Amish White Bread

Amish White Bread Recipe

Ingredients:

• 2 cups warm water (110°F/45°C)
• ⅔ cup white sugar
• 1 ½ tablespoons active dry yeast
• 1 ½ teaspoons salt
• ¼ cup vegetable oil
• 6 cups bread flour

Instructions:

1. Activate the yeast: In a large bowl, dissolve the sugar in warm water, then stir in the yeast. Let it sit for about 5-10 minutes until the mixture becomes foamy.
2. Mix in other ingredients: Stir in the salt and oil into the yeast mixture. Gradually add in the bread flour, one cup at a time, until a soft dough forms.
3. Knead the dough: Turn the dough onto a lightly floured surface and knead it for about 6-8 minutes, until smooth and elastic.
4. First rise: Place the dough in a well-oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Shape the dough: Punch the dough down, divide it in half, and shape it into loaves. Place each loaf in a greased 9×5 inch loaf pan.
6. Second rise: Let the dough rise again for about 30 minutes, or until it has risen 1 inch above the pans.
7. Bake: Preheat your oven to 350°F (175°C). Bake the loaves for 30 minutes or until the tops are golden brown and the bread sounds hollow when tapped.
8. Cool and serve: Remove the bread from the pans and let it cool on a wire rack before slicing.

20 Popular Questions and Answers About Amish White Bread

1. Can I use all-purpose flour instead of bread flour?
   • Yes, but bread flour is preferred for better texture and structure.
2. How do I know when the yeast is activated?
   • The yeast should become foamy or bubbly after 5-10 minutes in warm water.
3. Can I reduce the amount of sugar?
   • Yes, you can reduce it, but the sugar helps feed the yeast and adds sweetness to the bread.
4. Can I make this bread without a mixer?
   • Absolutely! You can knead the dough by hand for 6-8 minutes.
5. Can I freeze the dough?
   • Yes, after the first rise, you can freeze the dough. Thaw and let it rise again before baking.
6. Can I use instant yeast instead of active dry yeast?
   • Yes, just skip the activation step and mix the instant yeast directly into the flour.
7. How do I store the bread?
   • Store in an airtight container or bag at room temperature for up to 3 days. You can also freeze it for longer storage.
8. Why didn’t my bread rise?
   • Your yeast might not be active. Make sure the water isn’t too hot or too cold and check the yeast’s expiration date.
9. Can I make rolls instead of loaves?
   • Yes, you can shape the dough into rolls and adjust the baking time to around 15-20 minutes.
10. What can I add to the bread for extra flavor?

• You can add garlic, herbs, or even cinnamon and raisins for a sweet version.

11. Why is my bread dense?

• It may be under-kneaded or the dough didn’t rise properly.

12. Can I use whole wheat flour instead?

• Yes, but for best results, use half whole wheat and half bread flour.

13. What temperature should the water be for the yeast?

• Around 110°F (45°C). Too hot will kill the yeast, too cold won’t activate it.

14. How long does the dough take to rise?

• The first rise takes about 1 hour, and the second rise about 30 minutes.

15. Can I add seeds or grains to the dough?

• Yes, you can add flaxseeds, sunflower seeds, or oats for extra texture.

16. Can I make this recipe in a bread machine?

• Yes, add the ingredients in the order recommended by your machine’s manufacturer.

17. How do I get a softer crust?

• Brush the loaf with butter after baking for a softer crust.

18. Can I use olive oil instead of vegetable oil?

• Yes, olive oil works well and adds a slight flavor difference.

19. Why did my bread collapse after rising?

• It might have over-proofed. Keep an eye on the rising times and dough size.

20. What’s the best way to slice the bread?

• Let it cool completely before slicing with a serrated bread knife.

30 Helpful Tips to Make Amish White Bread Even More Delightful

1. Use fresh yeast for better rise.
2. Let the bread cool completely before slicing to maintain texture.
3. Add a tablespoon of honey for a subtle sweetness.
4. Swap vegetable oil for melted butter for a richer flavor.
5. For a fluffier loaf, knead longer to develop the gluten.
6. Let the dough rise in a warm, draft-free area.
7. Use a thermometer to ensure the water is at the perfect temperature.
8. Add a pinch of cinnamon or nutmeg for a hint of spice.
9. If adding whole grains, soak them first to prevent them from drying out the dough.
10. Add 1-2 tablespoons of milk powder for a softer texture.
11. Brush the tops with butter immediately after baking for a soft crust.
12. Use a steam bath (place a pan of water in the oven) for a crispier crust.
13. For a savory loaf, add garlic powder, herbs, or cheese to the dough.
14. Double-wrap in plastic wrap and foil for freezing to maintain freshness.
15. Replace some of the water with milk for a richer loaf.
16. Add a tablespoon of vinegar to help preserve the bread and enhance flavor.
17. Let the bread dough rise in the oven with the oven light on for warmth.
18. Try braiding the dough for a decorative and unique look.
19. If your house is cold, use a proofing box or warm the oven to 200°F, then turn it off before placing the dough inside.
20. Add raisins and cinnamon for a sweet breakfast loaf.
21. To prevent dry dough, don’t over-flour while kneading.
22. Add a little more salt for a stronger flavor profile.
23. If your crust is too thick, tent the bread with foil during the last 10 minutes of baking.
24. Always grease your loaf pan well to avoid sticking.
25. Use bread flour for a more structured loaf.
26. Make sure your yeast is not expired for optimal results.
27. Add oats on top before baking for texture.
28. Use unsalted butter if brushing the top, so you don’t affect the saltiness.
29. Slice the bread with a serrated knife to avoid squashing the loaf.
30. Use parchment paper in your loaf pans for easy removal.

40 Secrets to Achieving the Perfect Amish White Bread

1. Use bread flour for optimal texture.
2. Proof yeast properly—foamy yeast guarantees active yeast.
3. Avoid over-kneading, which can make the bread tough.
4. Don’t rush the rise time; let it rise fully for best results.
5. Humidity affects the dough, so adjust flour as needed.
6. Use a thermometer to ensure water is at the right temperature (110°F).
7. Warm the mixing bowl before adding the ingredients.
8. Add the flour gradually to prevent over-dry dough.
9. Incorporate oil after the dough has started forming for a smooth texture.
10. Always use fresh, active yeast.
11. Allow the dough to double in size during the first rise.
12. Avoid over-proofing in the second rise; the dough should rise just above the pan.
13. Tap the top of the loaf—if it sounds hollow, it’s ready.
14. Preheat your oven fully before baking for even cooking.
15. Place the dough in a warm spot for rising (oven with the light on works great).
16. Avoid opening the oven door during baking.
17. Let the bread cool completely before slicing.
18. Use non-stick pans or grease them generously.
19. Dust the top with a little flour for a rustic look.
20. Rotate the bread halfway through baking for even browning.
21. Add an egg wash for a shiny crust.
22. Avoid too much salt—it can inhibit yeast growth.
23. For a softer crumb, add a tablespoon of milk powder.
24. Use unsalted butter to control the salt level.
25. Store the bread wrapped in a clean kitchen towel to prevent the crust from getting soggy.
26. Knead until the dough is elastic and smooth (around 8 minutes).
27. If the dough is too sticky, add flour one tablespoon at a time.
28. Poke the dough—if the indent stays, it’s ready to bake.
29. Preheat the oven for at least 10 minutes before baking.
30. Use a bread lame or sharp knife to score the dough for a decorative top.
31. Test your yeast by adding a little sugar to the water.
32. Use a thermometer to check if the bread is done—190°F internally