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No-Fail Amish White Bread Recipe

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★★★★★

4.4 from 112 reviews

Amish white bread is a classic homemade soft white bread that rivals store-bought varieties like Wonder Bread. It produces two fluffy loaves with a tender crumb and crust, perfect for sandwiches or toast. The bread freezes exceptionally well, making it convenient to prepare ahead and enjoy fresh anytime. With simple ingredients and easy steps — including machine or hand kneading — this recipe is beloved for its consistent, delicious results and has earned thousands of five-star reviews.

Ingredients

Scale

Wet Ingredients

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

Dry Ingredients

  • ⅔ cup sugar (can use less if desired)
  • 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 sugar in the warm water and milk in a large bowl. Whisk in the yeast and optional ginger, then set aside for 5 to 10 minutes until the mixture becomes foamy, indicating active yeast.
  2. Mix Dough: Stir in one cup of flour, then whisk in salt and oil. With a mixer running, add remaining flour one cup at a time until dough pulls away from the bowl. Knead by machine for about 5 minutes. If hand kneading, mix flour until dough is sticky then turn onto floured surface and knead for 10 minutes until smooth and elastic, adding flour as needed.
  3. First Rise: Oil a large bowl and place dough ball inside. Oil top of dough; cover with damp cloth. Let dough rise in a warm place for about 1 hour, until doubled in size.
  4. Shape Dough: Punch dough down, knead for 3 minutes, then divide in half. Let rest for 5 minutes. Shape each piece into a loaf and place in greased 9×5-inch loaf pans.
  5. Second Rise: Brush tops with melted butter. Let dough rise 30 minutes, until it rises about 1 inch above pans.
  6. Bake: Bake at 350°F for 30 minutes, or until loaves sound hollow when tapped. Internal temperature should be about 190°F.
  7. Soft Crust Finish: For a soft crust, brush baked loaf tops with butter and cover with a clean tea towel as they cool in pans for 5 minutes. Then remove loaves from pans and continue cooling covered with the towel.
  8. Bread Machine Option: Add ingredients to bread machine as per manufacturer order. Select white bread cycle and start. When dough has risen once and second kneading starts, turn off machine then restart to reset. Dough will rise a second time before baking.

Notes

  • Store wrapped in plastic wrap or foil at room temperature for up to 2 days; freeze for longer storage.
  • This bread freezes very well, allowing for easy batch preparation.
  • For less sweetness, cut sugar in half but expect slight texture changes.
  • Organic extra-virgin coconut oil adds subtle flavor; light vegetable oil or melted butter also work well. Ensure oil is melted and cooled before mixing in.
  • To help dough rise better, use natural yeast enhancers like ground ginger or potato water.
  • Use a kitchen thermometer to ensure water and milk are 110°F; too hot or cold affects yeast activity.

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