Amish White Bread Recipe
User Reviews
5
Amish White Bread Recipe
Description
This traditional bread recipe starts by proofing yeast in warm water sweetened with sugar and honey for yeast activation. The dough is kneaded with oil, salt, and bread flour until smooth and elastic, then left to rise until doubled in size. After punching down, the dough is divided, shaped, and placed into greased loaf pans for a second rise.
Baking yields soft white loaves with a subtle sweetness from honey and a slightly glossy crust from butter brushed on immediately after baking. The bread is versatile for sandwiches or toast and stores well.
Leftover bread should be cooled completely and stored in an airtight container for up to five days. The recipe allows freezing for 2-3 months when tightly wrapped. Tips include measuring flour using the scoop and level method and rising dough in a warm spot or low-heat environment to speed fermentation. Additionally, the dough can be used to make fried bread by shaping small rounds and frying until golden.
Ingredients
- 2 cups water around 110°F, warm
- 1/3 cup granulated sugar 67g
- 2 Tablespoons honey
- 1 1/2 Tablespoons active dry yeast
- 1/4 cup vegetable oil or canola oil
- 1 1/2 teaspoons salt
- 5 1/2 to 6 cups bread flour scooped & leveled, 846 grams
- 2 Tablespoons butter for brushing or rubbing on top of the finished loaves, salted
Instructions
- In a large bowl of a stand mixer with a dough hook attachment, add the warm water, sugar, honey and yeast and stir to combine. Allow the yeast to proof until foamy, about 5-10 minutes.
- Once the yeast is bubbly, add the oil, salt, and 2 cups of flour and mix well. Continue adding flour, one cup at a time, kneading with the dough hook on medium speed until the dough is smooth, about 5 minutes. This can also be done by hand for 7-8 minutes instead if you don't have a mixer with a dough hook attachment.
- Transfer the smooth, elastic dough to a large greased bowl, turning the bread dough to coat it lightly in the oil. Cover with plastic wrap and let the dough rise until doubled in size, about 1 hour.
- Once the dough has risen, punch it down (literally just make a fist and push it once or twice right in the center of the risen dough). Divide the dough in half and shape into loaves by forming two oblong logs and placing each loaf into two oiled 9x5-inch bread pans. Cover loosely with plastic wrap or a clean cloth and allow the loaves to rise for another 30-45 minutes, or until dough has risen about 1 inch above pans.
- When the dough is close to being ready to bake, preheat the oven to 350°F. Bake for 28-30 minutes, until the tops are golden brown. The loaves should have a hollow sound when you thump them and register 190°F on a digital thermometer stuck into the center of each loaf.
- Rub the top of each hot loaf of bread with a cold stick of butter or brush with melted butter (whichever approach is easiest for you), then turn the loaves out onto a clean cloth or cooling rack. Slice and use for sandwiches, toast, or just slathered with butter, honey, or jam.
Notes
- Wrap warm loaves in a clean towel to retain softness while cooling, then store airtight for 4-5 days.
- Freeze cooled bread in plastic wrap and a freezer bag for up to 3 months; thaw before use.
- Measure flour by scooping and leveling for consistent dough texture.
- Brushing hot loaves with butter creates a tender, soft crust.
- For faster rising, place dough in a warm spot like a sunny window or inside an oven warmed to 200°F then turned off.
- Use dough to make fry bread by shaping small rounds, slitting the center, and frying in hot oil; serve hot with honey or jam.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 48g | 16% |
| Protein | 7g | 14% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 3mg | 1% |
| Sodium | 156mg | 7% |
| Potassium | 64mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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