Amish White Bread

Amish White Bread Recipe

Amish White Bread is a classic, simple, and versatile loaf that has been passed down through generations. Known for its slightly sweet flavor, soft texture, and delightful crust, this bread is perfect for sandwiches, toast, or just enjoying a slice with butter.

Ingredients:

• 2 cups warm water (about 110°F/45°C)
• 2/3 cup white sugar
• 1 1/2 tablespoons active dry yeast
• 1 1/2 teaspoons salt
• 1/4 cup vegetable oil
• 5 1/2 to 6 cups bread flour (all-purpose flour can also be used)

Instructions:

Step 1: Prepare the Yeast Mixture

1. In a large mixing bowl, combine the warm water and sugar. Stir until the sugar dissolves.
2. Sprinkle the active dry yeast over the water. Let it sit for about 5-10 minutes, or until the yeast is foamy and bubbly. This indicates that the yeast is active and ready to use.

Step 2: Mix the Dough

3. Once the yeast has activated, add the salt and vegetable oil to the bowl.
4. Gradually add the flour, one cup at a time, mixing after each addition. You can use a wooden spoon or a stand mixer with a dough hook attachment.
5. Continue adding flour until the dough starts to pull away from the sides of the bowl and becomes less sticky. The dough should be soft and slightly tacky to the touch but not overly sticky.

Step 3: Knead the Dough

6. Transfer the dough onto a lightly floured surface. Knead the dough for about 8-10 minutes by hand, or for about 5 minutes if using a stand mixer. The dough should become smooth, elastic, and spring back when pressed with a finger.
7. Form the kneaded dough into a ball.

Step 4: First Rise

8. Lightly oil a large bowl and place the dough ball inside. Turn the dough to coat it with oil, which prevents it from drying out during the rising process.
9. Cover the bowl with a clean kitchen towel or plastic wrap. Allow the dough to rise in a warm, draft-free area for about 1 hour, or until it has doubled in size.

Step 5: Shape the Loaves

10. After the first rise, punch down the dough to release any air bubbles.
11. Transfer the dough onto a lightly floured surface and divide it into two equal parts.
12. Shape each portion into a loaf by flattening the dough into a rectangle and rolling it tightly from one short end to the other. Pinch the seam to seal and tuck the ends under.

Step 6: Second Rise

13. Place the shaped loaves into two greased 9×5-inch loaf pans. Cover the pans with a kitchen towel or plastic wrap.
14. Let the loaves rise for about 30-45 minutes, or until they have risen about 1 inch above the tops of the pans.

Step 7: Bake the Bread

15. Preheat your oven to 350°F (175°C) during the last 15 minutes of the second rise.
16. Bake the loaves in the preheated oven for 25-30 minutes, or until the tops are golden brown and the bread sounds hollow when tapped on the bottom.
17. For a softer crust, you can brush the tops of the loaves with melted butter immediately after removing them from the oven.

Step 8: Cool and Serve

18. Remove the loaves from the oven and let them cool in the pans for about 10 minutes.
19. Transfer the loaves to a wire rack to cool completely before slicing. This helps the bread maintain its structure and makes slicing easier.

Tips for Success:

• Yeast Activation: Ensure the water is warm but not too hot. Water that’s too hot can kill the yeast, while water that’s too cold may not activate it properly.
• Kneading: Proper kneading is key to developing the gluten structure, which gives the bread its soft and chewy texture. If kneading by hand, try to use the “push, fold, and turn” technique for even results.
• Rising Environment: Bread dough rises best in a warm, humid environment. If your kitchen is cold, you can place the bowl in an oven that has been slightly warmed and then turned off, or near a warm appliance.
• Storing the Bread: Once the bread is completely cool, store it in an airtight container or wrap it in plastic wrap to keep it fresh. It will stay fresh for 3-4 days at room temperature. For longer storage, the bread can be frozen for up to 3 months.

Variations:

• Honey Amish Bread: Replace the sugar with honey for a slightly different flavor. The honey adds moisture and a deeper sweetness to the bread.
• Whole Wheat Version: Substitute half of the bread flour with whole wheat flour for a more wholesome loaf.
• Herb-Infused Bread: Add dried herbs such as rosemary, thyme, or oregano to the dough for a savory twist.

Serving Suggestions:

• Sandwiches: Amish White Bread makes an excellent base for sandwiches. Its sturdy structure holds up well to various fillings, from deli meats to peanut butter and jelly.
• Toast: Lightly toasted, this bread is delicious with a spread of butter, jam, or even avocado.
• French Toast: The slightly sweet nature of Amish White Bread makes it perfect for French toast. Dip thick slices in a mixture of eggs, milk, and cinnamon, then fry until golden brown.

Final Thoughts:

Amish White Bread is a timeless recipe that offers a delightful balance of simplicity and flavor. Whether you’re an experienced baker or a beginner, this recipe is approachable and rewarding, producing two beautiful loaves of homemade bread that are sure to impress. Enjoy the process of making this bread, and savor the comforting aroma that fills your kitchen as it bakes.