AMISH WHITE BREAD



Easy Amish White bread recipe is a slightly sweet, velvety-textured, homemade loaf that’s perfect for sandwiches. You may have heard it called milk bread. You can make this recipe by hand or in a bread machine – both instructions are included. It freezes well, too!

Be sure to read to the end where I’ll be sharing my best tips for getting bread to rise!

INGREDIENTS:


  • Whole milk
  • Sugar
  • Yeast,
  • Salt
  • Light vegetable oil or coconut oil
  • Bread flour
  • Butter
  • Two 9  by 5 inch loaf pans (measured from outside edge to outside edge. 1- 1/2 quart)
  • Instant read thermometer.


Amish white bread is an easy, tender sandwich loaf that slices easily without crumbling. Its velvety texture and sweet flavor make it a hit with the kids. This recipe makes 2 loaves and freezes well for up to 6 months.

Equipment Needed:


  1. Stand mixer
  2. loaf pans
  3. insta-read thermometer


Ingredients:


  • 1 cup water, 110F
  • 1 cup milk, 110F
  • 2/3 cup sugar
  • 1 1/2 tablespoons active dry yeast
  • 1 1/2 teaspoons salt
  • 1/4 cup mild vegetable oil, — coconut oil works really well here! OR use melted butter
  • 5-1/2 cups bread flour, you may need a little more or a little less
  • 2 tablespoons butter, melted


Instructions
Conventional Method:


  1. Dissolve the sugar in the warm water and milk in a large bowl.
  2. Whisk in the yeast.
  3. Set aside for 5 to 10 minutes, or until the yeast mixture gets foamy.
  4. Stir in 1 cup of the flour.
  5. Whisk in the salt and oil.
  6. With the mixer running add the remaining flour, one cup at a time, until the dough pulls away from the bowl.
  7. Knead by machine about 5 minutes.


Hand Kneading:


  • If you are hand kneading mix in the flour until you have a sticky dough, turn the dough out onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic – adding flour as needed.


Rising and Shaping:


  1. Oil a large bowl and place the ball of dough in it.
  2. Oil the top of the dough and then cover with a damp cloth.
  3. Allow it to rise until it has doubled in bulk. This will take about an hour.
  4. Punch the dough down.
  5. Knead for three minutes or so and divide in half.
  6. Let rest for five minutes.
  7. Shape into loaves and then place in greased 9×5-inch loaf pans.
  8. Brush the tops with the melted butter.
  9. Let rise for 30 minutes, or until the dough has risen an inch or so above the pans.
  10. Bake at 350 degrees F for 30 minutes, or until loaves sound hollow when tapped.


For a Soft Crust:


  • For a soft crust butter the tops and place a clean tea towel over the baked loaves as soon as you take them out of the oven. Let them cool for about 5 minutes and then take them out of the pans to finish cooling, covering them back up with the tea towel.


Bread Machine Instructions:


  1. Add ingredients to your bread machine in the order the manufacturer recommends.
  2. Select white bread cycle.
  3. Press “start”.
  4. When the dough has risen once and second cycle of kneading begins, turn the machine off. Press “start” again to reset the machine.
  5. The dough will rise a second time before it bakes.


Notes:
This is such a basic loaf that there are a lot of different ways to use it. Here are some of my favorite variations.


  • Dinner rolls
  • Cinnamon rolls
  • Sweet rolls
  • Hamburger buns
  • Cinnamon swirl loaf
  • Add 2 cups raisins
  • Add 2 cups chocolate chips
  • Add 2 cups chopped nuts


Since this fluffy white bread freezes so well you can make several batches to have on hand when you need them.

Nutrition:
Calories: 86kcal | Carbohydrates: 9g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 238mg | Potassium: 23mg | Sugar: 9g | Vitamin A: 70IU | Calcium: 17mg

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