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Amish White Bread

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Amish White Bread Recipe 🍞✨

Introduction

Amish white bread is known for its soft, tender crumb and slightly sweet flavor. This traditional recipe uses simple pantry staples and yields two beautiful loaves with a golden crust. It’s easy to make, even for beginners, and perfect for everyday use.

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Ingredients (Makes 2 Loaves)

  • 2 cups warm water (about 110°F or 45°C) 💧
  • 2/3 cup granulated sugar 🍚
  • 1 1/2 tbsp active dry yeast 🌾
  • 1 1/2 tsp salt 🧂
  • 1/4 cup vegetable oil (or melted butter) 🧈
  • 5 1/2 to 6 cups all-purpose flour 🌾

Instructions


Step 1: Activate the Yeast

  1. Dissolve the sugar – In a large bowl, combine the warm water and sugar. Stir until the sugar is fully dissolved.
  2. Add the yeast – Sprinkle the active dry yeast over the water and sugar mixture.
  3. Let it sit – Allow the yeast to sit for 5 to 10 minutes. It should become frothy and bubbly. This ensures the yeast is active.
  4. If no foam forms – If the yeast doesn’t foam, discard the mixture and start over with fresh yeast.

Step 2: Mix the Dough

  1. Add salt and oil – Stir in the salt and vegetable oil (or melted butter).
  2. Incorporate the flour – Gradually add the flour, one cup at a time. Mix well after each addition.
  3. Form the dough – As the dough thickens and pulls away from the sides of the bowl, stop adding flour. The dough should be soft and slightly sticky.

Step 3: Knead the Dough

  1. Flour the surface – Lightly flour a clean surface.
  2. Knead – Transfer the dough onto the surface and knead for 8 to 10 minutes. Use the heels of your hands to push the dough away, fold it over, and rotate.
  3. Test the dough – The dough is ready when it is smooth, elastic, and slightly tacky but not sticking to your hands. Add small amounts of flour if needed, but avoid over-flouring.

Step 4: First Rise

  1. Grease a bowl – Lightly oil a large bowl.
  2. Place the dough – Transfer the dough to the bowl, turning it to coat all sides with oil.
  3. Cover and rest – Cover the bowl with a damp towel or plastic wrap.
  4. Let it rise – Allow the dough to rise in a warm area for 1 hour, or until it doubles in size.

Step 5: Shape the Loaves

  1. Punch down – After the dough has doubled, punch it down gently to release air.
  2. Divide the dough – Split the dough into two equal portions.
  3. Shape the loaves:
    • Flatten each portion into a rectangle.
    • Roll the dough tightly into a loaf shape.
    • Pinch the seams and ends to seal the loaf.
  4. Place in pans – Grease two 9×5-inch loaf pans and place the shaped dough inside.

Step 6: Second Rise

  • Cover and let rise – Cover the pans with a towel and let the loaves rise for another 30 to 40 minutes.
  • The dough should rise to about 1 inch above the pan edges.

Step 7: Bake the Bread

  1. Preheat the oven – While the dough rises, preheat the oven to 350°F (175°C).
  2. Bake – Place the loaves in the oven and bake for 25 to 30 minutes.
  3. Check for doneness – The bread should be golden brown, and when tapped, the loaves should sound hollow.
  4. Cool – Remove the bread from the pans and place it on a wire rack to cool completely.

Tips for Perfect Bread:

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