Description
This classic Amish White Bread recipe yields soft, fluffy, and slightly sweet homemade bread perfect for sandwiches, toast, or a comforting snack. Utilizing a stand mixer for kneading and a warm oven for rising, it combines simple ingredients like warm water, yeast, sugar, butter, and flour to create a delicious loaf with a golden crust and tender crumb.
Ingredients
Scale
Wet Ingredients
- 2 cups warm water (about 110 degrees F)
- 1 stick butter (melted, divided)
Dry Ingredients
- 3/4 cup sugar
- 1 pouch active dry yeast (2 1/4 teaspoons)
- Pinch of salt
- 5 to 6 cups all-purpose flour
Instructions
- Prepare Warm Water: In a microwave-safe container, heat 2 cups of water for 30-45 seconds. Check the temperature with a thermometer to ensure it is between 100-110 degrees Fahrenheit, ideal for activating the yeast.
- Dissolve Sugar in Water: Pour the warm water into a stand mixer bowl and stir in the sugar until fully dissolved, creating a sweet base for yeast activation.
- Activate Yeast: Sprinkle the active dry yeast into the sugar water and let it sit undisturbed for 30 minutes, or until it develops a creamy, foamy layer indicating the yeast is active.
- Add Salt and Butter: Mix in a pinch of salt and 1/4 cup of the melted butter until just combined to enrich the dough.
- Incorporate Flour: Add the flour gradually, one cup at a time, mixing gently to combine after each addition to build the dough structure.
- Knead Dough with Mixer: Using the dough hook attachment, knead the dough on low speed for 7 minutes to develop gluten and create a smooth, elastic dough.
- Butter the Dough: Remove the bowl from the mixer and pour the remaining melted butter over the dough. Turn the dough in the bowl to coat it evenly with butter, which helps keep it soft and moist.
- Preheat and Warm Oven: Turn the oven on to 350 degrees Fahrenheit for one minute then turn it off to create a warm environment ideal for rising.
- First Rise: Cover the dough bowl with a damp cloth and place it in the warm oven. Let the dough rise for about 1 hour, or until it has doubled in size.
- Punch Down and Hand Knead: Remove the dough from the oven, gently punch it down to release air, then knead by hand for about 1 minute to redistribute yeast.
- Prepare Bread Pans: Generously grease your bread pans with Crisco to prevent sticking and aid in browning.
- Shape and Pan Dough: Divide dough in half if using two pans. Shape into loaves and place into the prepared pans, ensuring the dough reaches the edges in a single long pan.
- Second Rise: Allow the dough to rise again in the warm oven until it rises about 1 inch above the top of the pans, about 30-45 minutes.
- Bake Bread: Bake at 350 degrees Fahrenheit for 22-30 minutes. Cover the top with foil if the bread crust is browning too quickly to prevent burning.
- Cool Bread: Remove from oven and place the bread on a wire rack for 5-7 minutes to cool slightly.
- Remove from Pan: Carefully loosen the edges using a metal spatula and transfer the loaves to the wire rack to cool completely for the best texture.
- Slice the Bread: Use a serrated bread knife to slice the bread once fully cooled.
- Serve: Enjoy your Amish White Bread with butter, honey, jams, or jellies. It’s perfect for toast, sandwiches, or as a snack.
Notes
- Ensure water temperature is between 100-110°F to activate yeast without killing it.
- Do not skip the two rising periods; they ensure a light and airy bread texture.
- You can substitute Crisco with butter or oil for greasing pans, but Crisco helps produce a shiny crust and easy release.
- If the bread browns too fast in the oven, tent with foil to prevent burning while the inside finishes baking.
- For best slicing, let the bread cool completely to avoid squishing the crumb.
