Easy Amish White Bread
User Reviews
5.0
9 reviews
Excellent
Easy Amish White Bread
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Experience the comforting taste of Amish White Bread, made with love and traditional methods. This recipe combines everyday ingredients to create a loaf perfect for any occasion. With its soft texture and delightful crust, this homemade bread will bring joy to your kitchen. Follow the simple steps, let the dough rise to perfection, and enjoy the delicious simplicity of Amish White Bread.
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Ingredients
- 1 cup warm water (120°F-130°F)
- 1 cup warm milk (120°F-130°F)
- ⅓ cup white sugar leveled off with the back of a knife
- ⅓ cup packed light brown sugar , leveled with the back of a knife
- 3 teaspoons dry instant yeast
- 1 ½ teaspoons kosher salt
- ¼ cup unsalted butter , melted or canola oil
- 6 cups all-purpose flour , spooned & leveled
- 1 Tablespoon Dry Malt (Diastatic) baking Powder, optional It helps the dough rise and create a lovely crust.
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Instructions
- In the bowl of a stand mixer with the dough hook attachment, combine the flour, yeast, Dry Malt (Diastatic Powder), melted unsalted butter, sugars, salt, and warm water. Knead the mixture until it holds together and pulls away from the sides of the bowl, about 7 to 10 minutes.
- Lightly grease a large bowl with oil or nonstick spray. Transfer the dough to the prepared bowl with lightly oiled hands, turn it to coat all sides in the oil, fold it over on itself, and make a ball. Cover with a cling wrap and allow the dough to rise in a relatively warm environment. (This will take anywhere from 1 to 2 hours, depending on warmth and humidity).
- Punch down in the center to the bottom of the dough to remove the gas bubbles formed by the yeast during rising, then lay out on a lightly floured surface and gently pat it to remove air bubbles. Divide in half and shape into loaves. Place seam side down in a buttered and floured 9"x 5" pan—dust loaves with flour.
- Cover and let the White Bread rise again till the White Bread doubles in size for about 1 hour or until the dough has risen 1 inch above the pans.(This will take anywhere from 1 to 2 hours, depending on warmth and humidity). Next, Preheat the oven to 350°F and bake the White Bread for 30 minutes. Enjoy our White Bread!😋🍞
Equipments used:
Notes
- How to Store & Re-Heat
- How to Store & Re-Heat
- To store: Allow it to cool completely, and then wrap it tightly in plastic or aluminum foil. Place the wrapped bread in an airtight container or a plastic freezer bag and store it at room temperature for up to three days. Alternatively, you can store it in the freezer for up to three months.
- To store: Allow it to cool completely, and then wrap it tightly in plastic or aluminum foil. Place the wrapped bread in an airtight container or a plastic freezer bag and store it at room temperature for up to three days. Alternatively, you can store it in the freezer for up to three months.
- To reheat: Preheat your oven to 350°F. Remove the bread from its wrapping and place it on a baking sheet. Cover the bread with foil to prevent it from burning, and bake for 10 to 15 minutes or until the bread is warm and the crust is crispy. Alternatively, you can reheat individual slices of Amish White Bread in a toaster or toaster oven.
- To reheat: Preheat your oven to 350°F. Remove the bread from its wrapping and place it on a baking sheet. Cover the bread with foil to prevent it from burning, and bake for 10 to 15 minutes or until the bread is warm and the crust is crispy. Alternatively, you can reheat individual slices of Amish White Bread in a toaster or toaster oven.
- Note: If you freeze the bread, allow it to thaw at room temperature before reheating.
- Note: If you freeze the bread, allow it to thaw at room temperature before reheating.
- Make-Ahead
- Make-Ahead
- Follow the recipe as instructed, but instead of letting the dough rise for the second time, punch it down and shape it into loaves. Place the loaves in greased and floured loaf pans, then wrap the pans tightly with plastic wrap or aluminum foil. Place the wrapped loaf pans in the refrigerator for up to 24 hours. This will allow the dough to rise slowly in the fridge, developing more flavor and a better texture.
- Follow the recipe as instructed, but instead of letting the dough rise for the second time, punch it down and shape it into loaves. Place the loaves in greased and floured loaf pans, then wrap the pans tightly with plastic wrap or aluminum foil. Place the wrapped loaf pans in the refrigerator for up to 24 hours. This will allow the dough to rise slowly in the fridge, developing more flavor and a better texture.
- When you're ready to bake the bread, remove the loaf pans from the fridge and let them sit at room temperature for 30 minutes to 1 hour. Preheat your oven to 350°F, then bake the loaves for 30 to 35 minutes or until golden brown and cooked through. Allow the bread to cool completely, then wrap it tightly and store it in an airtight container or plastic freezer bag. The bread can be stored at room temperature for up to three days or in the freezer for up to three months.
- When you're ready to bake the bread, remove the loaf pans from the fridge and let them sit at room temperature for 30 minutes to 1 hour. Preheat your oven to 350°F, then bake the loaves for 30 to 35 minutes or until golden brown and cooked through. Allow the bread to cool completely, then wrap it tightly and store it in an airtight container or plastic freezer bag. The bread can be stored at room temperature for up to three days or in the freezer for up to three months.
- How to Freeze
- How to Freeze
- Allow the bread to cool completely to room temperature before freezing. Wrap the bread tightly in plastic wrap or aluminum foil to prevent freezer burn and moisture loss. You can also place the bread in a plastic freezer bag. Write the date on the bread package to know when it was frozen. Also, label it with the type of bread so you can easily identify it in the freezer.
- Allow the bread to cool completely to room temperature before freezing. Wrap the bread tightly in plastic wrap or aluminum foil to prevent freezer burn and moisture loss. You can also place the bread in a plastic freezer bag. Write the date on the bread package to know when it was frozen. Also, label it with the type of bread so you can easily identify it in the freezer.
- Place the wrapped bread in the freezer and store it for up to three months. When ready to use it, remove it from the freezer and let it thaw at room temperature. It's best to let the bread thaw overnight in the refrigerator to prevent it from becoming soggy. Once it is thawed, reheat it in the oven or toaster to bring back its freshness and crispness.
- Place the wrapped bread in the freezer and store it for up to three months. When ready to use it, remove it from the freezer and let it thaw at room temperature. It's best to let the bread thaw overnight in the refrigerator to prevent it from becoming soggy. Once it is thawed, reheat it in the oven or toaster to bring back its freshness and crispness.
- Notes:
- To keep the yeasty dough from clinging to your fingers, lightly oil your hands with canola oil or flour your hands.
- If you like it sweet, keep the sugar as is. Less sweet, reduce the sugar
- To punch down, put your fist in the dough and push down on it.
- Preheat your oven to 350°F before you want to bake your bread.
- Frozen bread may not be as fresh as freshly baked bread, but it's a great option for when you're short on time or don't have access to fresh bread.
- Frozen bread may not be as fresh as freshly baked bread, but it's a great option for when you're short on time or don't have access to fresh bread.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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