Description
This soft Amish white bread recipe makes fluffy homemade sandwich bread with a tender crumb and just the right touch of sweetness.
Ingredients
Scale
- 1 cup water (110F)
- 1 pinch powdered ginger
- 1 cup milk (110F)
- 2/3 cup sugar
- 1 1/2 tablespoons active dry yeast
- 1 1/2 teaspoons salt
- 1/4 cup vegetable oil
- 5–1/2 cups bread flour
- 2 tablespoons butter, melted
Instructions
- Dissolve: Dissolve the sugar in the warm water and milk in a large bowl.
- Activate: Whisk in the yeast and ginger, then set aside for 5 to 10 minutes until foamy.
- Mix: Stir in 1 cup of the flour, then whisk in the salt and oil.
- Combine: Add the remaining flour one cup at a time with the mixer running until the dough pulls away from the bowl.
- Knead: Knead by machine about 5 minutes or by hand for 10 minutes until smooth and elastic.
- First Rise: Place the dough in an oiled bowl, oil the top, cover with a damp cloth, and let rise until doubled in bulk (about 1 hour).
- Shape: Punch the dough down, knead for 3 minutes, divide in half, let rest for 5 minutes, and shape into loaves.
- Second Rise: Place in greased 9×5-inch loaf pans, brush tops with melted butter, and let rise for 30 minutes.
- Bake: Bake at 350 degrees F for 30 minutes or until an instant-read thermometer registers 190 degrees F in the center.
- Finish: For a soft crust, butter the tops and cover with a clean tea towel for 5 minutes after removing from the oven.
Notes
Store wrapped in plastic wrap or aluminum foil for up to 2 days at room temperature or freeze for longer storage. To reduce sweetness, the sugar can be cut in half.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American Heritage
Nutrition
- Serving Size: 1 slice
- Calories: 240 kcal
- Sugar: 9 g
- Sodium: 239 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 5 mg
Keywords: Amish white bread, homemade sandwich bread, soft white bread, yeast bread