Amish White Bread
A simple and wholesome recipe for Amish White Bread, perfect for sandwiches, toasting, or serving fresh out of the oven.
Ingredients
Bread Ingredients
- 1 cup water (110°F) Warm water for activating yeast
- 1 pinch powdered ginger Optional, activates yeast
- 1 cup milk (110°F) Warm milk for dough
- 2/3 cup sugar Can use less if preferred
- 1 1/2 tablespoons active dry yeast Ensure yeast is fresh
- 1 1/2 teaspoons salt For flavor
- 1/4 cup vegetable oil Can substitute with melted coconut oil or butter
- 5 1/2 cups bread flour Adjust as necessary
- 2 tablespoons melted butter For brushing on top
Instructions
Preparation
- In a small bowl, mix the warm water (110°F), yeast, and pinch of ginger. Let sit until bubbly (about 5-10 minutes).
- In a large bowl, combine warm milk and sugar, stirring until the sugar dissolves.
- Add the yeast mixture, salt, and oil to the milk mixture, stirring until combined.
- Gradually add the flour, mixing with a wooden spoon until the dough begins to hold together.
- Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm spot until it doubles in size (about 1 hour).
- Punch down the dough, divide it into two equal parts, and shape each into a loaf.
- Place the shaped loaves into greased 9x5-inch loaf pans. Cover and let them rise again until doubled (about 30-45 minutes).
- Preheat the oven to 350°F. Bake the loaves for 30-35 minutes until golden brown and hollow when tapped.
- Brush with melted butter if desired. Allow the bread to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- For a soft crust, brush the tops of the loaves with melted butter immediately after pulling them out of the oven.
Notes
Store wrapped in a kitchen towel or in a bread box for up to four days. Can be frozen for up to three months.