Amish White Bread Recipe

Introduction

Amish White Bread is a soft, slightly sweet loaf with a tender crumb and delicate crust. Perfect for sandwiches or simply enjoyed with butter, this classic recipe is straightforward and rewarding for home bakers.

Ingredients

• 1 cup water (110°F)
• 1 pinch powdered ginger (optional – activates yeast)
• 1 cup milk (110°F)
• 2/3 cup sugar (you can use less if preferred)
• 1 1/2 tablespoons active dry yeast
• 1 1/2 teaspoons salt
• 1/4 cup vegetable oil (or melted coconut oil or melted butter)
• 5 1/2 cups bread flour (may need a little more or less)
• 2 tablespoons butter (melted, for brushing)

Instructions

1. Step 1: In a large bowl, dissolve the sugar in the warm water and milk.
2. Step 2: Whisk in the yeast and powdered ginger if using. Set aside for 5 to 10 minutes until the mixture becomes foamy.
3. Step 3: Stir in 1 cup of flour, then whisk in the salt and oil.
4. Step 4: With a mixer running, add the remaining flour one cup at a time until the dough pulls away from the bowl. Knead by machine for about 5 minutes. Alternatively, for hand kneading, mix in flour until sticky and knead on a floured surface for 10 minutes until smooth and elastic.
5. Step 5: Oil a large bowl and place the dough ball inside. Oil the top of the dough and cover it with a damp cloth. Let rise until doubled in size, about 1 hour.
6. Step 6: Punch down the dough, knead for about 3 minutes, then divide it in half and let rest for 5 minutes.
7. Step 7: Shape each portion into a loaf and place in greased 9×5-inch loaf pans. Brush tops with melted butter.
8. Step 8: Let the dough rise for 30 minutes or until it has risen about an inch above the pans.
9. Step 9: Bake at 350°F for 30 minutes, or until the loaves sound hollow when tapped or an instant-read thermometer reads 190°F in the center.
10. Step 10: For a soft crust, butter the tops immediately after baking and cover with a clean tea towel. Let cool for 5 minutes in the pans, then remove loaves and continue cooling, covering with the towel.

Tips & Variations

• Use melted coconut oil or butter in place of vegetable oil for added flavor.
• Powdered ginger helps activate the yeast but is optional.
• Adjust sugar amount to taste; reducing it will make a less sweet bread.
• Ensure liquid ingredients are around 110°F to activate yeast properly.
• If using a bread machine, add ingredients according to the manufacturer’s instructions and select the white bread cycle.

Storage

Store the bread wrapped in a clean towel or plastic wrap at room temperature for up to 3 days. For longer storage, slice and freeze portions in airtight bags for up to 3 months. To reheat, warm slices in a toaster or wrapped in foil in the oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute whole milk with a non-dairy milk?

Yes, you can use non-dairy milk like almond or soy milk, but whole milk contributes to a richer texture and flavor. Be sure the milk is warmed to 110°F for proper yeast activation.

Why is my bread dense instead of light and airy?

Dense bread may result from under-kneading, not allowing the dough to rise fully, or using flour with too low protein content. Make sure to knead until the dough is smooth and elastic, and give it enough time to rise until doubled in size.

Amish White Bread Recipe

Print Recipe

★★★★★

4.9 from 119 reviews

This Amish White Bread recipe yields a soft, lightly sweetened white bread with a tender crumb and golden crust. Made with simple pantry ingredients and a classic yeast dough, it can be prepared by hand, with a mixer, or even in a bread machine, making it incredibly versatile. The bread has a delightful homemade flavor and a soft crust that can be enhanced by brushing with butter and covering with a tea towel after baking. Perfect for sandwiches, toast, or simply enjoying with butter and jam.

• Author: Windy
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 30 minutes
• Yield: 2 loaves 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Liquid Ingredients

• 1 cup water (110°F)
• 1 cup milk (110°F)
• 1/4 cup vegetable oil (melted coconut oil or melted butter works well)
• 2 tablespoons butter (melted, for brushing)

Dry Ingredients and Yeast

• 1 pinch powdered ginger (optional – helps activate yeast)
• 2/3 cup sugar (can use less if desired)
• 1 1/2 tablespoons active dry yeast
• 1 1/2 teaspoons salt
• 5 1/2 cups bread flour (may need a little more or less depending on dough consistency)

Instructions

1. Dissolve and activate yeast: In a large bowl, dissolve the sugar in the warm water and milk (both 110°F). Whisk in the active dry yeast and optional powdered ginger. Set aside for 5 to 10 minutes until the yeast mixture becomes foamy, indicating the yeast is active.
2. Add initial flour and wet ingredients: Stir in 1 cup of the bread flour. Then whisk in the salt and oil thoroughly to combine with the yeast mixture.
3. Add remaining flour and mix dough: With an electric mixer running, add the remaining flour one cup at a time. Continue mixing until the dough pulls away from the sides of the bowl and forms a cohesive mass. Knead with the mixer for about 5 minutes at this stage.
   Alternatively, if hand kneading, mix in flour until the dough is sticky, then turn onto a floured surface and knead vigorously for 10 minutes until smooth and elastic, adding flour as needed.
4. First rise: Oil a large bowl and place the dough ball inside. Lightly oil the top of the dough and cover with a damp cloth. Let the dough rise in a warm place until it doubles in size, which should take about 1 hour.
5. Punch down and divide: Once risen, punch the dough down to release air. Knead gently for about 3 minutes. Divide the dough into two equal portions and let them rest for 5 minutes.
6. Shape and second rise: Shape each portion into a loaf and place them into greased 9×5-inch loaf pans. Brush the tops with melted butter. Cover and let rise for 30 minutes, or until the loaves have risen about an inch above the pans.
7. Bake: Preheat the oven to 350°F. Bake the loaves for 30 minutes or until they sound hollow when tapped. The internal temperature should be 190°F when checked with an instant-read thermometer.
8. Optional soft crust finish: To keep the crust soft, brush the tops of the hot loaves with butter right after removing from the oven. Then cover them with a clean tea towel and let cool in the pans for 5 minutes before removing to finish cooling, keeping them covered with the towel.
9. Bread machine instructions: Add all ingredients to your bread machine according to the manufacturer’s order, typically liquids first. Select the white bread cycle. Start the machine. When the dough has risen and the second kneading cycle begins, turn the machine off momentarily, then press start again to reset. This allows the dough to rise a second time before the machine bakes the bread.

Notes

• Warm liquid temperatures (around 110°F) are important to activate the yeast without killing it.
• Powdered ginger is optional but encourages faster yeast activation.
• Bread flour is preferred for better gluten development and texture, but all-purpose flour can be used with slightly different results.
• Adjust flour quantity as needed; dough should be soft but not overly sticky.
• Butter or oil can be substituted based on preference or dietary needs.
• For a sweeter bread, increase sugar slightly; decrease for less sweetness.
• Use an instant-read thermometer to ensure perfect baking and avoid underbaked dough.
• Covering baked bread with a tea towel helps keep the crust soft and tender.
• Bread machine users should follow their specific machine instructions for best results.

Keywords: Amish white bread, homemade white bread, easy bread recipe, soft crust bread, bread machine bread, classic white bread