Amish White Bread
This Amish white bread recipe creates a soft, fluffy, and tender homemade loaf.Simple pantry ingredients make the recipe accessible to beginner bakers.Yeast helps the dough rise and creates a light interior texture.A little sugar adds mild sweetness and supports yeast activity.The golden crust surrounds a delicious, soft crumb.Enjoy this versatile bread for sandwiches, toast, or family dinners.
Ingredients
- 4 cups all-purpose flour, plus extra for kneading
- 1½ teaspoons salt
- ¼ cup granulated sugar
- 2¼ teaspoons active dry yeast (1 standard packet)
- 1½ cups warm water, approximately 105–110°F (40–43°C)
- 2 tablespoons unsalted butter, melted (optional)
- 1 tablespoon vegetable oil, for greasing the bowl
Instructions
- Pour the warm water into a large mixing bowl. Stir in the sugar and active dry yeast. Let the mixture stand for 5–10 minutes until foamy. If the yeast does not foam, check its freshness before continuing.
- Add the melted butter, if using, and salt to the yeast mixture. Gradually stir in the flour until a shaggy dough forms. Mix until the ingredients come together into a workable ball.
- Transfer the dough to a lightly floured surface. Knead for approximately 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 6–8 minutes.Add flour sparingly if the dough feels sticky. However, avoid adding too much because excess flour can produce dense bread.
- Lightly grease a clean bowl with vegetable oil. Place the dough inside and turn it once to coat the surface. Cover with a clean kitchen towel and leave it in a warm place for approximately 60–90 minutes.Allow the dough to rise until it doubles in size. The exact timing depends on the room temperature and yeast activity.
- Gently press the risen dough to release excess air. Transfer it to a clean surface and shape it into a rectangle. Roll the dough tightly into a loaf, then pinch the seam closed.Place the shaped dough seam-side down into a greased 9-by-5-inch loaf pan.Cover the loaf pan loosely with a clean towel. Let the dough rise for another 30–45 minutes, or until it rises noticeably above the pan's rim.Meanwhile, preheat the oven to 350°F (175°C). Proper rising helps produce a light, fluffy interior.Step 6: Complete the Second Rise
- Place the loaf in the preheated oven and bake for 30–35 minutes. The top should turn golden brown, and the bread should sound hollow when tapped.If the crust browns too quickly, cover it loosely with aluminum foil. For a more reliable check, the center should reach approximately 190–200°F (88–93°C).
- Remove the bread from the oven and let it rest in the pan for about 5–10 minutes. Transfer it to a wire rack and allow it to cool completely before slicing.Finally, spread a little butter over a warm slice or serve the bread with your favorite meal.
Notes
- Check the yeast's freshness before starting.
- Use warm water rather than hot water to protect the yeast.
- Measure flour accurately for consistent results.
- Knead until the dough becomes smooth and elastic.
- Allow enough time for both rises.
- Avoid adding excessive flour during kneading.
- Cool the loaf before slicing to prevent a gummy texture.
- Store the cooled bread in an airtight container.