Amish White Bread is a soft, slightly sweet homemade bread that’s perfect for sandwiches, toast, or simply enjoying warm with butter.
This simple, traditional recipe yields two fluffy loaves with a golden crust and a tender crumb, making it a versatile and delicious addition to any meal.
Whether you’re new to bread-making or an experienced baker, this recipe is easy to follow and delivers consistently excellent results. With its rich aroma and classic flavor, Amish White Bread is sure to become a favorite in your home.
Ingredients:
1 cup water, 110°F
1 pinch powdered ginger (optional, to activate yeast)
1 cup milk, 110°F
⅔ cup sugar (adjust to taste)
1 ½ tablespoons active dry yeast
1 ½ teaspoons salt
¼ cup vegetable oil (coconut oil recommended)
5-½ cups bread flour (adjust as needed)
2 tablespoons butter, melted (for brushing).
Directions:
Dissolve sugar in warm water and milk in a large bowl. Whisk in yeast and ginger if using.
Let sit until foamy, about 5-10 minutes.
Stir in 1 cup of flour, then whisk in salt and oil. Gradually add remaining flour until dough pulls away from the bowl.
Knead by machine for about 5 minutes or by hand on a floured surface until smooth and elastic.
Place dough in an oiled bowl, cover, and let rise until doubled, about 1 hour.
Punch down dough, knead for 3 minutes, and divide in half.
Shape into loaves and place in greased 9×5-inch loaf pans. Brush tops with melted butter.
Let rise for 30 minutes or until dough rises an inch above pans.
Bake at 350°F for 30 minutes or until loaves sound hollow when tapped.
Here are some tips for making the perfect Amish White Bread:
Use the Right Temperature: Ensure the water and milk are around 110°F to properly activate the yeast without killing it.
Activate the Yeast: Allow the yeast mixture to sit for 5-10 minutes until it becomes foamy. If it doesn’t foam, the yeast may be inactive, and it’s best to start again.
Gradually Add Flour: Add the flour gradually to avoid making the dough too stiff. The dough should be slightly sticky but manageable.
Knead Properly: Knead the dough until it is smooth and elastic, which helps develop gluten for a soft and fluffy texture.
Let It Rise in a Warm Place: Place the dough in a warm, draft-free area for rising.
If your kitchen is cold, place the dough in a slightly warmed oven (turned off).
Brush with Butter: Brushing the loaves with melted butter before and after baking gives the crust a soft, golden finish and enhances the flavor.
Check for Doneness: Tap the top of the loaf; if it sounds hollow, the bread is done.
Cool Completely: Let the bread cool on a wire rack before slicing to prevent it from becoming gummy inside.
To store Amish White Bread, allow it to cool completely to prevent moisture buildup inside the storage container.
Once cooled, wrap the bread tightly in plastic wrap or aluminum foil, or place it in an airtight container.
It will stay fresh at room temperature for 2-3 days. For longer storage, you can freeze the bread.
Wrap it in plastic wrap and then place it in a freezer-safe bag or container to prevent freezer burn.
The bread can be frozen for up to 3 months. When ready to use, thaw it at room temperature or warm it gently in the oven for a freshly baked taste.