Authentic Amish White Bread Recipe for Home Bakers

The smell of freshly baked bread wafting through your kitchen can transform even the dullest day into a warm hug. Imagine cutting into a loaf of Authentic Amish White Bread—its golden crust crackling under your knife, revealing a soft and pillowy interior that beckons for butter. This is not just any bread; it’s a slice of comfort and nostalgia wrapped in flour and water.

When I first attempted this Authentic Amish White Bread Recipe, my kitchen looked like a flour explosion had occurred. My dog stared at me as if I had lost all sense of culinary sanity. But let me tell you, once that loaf was out of the oven and cool enough to slice, my family gathered around like bees to honey—each wanting to be the first to taste the fluffy masterpiece.

My husband couldn’t stop raving about how delicious it was—he even tried to convince me that we should have it for breakfast, lunch, and dinner.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Choose unbleached flour for a more natural flavor and better texture.
• Granulated Sugar: It helps feed the yeast while also adding a hint of sweetness.
• Active Dry Yeast: Look for fresh yeast; it’s essential for achieving that perfect rise.
• Salt: Essential for flavor; be sure not to skip this step.
• Warm Water: Use water between 100°F (37°C) and 110°F (43°C) to activate the yeast properly.
• Unsalted Butter: Adds richness and flavor; slightly melted gives the best results.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Activate the Yeast: In a small bowl, combine warm water (about 1 cup) with sugar and sprinkle the yeast on top. Let it sit until frothy—around 5-10 minutes—indicating that it’s alive and ready.

Mix the Dough: In a large mixing bowl, whisk together flour and salt. Add in the yeast mixture along with melted butter. Stir until combined—it will look shaggy but don’t worry; that’s normal.

Knead Away.: Turn your dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Don’t forget to channel your inner baker during this step.

Let It Rise: Place your kneaded dough in an oiled bowl covered with a damp cloth. Let it rise in a warm place until doubled in size—usually about 1-2 hours depending on your kitchen temperature.

Punch It Down: Once risen, gently punch down your dough to release any air bubbles formed during rising. Shape it into a loaf by rolling it tightly.

Bake It Up.: Preheat your oven to 350°F (175°C). Place shaped dough into a greased loaf pan and let rise again for about 30 minutes until puffy. Bake for 25-30 minutes until golden brown.

There you have it. With just these few steps, you’ll have an incredible loaf of authentic Amish white bread that’s perfect for sandwiches or slathered in butter right out of the oven.

This recipe isn’t just about following steps; it’s about enjoying each part of the process—from mixing ingredients to savoring that first glorious bite of warm bread straight from the oven. So roll up those sleeves because an unforgettable baking adventure awaits.

Perfecting the Cooking Process

Start by mixing the warm water, sugar, and yeast until frothy. Then combine with flour and salt, kneading for about ten minutes. Let it rise in a warm spot until doubled in size for best results.

Add Your Touch

Feel free to swap some white flour for whole wheat or add herbs like rosemary for a unique twist. You can also sprinkle cinnamon for a sweet scent that makes your bread even more flavorful.

Storing & Reheating

Store your bread wrapped in plastic or in an airtight container at room temperature for up to three days. To refresh it, simply pop slices in the toaster or microwave for a few seconds.

I remember the first time I made this bread; my grandma’s kitchen filled with nostalgia as everyone gathered around the table, eagerly waiting for that golden loaf.

FAQ

What type of yeast should I use for the authentic Amish white bread recipe?

Active dry yeast works well; make sure it’s fresh for best results.

Can I freeze the bread after baking?

Yes, you can freeze it. Just wrap it tightly before freezing to maintain freshness.

How long should I knead the dough?

Knead the dough for about 8-10 minutes until it’s smooth and elastic.

Authentic Amish White Bread Recipe for Home Bakers

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Authentic Amish White Bread is a classic recipe that brings warmth and nostalgia to your kitchen. This fluffy, homemade bread boasts a golden crust and a soft interior, perfect for sandwiches or simply buttered.

 

• Author: Mason Recipes
• Prep Time: 15 minutes
• Cook Time: 25–30 minutes
• Total Time: 2 hours 15 minutes
• Yield: 2 loaves 1x
• Category: Bread, Homemade Bread
• Method: Baking
• Cuisine: Amish, American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Bread:

• 1 1/4 cups warm water (110°F/45°C)
• 2 teaspoons active dry yeast
• 1/4 cup sugar
• 1/2 cup vegetable oil
• 1 teaspoon salt
• 4 cups all-purpose flour (divided)
• 1/4 cup warm milk (110°F/45°C)
• 1 tablespoon butter, softened (for greasing the pan)

Instructions

1. Activate the Yeast:
   • In a large bowl, combine the warm water, yeast, and sugar. Stir and let the mixture sit for 5–10 minutes, until it becomes frothy and bubbly.
2. Make the Dough:
   • Add the warm milk, vegetable oil, salt, and 2 cups of flour to the yeast mixture. Stir until combined.
   • Gradually add the remaining 2 cups of flour, 1/2 cup at a time, mixing until a dough forms. You may need to knead it slightly with your hands to bring it all together.
3. Knead the Dough:
   • Turn the dough out onto a lightly floured surface and knead for about 5–8 minutes, or until the dough is smooth and elastic. Add small amounts of flour as needed to prevent sticking.
4. Let the Dough Rise:
   • Place the dough in a greased bowl and cover it with a clean kitchen towel. Let it rise in a warm place for 1 to 1 1/2 hours, or until it has doubled in size.
5. Shape the Loaves:
   • After the dough has risen, punch it down to release any air bubbles.
   • Divide the dough into two equal portions. Shape each portion into a loaf by rolling it tightly and placing it into greased loaf pans.
6. Second Rise:
   • Cover the loaf pans with a kitchen towel and let the dough rise for another 30–45 minutes, or until the dough has risen just above the tops of the pans.
7. Bake the Bread:
   • Preheat the oven to 350°F (175°C).
   • Bake the loaves for 25–30 minutes, or until the bread is golden brown on top and sounds hollow when tapped on the bottom.
   • If desired, brush the tops of the loaves with a little softened butter for a soft, glossy finish.
8. Cool and Serve:
   • Allow the bread to cool in the pans for 5 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

• If you prefer a sweeter bread, you can add an extra tablespoon of sugar.
• This recipe can be halved to make just one loaf.
• Leftover bread can be stored in an airtight container at room temperature for up to 4 days. For longer storage, slice and freeze.

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