Amish White Bread - middleeastsector
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Amish White Bread

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This recipe for homemade Amish white bread yields 2 loaves of perfectly soft white bread. Perfect for sandwiches, toast, or eating fresh from the oven with butter. It has been a family favorite for years! 
Looking for more delicious homemade breads to make using THIS same dough? Try these variations: cinnamon swirl bread or jalapeno cheese bread. Both make 2 delicious loaves per batch!

I used to enjoy trying new bread recipes, but lately I’ve had a few flop! Like totally. Tasted really yeasty, didn’t brown, didn’t rise. After waiting 3 hours to see if my hard work paid off only to have it fail is frustrating. So I’ve decided to just stick with the bread that has been fool proof for me. The recipe that I memorized a decade ago. Homemade Amish white bread is absolutely delicious and I’ve been making it for years. I usually use white flour, but it is amazing with half whole wheat as well.

INGREDIENTS

▢2 cups warm water (around 110°F)
▢⅓ cup sugar (67g)
▢2 Tablespoons honey
▢1 ½ Tablespoons active dry yeast
▢¼ cup vegetable or canola oil
▢1 ½ teaspoons salt
▢5 ½ to 6 cups bread flour, scooped & leveled (846g)
▢2 Tablespoons salted butter, for brushing or rubbing on top of the finished loaves

 

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 soil, 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 9×5-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.

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