Today we’re sharing a recipe for Amish White Bread. This soft and fluffy white bread is perfect for your everyday bread needs. Slice thin for sandwiches or thick for French toast. Give this Amish White Bread a try and never buy store-bought bread again!
All about Amish White Bread
This recipe is quite simple to make. The first step is to make sure your yeast is active. To test this, you will stir water, sugar and yeast in a bowl and let it sit for 5-10 minutes. If your yeast is good and active, you will see bubbles form. If you do not see any bubbles, the yeast may be dead, and you will want to stop and get new yeast.
Using your stand mixer, fitted with the dough hook attachment, add the flour, salt and oil to the bowl. Pour the activated yeast mixture on top and turn the mixer on to medium-low and allow the bread dough to come together. This can take up to 10 minutes.
Remove the dough from the mixer bowl, roll tightly, and set into a greased bowl to rise for about an hour. It should double in size. After the hour, punch the dough down and then move to a greased 9 x 5 or 11 x 4 loaf pan. Let rest for another hour or so.
When you’re ready to bake, heat the oven to 350 degrees. Bake for 25-30 minutes or until the bread is golden brown and hallow sounding when tapped with your finger. Remove bread from the oven, brush with melted butter, then let it rest for 10 minutes.
Amish White Bread
This soft and fluffy white bread is perfect for your everyday bread needs. Slice thin for sandwiches or thick for French toast. Give this Amish White Bread a try and never buy store-bought bread again!
Ingredients
- 1 cup warm water 110-120 degrees F
- 1/3 cups granulated sugar
- 2 1/4 tsp instant yeast one packet
- 3 cups all-purpose flour
- 3/4 tsp salt
- 2 tbsp avocado, canola or vegetable oil
- 2 tbsp butter melted
Instructions
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In a small bowl, stir together the water, sugar, and yeast. Let sit for 10 minutes, until bubbles form.
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In the bowl of a stand mixer, fitted with the dough hook attachment, add the flour, salt and oil. Pour in the yeast mixture. Turn the mixer to medium and allow to knead until the dough no longer sticks to the sides of the bowl, about 10 minutes.
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Roll into a tight ball and transfer to a greased bowl. Cover loosely with plastic wrap and let rise in a dark, warm, draft free place for 60 to 90 minutes, until doubled in size.
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Deflate and shape into a log to fit in a 9 x 5 or 11 x 4 loaf pan. Cover loosely with plastic wrap and let rise in a dark, warm, draft free place for 50 to 60 minutes, until doubled in size.
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Preheat the oven to 350 degrees F about 20 minutes before the second rise is done.
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Bake for 25 to 309 minutes, until golden brown.
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Brush the crust with melted butter and let cool for 10 minutes in the pan.
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Remove loaf from pan and transfer to a cooling rack to cool completely.
Recipe Notes
If you want to start this bread in your bread machine. Add the ingredients to your bread machine and set it on the dough setting. After the dough setting, continue the recipe from step 4 by transferring your bread dough to your pan. You will then allow for the second rise and bake the bread according to the recipe.
How long will this bread keep?
This bread will keep for several days at room temperature in an airtight container or wrapped. You will want to move the bread to the refrigerator after a couple of days or if you live somewhere with high humidity to help it keep longer.
We’d love to hear what you think about this recipe. Do you like to bake homemade bread? Let us know in the comments below. Thank you for visiting Sunup to Sundown! Please subscribe, like or share this post with others who could benefit from it.
