Amish White Bread Recipe

Water: Used to activate the yeast and bring the dough together.

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

Active dry yeast: Leavens the bread, making it rise and giving it a light texture.

Salt: Enhances the flavor of the bread.

Vegetable oil: Adds moisture and richness to the dough.

Bread flour: Provides the necessary gluten structure for a chewy, well-formed loaf.

When proofing the yeast, ensure the water is at the right temperature, ideally between 105°F and 115°F. If the water is too hot, it can kill the yeast, and if it's too cold, the yeast won't activate properly. This step is crucial for achieving the perfect rise in your bread.

• warm water - Substitute with milk: Milk adds a richer flavor and a softer texture to the bread.

• white sugar - Substitute with honey: Honey provides a natural sweetness and helps keep the bread moist.

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

• salt - Substitute with sea salt: Sea salt has a more complex flavor and can enhance the taste of the bread.

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

• bread flour - Substitute with all-purpose flour: All-purpose flour can be used, but the bread may be slightly less chewy and have a different texture.

• 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 bread in a plastic bag or wrap it tightly in plastic wrap. Store at room temperature for up to 3 days.
• To keep the bread fresh for a longer period, wrap it in aluminum foil or place it in a resealable plastic bag and store it in the refrigerator. This can extend its freshness for up to a week.
• For freezing, wrap the bread tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Alternatively, place the wrapped bread in a freezer-safe resealable bag.
• Label the bread with the date before freezing. This helps you keep track of its freshness.
• When ready to use, thaw the bread at room temperature. For a quicker thaw, you can place it in the refrigerator overnight.
• To refresh the bread, preheat your oven to 350 degrees f (175 degrees c). Remove any plastic wrap and reheat the bread in the oven for 10-15 minutes.
• If you prefer, slice the bread before freezing. This allows you to take out only the number of slices you need, reducing waste and making it more convenient for quick use.
• For individual slices, place a piece of parchment paper between each slice before wrapping and freezing. This prevents the slices from sticking together.
• Avoid storing the bread in the refrigerator for extended periods, as it can dry out the bread faster than room temperature storage.

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

• For a quick reheat, use a microwave. Place a slice of bread on a microwave-safe plate. Cover it with a damp paper towel to maintain moisture. Microwave on medium power for 10-15 seconds. Be cautious not to overheat, as it can make the bread chewy.

• If you prefer a crispy texture, use a toaster oven. Set the toaster oven to 350 degrees f (175 degrees c). Place the bread directly on the rack or on a baking sheet. Heat for 5-7 minutes, or until the crust is crispy and the bread is warmed through.

• For a stovetop method, heat a skillet over medium heat. Lightly butter both sides of the bread slices. Place them in the skillet and cook for 2-3 minutes on each side, or until golden brown and heated through.

• To reheat multiple slices, use a steamer basket. Bring a pot of water to a simmer and place the bread slices in the steamer basket. Cover and steam for 1-2 minutes, or until the bread is soft and warm.

• Large bowl: For dissolving the sugar in warm water and proofing the yeast.

• Measuring cups: To measure the water, sugar, oil, and flour accurately.

• Measuring spoons: To measure the yeast and salt precisely.

• Wooden spoon: For stirring the ingredients together.

• Damp cloth: To cover the bowl while the dough rises.

• Well-oiled bowl: For placing the dough in to rise.

• 9x5 inch loaf pans: For shaping and baking the loaves.

• Oven: For baking the bread at the specified temperature.

• Cooling rack: To cool the bread after baking.

• Knife: For punching down the dough and dividing it in half.

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

• Pastry brush: For greasing the loaf pans.

Prepare ingredients in advance: Measure and organize ingredients before starting. This ensures a smooth workflow.

Use a stand mixer: A stand mixer can knead the dough efficiently, saving you time and effort.

Proof in a warm place: Speed up the proofing process by placing the dough in a warm, draft-free area.

Preheat the oven early: Start preheating your oven while the dough is rising to save time.

Double the recipe: Make extra loaves and freeze them for later use, reducing future prep time.