Amish White Bread Recipe

Warm water: Used to activate the yeast and create the dough.

White sugar: Feeds the yeast and adds a touch of sweetness to the bread.

Active dry yeast: Leavens the bread, making it rise and become fluffy.

Salt: Enhances the flavor of the bread.

Vegetable oil: Adds moisture and richness to the dough.

Bread flour: Provides the necessary structure and texture for the bread.

When proofing the yeast, ensure the water is warm but not hot, ideally between 105-115 degrees Fahrenheit. This temperature range activates the yeast without killing it, leading to a better rise.

• warm water - Substitute with milk: Using milk instead of water will result in a richer and softer bread due to the added fat and proteins.

• white sugar - Substitute with honey: Honey adds a natural sweetness and can help keep the bread moist longer.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with the dry ingredients and does not need to be activated in water first.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and is often considered to be more natural.

• vegetable oil - Substitute with olive oil: Olive oil adds a distinct flavor and can make the bread slightly more tender.

• bread flour - Substitute with all-purpose flour: All-purpose flour can be used, though the bread may be slightly less chewy and have a different texture due to the lower protein content.

• Allow the bread to cool completely before storing or freezing. This prevents condensation, which can make the bread soggy.

• For short-term storage, place the loaves in a bread box or wrap them in a clean kitchen towel. This keeps the crust crisp while maintaining the bread's moisture.

• To keep the bread fresh for a few days, wrap it tightly in plastic wrap or aluminum foil. You can also use a resealable plastic bag, squeezing out as much air as possible.

• For longer storage, slice the bread before freezing. This allows you to take out only what you need without thawing the entire loaf.

• Wrap each slice or the entire loaf in plastic wrap, then place it in a resealable freezer bag. Label the bag with the date to keep track of its freshness.

• When ready to use, thaw the bread at room temperature. For a quicker option, you can microwave individual slices for a few seconds or toast them directly from frozen.

• To refresh the bread, preheat your oven to 350 degrees F (175 degrees C). Place the thawed loaf or slices on a baking sheet and heat for 5-10 minutes. This will restore some of the bread's original texture and flavor.

• Avoid storing bread in the refrigerator, as this can cause it to dry out faster. Instead, opt for the freezer if you need to keep it for more than a few days.

• If you prefer, you can also store the dough before the final rise. After the first rise, punch down the dough and shape it into loaves. Wrap tightly in plastic wrap and place in a resealable freezer bag. When ready to bake, thaw the dough in the refrigerator overnight, let it rise at room temperature until doubled, then bake as directed.

• Preheat your oven to 350 degrees f (175 degrees c). Wrap the bread in aluminum foil to prevent it from drying out. Place it in the oven for about 10-15 minutes or until it's warmed through.

• For a quicker method, slice the bread and place the slices on a baking sheet. Cover them lightly with foil and heat in the oven at 350 degrees f (175 degrees c) for about 5-7 minutes.

• If you prefer a softer texture, wrap the bread in a damp paper towel and microwave on medium power for 10-20 seconds. Be careful not to overheat, as this can make the bread chewy.

• For a crispy crust, you can toast the bread slices in a toaster or under the broiler for a few minutes. Keep a close eye to avoid burning.

• If you have a steamer, you can steam the bread for a few minutes. This method helps retain moisture and gives the bread a fresh, soft texture.

• For a stovetop method, heat a non-stick skillet over medium heat. Place the bread slices in the skillet and cover with a lid. Heat for 2-3 minutes on each side until warmed through.

• Large bowl: Used to dissolve the sugar in warm water and mix the yeast, salt, oil, and flour.

• Measuring cups: Essential for accurately measuring the water, sugar, and flour.

• Measuring spoons: Necessary for measuring the yeast, salt, and oil.

• Wooden spoon: Handy for stirring the ingredients together.

• Damp cloth: Used to cover the dough while it rises.

• Well-oiled bowl: Needed to place the dough in for its first rise.

• 9x5 inch loaf pans: Used to shape and bake the bread loaves.

• Oven: Preheated to 350 degrees F (175 degrees C) for baking the bread.

• Cooling rack: Allows the bread to cool evenly after baking.

• Pastry brush: Useful for greasing the loaf pans.

• Kitchen timer: Helps keep track of the rising and baking times.

• Knife: Used to punch down the dough and divide it in half.

• Clean surface: Needed for kneading the dough.

• Oven mitts: Protects your hands when handling hot loaf pans.

Pre-measure ingredients: Measure out all ingredients before starting to streamline the process.

Use a stand mixer: Knead the dough with a stand mixer to save time and effort.

Warm environment: Let the dough rise in a warm place to speed up the rising process.

Quick proofing: Use the oven's proof setting or a warm oven (turned off) to cut down on proofing time.

Double batch: Make a double batch and freeze one loaf for later to save time on future baking.

Preheat oven early: Preheat your oven while shaping the loaves to ensure it's ready when you are.