Description
Homemade Amish White Bread brings warmth of traditional kitchens to your table with its pillowy texture and rich, comforting flavor. Simple ingredients and gentle kneading create a classic loaf that connects generations of baking love, inviting you to savor each slice with pure, nostalgic delight.
Ingredients
Scale
Flour and Dry Ingredients:
- 3 cups bread flour
- 1 packet active dry yeast
- 2 tbsp white sugar
- 1 tsp salt
Liquid Ingredients:
- 1 cup warm water
- 2 tbsp vegetable oil
Finishing Ingredient:
- 1 tbsp melted butter (optional, for brushing)
Instructions
- Activate the yeast by combining it with warm water and sugar in a large mixing bowl, allowing the mixture to become frothy and bubbly for approximately 5-7 minutes.
- Sift together bread flour and salt in a separate container, creating a light and airy dry ingredient base.
- Gradually incorporate the dry ingredient mixture into the activated yeast liquid, stirring with a wooden spoon until a shaggy dough begins to form.
- Drizzle vegetable oil into the developing dough, kneading continuously on a lightly floured surface for 8-10 minutes until the texture becomes smooth and elastic.
- Transfer the kneaded dough into a lightly oiled bowl, covering it with a clean kitchen towel, and allow it to rise in a warm, draft-free environment for about 1 hour or until the dough doubles in size.
- Punch down the risen dough to release trapped air, then shape it into a neat loaf and place into a greased 9×5 inch bread pan.
- Let the shaped loaf undergo a second rise for 30-40 minutes, allowing it to become puffy and slightly rounded.
- Preheat the oven to 375°F (190°C) during the final rising period.
- Bake the bread for 25-30 minutes, achieving a golden-brown crust that sounds hollow when tapped.
- Optional: Brush the freshly baked loaf with melted butter for a glossy, rich finish, enhancing both appearance and flavor.
- Remove from the pan and cool completely on a wire rack before slicing to maintain the bread’s structural integrity.
Notes
- Activate yeast with lukewarm water between 100-110°F to ensure perfect proofing without killing the delicate microorganisms.
- Knead dough thoroughly to develop gluten strands, creating a soft and tender bread texture with excellent crumb structure.
- Allow sufficient rising time in a warm, draft-free spot like near a preheated oven or inside a turned-off oven with the light on for consistent results.
- For gluten-free adaptation, substitute bread flour with a high-quality gluten-free flour blend and add xanthan gum to improve texture and binding.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Breakfast, Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 150
- Sugar: 1.25 g
- Sodium: 0.19 g
- Fat: 2.5 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 2.2 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg