Amish White Bread 🍞 — a soft, slightly sweet, tender loaf with a fine crumb, often made in Amish households. It’s perfect for sandwiches, toast, or just slathering with butter.
Ingredients (1 large loaf)
- 2¼ tsp (1 packet) active dry yeast
- 1 cup warm milk (110°F / 43°C)
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 tsp salt
- 3 cups all-purpose flour (plus extra for kneading)
- 1 large egg
Instructions
- Activate Yeast:
- In a small bowl, dissolve yeast in warm milk. Let sit 5–10 minutes until foamy.
- Mix Wet Ingredients:
- In a large bowl, combine sugar, melted butter, egg, and salt.
- Add the yeast mixture and stir to combine.
- Add Flour & Knead:
- Gradually add flour, 1 cup at a time, mixing until a soft dough forms.
- Turn onto a floured surface and knead 6–8 minutes until smooth and elastic.
- First Rise:
- Place dough in a greased bowl, cover with a towel, and let rise in a warm place until doubled (about 1–1.5 hours).
- Shape Loaf:
- Punch down dough and shape into a loaf.
- Place in a greased 9×5-inch loaf pan.
- Second Rise:
- Cover and let rise until doubled (about 30–45 minutes).
- Bake:
- Preheat oven to 350°F (175°C).
- Bake 30–35 minutes, until golden brown and the loaf sounds hollow when tapped.
- Optional: brush top with melted butter after baking for soft crust.
- Cool:
- Let cool completely on a wire rack before slicing.
Tips
- For a softer loaf, replace ¼ cup milk with heavy cream.
- Dough should be slightly sticky but manageable; add flour sparingly.
- Leftovers store well in an airtight container or freeze slices for later.
If you like, I can give a “no-knead” Amish white bread version that’s even simpler but just as soft and fluffy.
Do you want me to do that?
