Recipe Background
Discover the comfort of Amish white bread with its tender crumb and rich aroma.
Baking a loaf of Amish white bread transports you to simpler times, where the kitchen is filled with the comforting aroma of yeast and freshly baked dough. The gentle sweetness of the sugar blends seamlessly with the rich warmth of the milk, creating a tender crumb that’s both satisfying and soft. Cutting into this homemade bread reveals a texture that is pillowy and perfect for any topping, from a simple pat of butter to your favorite preserves.
As you knead the dough, your hands connect with generations of bakers who have perfected this art. Kneading until the dough is smooth and elastic not only develops the gluten but also gives the bread its beautiful, chewy texture. This simple act is meditative, letting you tune in to the rhythms of the process while ensuring a loaf that rises magnificently.
Sharing this bread is an intimate experience. Whether it’s paired with soup on a crisp day or toasted to accompany breakfast, the bread brings a sense of home and warmth to the table. Eye each slice with satisfaction, knowing that the golden crust came from carefully proofing and baking, capturing the essence of homemade goodness.
Ingredients
- 1/3 cup sugar
- 1 cup water warmed to about 110 degrees F
- 1 1/2 tablespoons active dry yeast
- 1 cup milk warmed to 110 degrees F
- 1 1/2 teaspoons salt
- 1/4 cup vegetable oil plus more, to taste, for greasing the bowl and the loaf pans
- 6 cups bread flour
- butter optional, melted, to taste
Directions
- In a large bowl, dissolve the sugar in the warm water.
- Stir in the yeast and allow it to proof until it resembles a creamy foam, about 5 minutes.
- Stir the warmed milk, the salt, and 1/4 cup of the oil into the yeast mixture.
- Using a wooden spoon or an electric mixer fitted with the dough hook attachment, mix the flour into the yeast mixture, 1 cup at a time.
- Knead the dough until smooth.
- Oil a bowl well.
- Place the dough in the oiled bowl and turn the dough to coat.
- Cover the bowl with a clean towel and let rise until about doubled in size, about 1 hour.
- Grease two 9x5-inch loaf pans with the oil.
- Punch the dough down, kneading it a few times.
- Divide the dough in half and shape the halves into loaves.
- Place the loaves in the prepared loaf pans.
- Cover the loaf pans and allow the dough to rise until it has risen about 1-inch above the pans, about 30 minutes.
- Preheat the oven to 350 degrees F.
- Bake the loaves until cooked through, about 30 minutes.
- Transfer the loaves from the pans immediately and place them on cooling racks.
- Brush the tops of the loaves with the melted butter.
- Serve.
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