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No-Fail Amish White Bread Recipe

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★★★★★

4.9 from 119 reviews

This No-Fail Amish White Bread is a classic, soft, and fluffy homemade bread recipe that yields two delicious loaves. It features a simple blend of yeast, milk, sugar, and oil, producing a perfectly tender crumb and a golden crust. Ideal for sandwiches, toast, or fresh from the oven, this bread is easy to make using either conventional mixing, hand kneading, or a bread machine. The recipe allows flexibility with fats and sweetness to suit your preference.

Ingredients

Scale

Liquid 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 also be used)
  • 2 tablespoons butter, melted (for brushing)

Dry Ingredients

  • ⅔ cup sugar (can be reduced for less sweetness)
  • 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 slightly more or less)

Instructions

  1. Activate Yeast: Dissolve the sugar in the warm water and milk in a large bowl. Whisk in the active dry yeast and optional powdered ginger. Let the mixture sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active.
  2. Mix Dough: Stir in 1 cup of the bread flour, then whisk in the salt and oil. Using a mixer with a dough hook, add the remaining flour one cup at a time while mixing, until the dough pulls away cleanly from the bowl. If hand mixing, gradually add flour until a sticky dough forms, then turn it onto a floured surface.
  3. Knead Dough: Knead the dough by machine for about 5 minutes or by hand for 10 minutes until it is smooth and elastic. Add flour as necessary during hand kneading to prevent sticking but keep the dough moist.
  4. First Rise: Oil a large bowl and place the dough ball inside. Oil the dough surface, then cover with a damp cloth. Let it rise in a warm place until doubled in size, about 1 hour.
  5. Punch and Divide: Punch down the risen dough to release trapped air. Knead for 3 minutes, then divide into two equal portions. Let them rest for 5 minutes.
  6. Shape and Second Rise: Shape each piece into a loaf and place them into greased 9×5-inch loaf pans. Brush the tops with melted butter and allow to rise until the dough has risen about an inch above the pan, approximately 30 minutes.
  7. Bake: Preheat the oven to 350°F (175°C). Bake the loaves for 30 minutes or until they sound hollow when tapped or reach an internal temperature of 190°F. Remove from oven.
  8. Soft Crust Option: For a soft crust, brush melted butter on top of the loaves immediately after baking. Cover loosely with a clean tea towel and let cool in the pans for 5 minutes. Then remove from pans and continue cooling, covered with the towel.
  9. Bread Machine Instructions (Alternative): Add ingredients to your bread machine following the manufacturer’s order. Select the white bread cycle and start. When the dough has finished the first rise and kneading cycle and begins a second kneading, turn the machine off, then press start again to reset. The dough will rise a second time and then bake automatically.

Notes

  • Store the bread wrapped in plastic wrap or aluminum foil at room temperature for up to 2 days. For longer storage, freeze the bread.
  • This bread freezes well, so consider making several batches to have fresh bread on hand.
  • You can reduce the sugar by half for less sweetness; this may slightly affect texture but will still be tasty.
  • Coconut oil adds a mild flavor, but vegetable oil or melted butter can also be used—ensure the fat is melted and cooled to about 100°F before adding.
  • Use natural dough enhancers like powdered ginger or potato water to improve yeast activation and dough rise.
  • For rising, placing the dough in a warm environment such as an oven with the light on may help.

Keywords: Amish white bread, homemade white bread, bread machine bread, soft white bread, simple bread recipe

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