Print

No-Fail Amish White Bread Recipe

Print Recipe

★★★★★

4.6 from 117 reviews

This No-Fail Amish White Bread recipe produces a soft, fluffy homemade white bread reminiscent of classic Wonder Bread, perfect for sandwiches or toast. It freezes beautifully, allowing you to have fresh bread on hand anytime. With simple ingredients and straightforward steps, it’s a beloved recipe among home bakers for its dependable results and delicious flavor.

Ingredients

Scale

Liquid Ingredients

  • 1 cup water, 110°F
  • 1 cup milk, 110°F
  • ¼ cup vegetable oil (or melted coconut oil or melted butter, cooled to 100°F)
  • 2 tablespoons butter, melted (for brushing)

Dry Ingredients

  • ⅔ cup sugar (can be reduced as preferred)
  • 1 ½ tablespoons active dry yeast
  • 1 pinch powdered ginger (optional, to activate yeast)
  • 1 ½ teaspoons salt
  • 5 ½ cups bread flour (may need a little more or less)

Instructions

  1. Activate Yeast: Dissolve the sugar in the warm water and milk in a large bowl. Whisk in the yeast and the optional powdered ginger. Set aside for 5 to 10 minutes, or until the yeast mixture becomes foamy, indicating the yeast is active.
  2. Mix Initial Dough: Stir in 1 cup of the bread flour. Then whisk in the salt and oil. With a mixer running, add the remaining flour one cup at a time until the dough pulls away from the bowl.
  3. Knead Dough: Knead the dough with the machine for about 5 minutes. Alternatively, if hand kneading, mix in flour until dough is sticky, then knead on a lightly floured surface for 10 minutes until smooth and elastic, adding flour as necessary.
  4. First Rise: Oil a large bowl and place the ball of dough in it. Oil the top of the dough and cover with a damp cloth. Let rise for about 1 hour, or until doubled in bulk.
  5. Punch Down and Shape: Punch down the dough to remove air, knead for about 3 minutes, and divide it in half. Let rest for 5 minutes, then shape each half into a loaf and place into greased 9×5-inch loaf pans.
  6. Second Rise: Brush the tops with melted butter. Allow the dough to rise for 30 minutes, or until it rises about an inch above the pans.
  7. Bake: Bake in a preheated oven at 350°F for 30 minutes, or until the loaves sound hollow when tapped or an instant-read thermometer inserted in the center reads 190°F.
  8. Soft Crust Option: For a softer crust, butter the tops immediately after baking and cover the loaves with a clean tea towel. Let cool in pans for 5 minutes before removing to finish cooling, covering with the tea towel.
  9. Bread Machine Option: Add ingredients in your bread machine following the manufacturer’s instructions. Use the white bread cycle. When the dough has risen once and second kneading begins, turn the machine off and then restart it to reset. The dough will rise again before baking.

Notes

  • Store the bread wrapped tightly in plastic wrap or aluminum foil at room temperature for up to 2 days. For longer storage, freeze the bread well-wrapped.
  • This bread freezes very well, so baking extra batches to have on hand is encouraged.
  • You can reduce sugar by half if you prefer less sweetness, which may slightly alter the texture but still yield delicious bread.
  • Use melted and cooled oils or butter to ensure proper mixing and dough consistency.
  • Adding powdered ginger can help activate the yeast and improve rising.
  • Other natural dough enhancers like potato water can also improve dough structure and rise.

Keywords: Amish White Bread, homemade white bread, soft bread, easy bread recipe, bread for freezing, classic white bread

Find it online: https://dishedbydana.com/no-fail-amish-white-bread-recipe/