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Soft Amish White Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 13 reviews
  • Author: Lora
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 50 minutes
  • Yield: 6 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

This Soft Amish White Bread recipe yields a tender, fluffy loaf with a slightly sweet crust, perfect for sandwiches or toast. Utilizing yeast for natural rise and simple ingredients like eggs, sugar, and oil, this homemade bread is both comforting and versatile, taking about 3 hours from start to finish with hands-on kneading and a classic bake in the oven.

Ingredients

Wet Ingredients

  • 1 cup lukewarm water (216 grams)
  • 1 package active dry yeast (7 grams)
  • 1 egg
  • 2 tablespoons flavorless oil (20 grams, such as avocado oil)

Dry Ingredients

  • 3 tablespoons sugar (50 grams)
  • 3 1/2 cups bread flour (470 grams; all-purpose flour can also be used)
  • 1 teaspoon fine sea salt (6 grams)

Instructions

  1. Activate yeast: In a large mixing bowl, combine the lukewarm water and active dry yeast. Stir gently and let it rest for 5 to 15 minutes until foamy, indicating the yeast is active.
  2. Add sugar, oil, and egg: Stir in the sugar, then add the flavorless oil and the egg. Use a fork to break up the egg and combine all the wet ingredients together.
  3. Incorporate flour and salt: Add the bread flour and sea salt to the bowl. Using a fork, combine until the mixture forms a shaggy dough ball. Then, use your hands to gather and start forming the dough.
  4. First rise: Drizzle about one teaspoon of oil over the dough’s surface and pat it evenly. Cover the bowl with a damp towel or plastic wrap and let the dough rise at room temperature until doubled in size, approximately 1 hour.
  5. Prepare kneading surface: Generously dust your counter with a couple tablespoons of flour. Transfer the risen dough onto the floured surface by scooping with closed fingers.
  6. Knead the dough: Dust the top of the dough with a tablespoon of flour. Knead for 10 to 15 minutes, adding flour as needed but not exceeding 1/3 cup total, until the dough is elastic, stretchy, and you can see light when the dough is stretched.
  7. Shape the loaf: Let the kneaded dough rest for five minutes. Then flatten it into a rectangle roughly the width of your loaf pan. Roll the dough like a sausage and pinch the seam closed. Place the dough seam-side down into a greased and parchment-lined loaf pan.
  8. Second rise: Allow the dough to rise uncovered until it increases about 1 to 1 1/2 inches above the pan’s rim, about 45 minutes to 1 hour.
  9. Preheat the oven: Approximately 15-20 minutes before baking, preheat your oven to 400°F (204°C).
  10. Bake the bread: Bake the loaf on the middle rack of the oven for 25 to 30 minutes. If the crust darkens too quickly, tent with foil for the last 10 minutes. The bread is done when the internal temperature reaches about 190°F (88°C).
  11. Cool and finish: Let the bread cool in the pan for 5 minutes, then transfer it to a wire rack. Optionally, brush the top with butter to achieve a softer crust.
  12. Final cooling: Allow the bread to cool completely before slicing for the best crumb texture and flavor.

Notes

  • Letting the dough rise uncovered during the second rise helps develop a better crust texture.
  • Use a kitchen thermometer to check for doneness; about 190°F in the center ensures the bread is baked through.
  • Brushing with butter after baking is optional but enhances softness and flavor of the crust.
  • This bread is best sliced after it has cooled completely to prevent a gummy texture.

Find it online: https://meallora.com/soft-amish-white-bread-recipe/