Description
This classic Amish White Bread recipe yields soft, fluffy loaves with a tender crumb and a slightly sweet flavor. Perfect for sandwiches or toast, this homemade bread combines simple ingredients like milk, sugar, and butter for a comforting, traditional loaf. The dough is either kneaded by hand or machine, allowed to rise twice, and baked to golden perfection with an optional soft crust finish.
Ingredients
Wet 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 butter (melted, for brushing)
Dry Ingredients
- 2/3 cup sugar (can be reduced if desired)
- 1 1/2 tablespoons active dry yeast
- 1 pinch powdered ginger (optional, to activate yeast)
- 1 1/2 teaspoons salt
- 5 1/2 cups bread flour (may need slightly more or less)
Instructions
- Activate Yeast: 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, or until the yeast mixture becomes foamy, indicating the yeast is active.
- Mix Initial Dough: Stir in 1 cup of the bread flour into the yeast mixture until combined. Then whisk in the salt and oil.
- Add Remaining Flour: With a mixer running, gradually add the remaining flour one cup at a time until the dough pulls away from the sides of the bowl. This creates a firm dough.
- Knead the Dough: If using a stand mixer, knead the dough for about 5 minutes on medium speed. If kneading by hand, turn the sticky dough onto a lightly floured surface and knead for about 10 minutes until the dough is smooth and elastic, adding small amounts of flour as needed.
- First Rise: Lightly oil a large bowl and place the ball of dough inside. Oil the top of the dough, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 1 hour.
- Punch and Divide: Punch down the risen dough to release air. Knead for an additional 3 minutes, then divide the dough into two equal portions. Let them rest for 5 minutes to relax the gluten.
- Shape and Second Rise: Shape each portion into a loaf and place each into greased 9×5-inch loaf pans. Brush the tops with melted butter. Cover and let rise for about 30 minutes, or until the dough rises about an inch above the pans.
- Bake the Bread: Preheat the oven to 350°F (175°C). Bake the loaves for 30 minutes or until the tops are golden brown and the loaves sound hollow when tapped. An instant-read thermometer inserted in the center should register 190°F when fully baked.
- Optional Soft Crust: For a softer crust, brush the tops of the hot loaves with melted butter immediately after baking. Cover with a clean tea towel and let cool in the pans for 5 minutes. Then remove from pans and continue cooling, loosely covering with the towel.
- Bread Machine Alternative: Add all ingredients to your bread machine according to the manufacturer’s instructions. Select the white bread cycle and press start. When the first rise completes and the second kneading cycle begins, pause and restart the machine to reset the cycles. The dough will rise a second time before baking to achieve a perfect loaf.
Notes
- Powdered ginger is optional but helps activate the yeast more vigorously.
- You can reduce sugar to make a less sweet bread if desired.
- Use bread flour for best texture; all-purpose flour can be substituted but may affect crumb.
- Butter or coconut oil can be used interchangeably for richness.
- Make sure liquids are warm but not hot to avoid killing yeast (around 110°F).
- The double rising process ensures a light and airy texture in the bread.
- For a crisper crust, skip the butter brushing step after baking.
- Adjust flour quantity as needed; dough should be firm but not dry.
