AMISH WHITE BREAD Recipe

I love making Homemade White Bread because its soft, pillowy texture and rich aroma brighten my day. Every loaf carries a hint of nostalgia, reminding me of treasured family gatherings. It transforms a simple sandwich into a memorable meal and inspires me to explore creative ways to savor this timeless treat.

I’ve always been fascinated by the kind of bread that has a simple, yet irresistible taste. When I first tried making Amish White Bread, I couldn’t believe how soft and fluffy it turned out.

I mix 1 cup of warm water with 1/3 cup warm milk, 2 large eggs that are lightly beaten, 1/2 cup of granulated sugar and 1/2 cup of unsalted butter that i melt just right. I then add in a package of active dry yeast, 4 to 5 cups of all-purpose flour, and a teaspoon of salt.

The process is pretty laid-back which reminds me a bit of experimenting with Amish White Bread Machine recipes or even homemade white bread styles popular for Roast Beef Sandwiches. I love how it came out perfect for French toast and those epic sandwich moments.

Every time I make this recipe, it always brings back memories of trying out fun twists like Japanese Milk Bread in my own kitchen. Give it a try and see for yourself.

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First off, the bread always comes out super soft and fluffy which makes it perfect for my french toasts and sandwiches. I like how simple the ingredients are and the steps are easy to follow even if you accidentally mess up a little. It also fills my whole house with this amazing smell when it bakes, which makes everyone hungry even before it comes out of the oven. Lastly, I like how customizable it is, since i can easily tweak the recipe if I need more or less bread, or even add in my own twist.

Ingredients

• Warm water hydrates ingredients and helps yeast wake up and work properly.
• Warm milk adds moisture and tenderness to the dough, full of protein and calcium.
• Eggs contribute richness, protein and structure, making the bread softer and fluffy.
• Granulated sugar enhances flavor and lightly feeds the yeast, giving a subtle sweetness.
• Unsalted butter adds softness and rich flavor while fat tenderizes the crumbs for texture.
• All-purpose flour gives structure and carbohydrates essential for binding all ingredients together.
• Salt enhances flavor and controls yeast fermentation for a well balanced taste overall.
• Ingredients list signals rich blend of carbs, protein and healthy fats creating moist, flavorful bread.

Ingredient Quantities

• 1 cup warm water (about 110°F)
• 1/3 cup warm milk
• 2 large eggs, lightly beaten
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1 package (2 1/4 teaspoons) active dry yeast
• 4 to 5 cups all-purpose flour
• 1 teaspoon salt

How to Make this

1. Combine the warm water, warm milk, active dry yeast, and sugar in a large bowl and let it sit for about 5 to 10 minutes until it becomes frothy.

2. Stir in the lightly beaten eggs and the melted butter along with the salt.

3. Gradually add in 4 cups of the all-purpose flour while mixing until a soft dough starts forming.

4. Turn out the dough onto a lightly floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic.

5. Place the kneaded dough into a greased bowl, cover it with a clean towel, and let it rise in a warm spot for around 1 hour or until it doubles in size.

6. After rising, punch down the dough gently to release any air bubbles.

7. Shape the dough into a loaf by rolling it into a tight cylinder and place it into a greased loaf pan.

8. Cover the pan with a towel again, and let the dough rise for another 30 minutes to an hour until it’s puffed up.

9. Preheat your oven to 350°F and bake the loaf for 25-30 minutes until it’s just golden on top and sounds hollow when tapped on the bottom.

10. Remove the bread from the oven, let it cool on a rack for a few minutes, slice it up, and enjoy it on your french toasts or sandwiches!

Equipment Needed

1. Large bowl – for combining the liquids and mixing the ingredients.
2. Measuring cups and spoons – for accurately measuring water, milk, sugar, butter, flour, and salt.
3. Whisk – to help mix the warm water, milk, yeast, and sugar until frothy.
4. Wooden spoon or spatula – to stir in the eggs, melted butter, and salt into the mixture.
5. Lightly floured work surface – for kneading the dough until it becomes smooth and elastic.
6. Clean kitchen towel – to cover the dough while it rises.
7. Loaf pan – for shaping the dough into a nice loaf before the second rise.
8. Oven – preheated to 350°F for baking the bread, and a cooling rack for letting it cool off.

FAQ

AMISH WHITE BREAD Recipe Substitutions and Variations

• For the warm milk, you can swap it with any non-dairy milk like almond or soy milk if you’re in a pinch
• If you’re low on eggs, try replacing each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) which works pretty well in bread recipes
• You can use bread flour instead of all-purpose flour to get a heartier texture, just keep in mind you might need a little extra liquid
• If you dont have unsalted butter, margarine or even coconut oil can be used and still give you a soft texture in your bread
• You can substitute granulated sugar with an equal amount of honey or maple syrup, though you might want to reduce the amount of liquid slightly to compensate

Pro Tips

1. Make sure your water and milk are at the right temps, like around 110°F; if they are too hot it could kill the yeast and if too cool then the yeast won’t activate properly.
2. Try giving your dough a little extra time to rise if it’s not looking puffy enough, sometimes letting it sit in a warm spot for a bit longer helps develop a better flavour.
3. When kneading, don’t worry if it sticks a bit at first; add just a tiny bit of flour as you work it but be careful not to add too much or it will turn out too dense.
4. Before putting it in the oven, check that your dough has been given enough time to rise in the loaf pan; a good tip is to gently press your finger in the dough and if the indent slowly fills back then its ready to bake.