Description

This Amish White Bread recipe is a classic homemade bread known for its soft texture and slightly sweet flavor. Perfect for sandwiches or toast, it uses simple ingredients like milk, sugar, and vegetable oil, yielding two hearty loaves with a golden crust and tender crumb. The recipe can be made by hand, with a mixer, or a bread machine, accommodating various baking preferences.

Ingredients

Scale

Liquid Ingredients

1 cup water (110°F)
1 cup milk (110°F)
1/4 cup vegetable oil (or melted coconut oil or melted butter, cooled to 100°F)
2 tablespoons melted butter (for brushing)

Dry Ingredients

2/3 cup sugar (adjust to taste)
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
5 1/2 cups bread flour (adjust as needed)
1 pinch powdered ginger (optional, for activating yeast)

Instructions

Prepare Yeast Mixture: Dissolve the sugar in the warm water and milk in a large bowl. Whisk in the active dry yeast and powdered ginger if using. Set aside for 5 to 10 minutes until the mixture becomes foamy, indicating the yeast is activated.
Mix Initial Dough: Stir in 1 cup of bread flour into the yeast mixture. Then whisk in the salt and vegetable oil (or chosen fat). This creates the base of your dough.
Add Remaining Flour: With a mixer running, gradually add the remaining flour, one cup at a time, until the dough pulls away from the bowl and forms a cohesive mass.
Knead the Dough: If using a machine, knead for about 5 minutes. For hand kneading, turn the sticky dough onto a floured surface and knead for 10 minutes until smooth and elastic, adding flour as necessary.
First Rise: Lightly oil a large bowl and place the dough ball inside. Oil the dough surface, cover with a damp cloth, and let it rise in a warm place until doubled in bulk, about 1 hour.
Punch and Shape: Punch down the dough and knead for 3 minutes. Divide dough in half and let rest for 5 minutes. Shape each half into loaves and place into greased 9×5-inch loaf pans.
Second Rise: Brush the tops of the loaves with melted butter. Let rise for 30 minutes or until the dough has risen about an inch over the pans.
Bake: Preheat oven to 350°F (175°C). Bake for 30 minutes or until loaves sound hollow when tapped and an instant-read thermometer inserted into the center reads 190°F.
Soft Crust Finish: Immediately butter the tops after removing from oven. Cover loaf pans with a clean tea towel and let cool for 5 minutes. Then remove from pans and continue cooling covered with the towel to keep crust soft.
Bread Machine Instructions: Add ingredients in the order the manufacturer specifies. Select the white bread cycle and start the machine. When the dough rises once and kneading begins a second time, turn off the machine and restart the cycle to reset. The dough will rise again before baking to yield two loaves.

Notes

Temperature of liquids is critical; keep them around 110°F for optimal yeast activation.
Adjust sugar to your preference; less sugar will produce a less sweet bread.
Coconut oil adds a subtle flavor and works well as a fat alternative.
Ensure dough is elastic and smooth after kneading for best texture.
Use a kitchen thermometer to check bread doneness; 190°F internal temperature is ideal.
Covering the bread with a towel after baking keeps the crust softer.
Flour quantity may vary slightly depending on humidity and flour brand; adjust as needed for consistency.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (about 1/16 of a loaf)
Calories: 150
Sugar: 4g
Sodium: 180mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 4g
Cholesterol: 5mg

Keywords: Amish white bread, homemade bread recipe, soft white bread, classic bread, yeast bread