Amish White Bread
A small batch Amish white bread recipe that makes one perfect loaf of sandwich bread Tender crumb with a hint of sweetness and a buttery crust.
Servings: 12 slices
Calories: 155kcal
Cost: $1.32 per loaf
Ingredients
- 1 cup warm water
- 3 tablespoon sugar
- 1 teaspoon instant active dry yeast
- ¾ teaspoon kosher salt
- 2 tablespoons vegetable oil
- 1 tablespoon honey optional
- 3 cups all-purpose flour
- 1 teaspoon butter
Instructions
- In a medium bowl, dissolve the sugar in warm water. Once dissolved, stir in the yeast. Let sit for about 5 minutes until it becomes slightly foamy..
- Add the oil and honey, if using, and stir. Stir in the salt, then add the flour one cup at a time. Use a wooden spoon or dough whisk to mix until a dough ball forms
- Turn the dough onto a lightly floured surface and knead until smooth, takes about 2–3 minutes.
- Lightly spray the inside of a glass bowl with oil and place the dough in the bowl, turning to coat all sides of dough ball. Cover with a warm damp cloth and let sit for 1 hour. The dough will rise to about double in size.
- Remove the dough from the bowl and punch it down. Shape it into a loaf and place it in a lightly oiled loaf pan. Let rise again for 40–45 minutes.
- Bake at 350 °F for 30 minutes, until the crust turns golden brown.
- Remove from the oven and brush the top of the loaf with butter. Let it cool in the pan for 5 minutes.
- Turn the loaf out onto a wire rack and cool completely before slicing.
Notes
The optimal temperature for the dough to rise is between 75-78 °F.
For the best rise, check the expiration date on the yeast. Store properly to ensure it's active.
Kneading is crucial for developing gluten in the bread, which gives it its structure and chewy texture. Knead the dough until it's smooth and elastic. It usually takes about 10-15 minutes of hand kneading.
Don't rush the rising process. The bread needs to double in size, which typically takes about 1-2 hours, depending on the temperature of your kitchen. Punch it down after the first rise, shape it into loaves, and let it rise again until doubled.
Preheat your oven before you start baking. A properly preheated oven ensures the bread begins baking immediately when it goes in, leading to a better rise and a more even crust.
Amish white bread should be golden brown on the outside when it's done. Tapping on the bottom of the loaf should produce a hollow sound.
As tempting as it may be to slice into the bread as soon as it comes out of the oven, wait until it has cooled completely. Cutting into hot bread can result in a gummy texture.
Nutrition
Serving: 1slice | Calories: 155kcal | Carbohydrates: 29g | Protein: 3g | Fat: 3g | Sodium: 83mg | Fiber: 1g | Sugar: 5g
