum foil, then freeze them for up to 3 months.

Helpful Notes

Kneading:
Achieving the perfect soft texture hinges on proper kneading. If you have a stand mixer, knead the dough on medium speed for about 5-7 minutes.
Flour amount:
Start with 5 cups of flour and adjust based on the consistency you desire. The dough should feel soft, not sticky, as too much flour can lead to a denser loaf.
Make it whole wheat:
If you’re looking to opt for a healthier version, consider substituting half of the all-purpose flour with whole wheat flour. While the bread will be slightly denser, it will still be wonderfully soft and tasty!

FAQs

1. Can I use instant yeast instead of active dry yeast?

Yes, you can replace active dry yeast with instant yeast! You won’t need to dissolve it in water; just mix it directly with your dry ingredients for easy incorporation.

2. Can I add other ingredients like seeds or nuts?

Definitely! You’re welcome to mix in sunflower seeds, flaxseeds, or chopped nuts during the kneading stage for an extra touch of texture and flavor.

3. Can I make this bread in a bread machine?

Yes, a bread machine can work! Follow your bread machine’s guidelines for ingredient placement, use the dough cycle for kneading, let it rise, then shape and bake as outlined in the recipe for best results.

4. How do I know when the bread is done baking?

The bread is nicely baked when it has a picturesque golden-brown top and produces a hollow sound when tapped. For an even clearer indicator, check its internal temperature, which should be around 190°F.