Amish White Bread Recipe

Warm water: Used to activate the yeast and create the dough.

White sugar: Feeds the yeast and adds a touch of sweetness to the bread.

Active dry yeast: The leavening agent that makes the bread rise.

Salt: Enhances the flavor of the bread.

Vegetable oil: Adds moisture and tenderness to the bread.

Bread flour: Provides the necessary gluten structure for the bread.

When dissolving the sugar in warm water, ensure the water is at the right temperature, around 110 degrees F. Too hot, and it will kill the yeast; too cold, and the yeast won't activate properly. This step is crucial for achieving that perfect creamy foam, which indicates that the yeast is alive and ready to help your dough rise.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the bread.

• white sugar - Substitute with honey: Honey can provide a natural sweetness and add moisture to the bread.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not need to be dissolved in water first.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and is less processed.

• vegetable oil - Substitute with olive oil: Olive oil can add a richer flavor and healthier fats to the bread.

• bread flour - Substitute with all-purpose flour: All-purpose flour can be used but may result in a slightly less chewy texture.

• Allow the bread to cool completely before storing. This prevents condensation, which can make the bread soggy.
• For short-term storage, place the bread in a bread box or wrap it in a clean kitchen towel. This helps maintain its crusty exterior while keeping the inside soft.
• If you prefer to use plastic, wrap the bread tightly in plastic wrap or place it in a resealable plastic bag. This method keeps the bread moist but may soften the crust.
• For longer storage, slice the bread before freezing. This allows you to take out only the number of slices you need, without having to thaw the entire loaf.
• Wrap each slice or the entire loaf in aluminum foil or plastic wrap, then place it in a resealable freezer bag. This double-layer protection helps prevent freezer burn.
• Label the bag with the date to keep track of its freshness. Bread can be frozen for up to three months without significant loss of quality.
• To thaw, remove the desired number of slices or the whole loaf from the freezer. Let it sit at room temperature for a few hours or overnight.
• For a quick thaw, you can use a microwave. Place the slices on a microwave-safe plate and heat on low power for 10-15 seconds.
• To refresh the crust, preheat your oven to 350 degrees f (175 degrees c). Place the thawed bread directly on the oven rack for 5-10 minutes.
• Enjoy your Amish white bread with a spread of butter, a dollop of jam, or as a base for your favorite sandwich.

• Preheat your oven to 350 degrees f (175 degrees c). Wrap the bread in aluminum foil to prevent it from drying out. Place it directly on the oven rack and heat for about 10-15 minutes until warm and soft.

• For a quick reheat, use a microwave. Place a slice of bread on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Microwave on medium power for 10-15 seconds. Check and repeat if necessary.

• If you have a toaster oven, preheat it to 350 degrees f (175 degrees c). Place the bread directly on the rack or on a baking sheet. Heat for 5-10 minutes until the bread is warm and slightly crispy.

• To reheat on the stovetop, use a skillet over medium-low heat. Place the bread in the skillet and cover with a lid. Heat for 2-3 minutes on each side until warm and slightly toasted.

• For a more gourmet touch, use a steam method. Boil a small amount of water in a pot and place a steaming basket over it. Wrap the bread in a clean kitchen towel and place it in the basket. Cover and steam for about 5 minutes until the bread is warm and soft.

• Large bowl: Used to dissolve sugar in warm water and mix in the yeast, salt, oil, and flour.

• Measuring cups: Essential for accurately measuring the warm water, sugar, and flour.

• Measuring spoons: Necessary for measuring the yeast, salt, and oil.

• Wooden spoon: Handy for stirring the ingredients together.

• Damp cloth: Used to cover the dough while it rises.

• Well-oiled bowl: Needed to place the dough in for its first rise.

• 9x5 inch loaf pans: Used to shape and bake the bread loaves.

• Oven: Preheated to 350 degrees F (175 degrees C) for baking the bread.

• Cooling rack: Allows the bread to cool evenly after baking.

• Kitchen timer: Helps keep track of the rising and baking times.

• Pastry brush: Useful for oiling the bowl and loaf pans.

• Knife: Handy for dividing the dough into two halves.

• Clean surface: Needed for kneading the dough.

Pre-measure ingredients: Measure out all ingredients beforehand to streamline the process.

Use a stand mixer: A stand mixer can knead the dough for you, saving time and effort.

Proof in a warm oven: Speed up the rising process by placing the dough in a slightly warm oven.

Double batch: Make a double batch and freeze one loaf for later use.

Oil the bowl: Use a spray oil to quickly coat the bowl for rising.

Preheat oven early: Start preheating your oven while the dough is rising to save time.