I recently tried an Amish White Bread that amazed me. Working with active dry yeast, warm water, sugar, melted unsalted butter and eggs, I achieved a lightly sweet loaf with a soft crust. This simple blend of ingredients resulted in a wonderfully airy texture that has me eager to bake it again.

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I’ve always believed that a great loaf of bread can brighten up any meal, and this Best Amish White Bread recipe is one of my favs. I discovered it while experimenting with different homemade bread recipes, and I must say its airy texture and lightly sweet flavor captured my heart immediately.

Using simple ingredients like 1 package active dry yeast, 1 cup warm water (about 110°F), 1/3 cup sugar, and 1/3 cup unsalted butter, melted to perfection, it’s a no-fuss recipe that takes your white bread game to a whole new level. I also mix in 2 large eggs, lightly beaten, along with 1 tsp salt and about 4 to 4 1/2 cups of all-purpose flour to create a carb-loaded piece of art.

I remember a reader telling me, “5 stars! Absolutely delicious!” So if you wanna try Amish-style bread that’s sure to impress even the biggest Wonderbread fan, give this recipe a go.

Why I Like this Recipe

I like this recipe because it always makes me feel like a real baker, even if I’m just winging it in my kitchen. First, I love how simple it is – mixing a few honest-to-goodness ingredients like water, sugar, and yeast makes for a dough that’s not too hard to handle, even when I’m a bit clumsy sometimes. Second, I really dig the soft, pillowy texture of the bread when it’s done; there’s just something so satisfying about biting into a loaf that comes out all golden and inviting. Third, the slightly sweet flavor gives it a charm that reminds me of home, like it’s made with a whole lot of heart and a dash of magic. And lastly, watching it rise completely magic-like makes the whole process feel super rewarding, even when I mess up a step or two along the way.

Ingredients

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Active dry yeast is a living fungus that wakes up n makes tha dough rise.
Warm water, around 110°F, activates yeast quickly and helps dissolve the sugar.
Sugar adds sweetness and feeds the yeast, boostin fermentation and overall flavor.
Melted unsalted butter makes the bread extra rich, tender, n satisfying to eat.
Eggs bind the dough together while adding protein n moisture for a fluffy texture.
Salt enhances flavor and regulates yeast, ensuring balanced fermentation n proper dough rise.
All-purpose flour forms the bread’s structure by providing carbohydrates n a slight bit of fibre.

Ingredient Quantities

1 package (2 1/4 tsp) active dry yeast

1 cup warm water (about 110°F)

1/3 cup sugar

1/3 cup unsalted butter, melted

2 large eggs, lightly beaten

1 tsp salt

4 to 4 1/2 cups all-purpose flour

How to Make this

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1. In a large bowl, mix the 1 cup warm water (about 110°F) with the 1/3 cup sugar and 1 package of active dry yeast; let it sit for 5-10 minutes until it gets all frothy and bubbly.

2. Add the 1/3 cup melted unsalted butter, the 2 lightly beaten eggs, and 1 tsp salt to the yeast mixture and stir until its all combined.

3. Slowly stir in about 4 cups of all-purpose flour until a dough starts to form; if it feels too sticky gradually add a little more (up to 4 1/2 cups total).

4. Transfer the dough onto a lightly floured surface and knead it for 8-10 minutes until it’s smooth and elastic.

5. Place the kneaded dough in a greased bowl, cover it with a damp towel, and let it rise in a warm spot for about 1 hour or until it doubles in size.

6. Once risen, punch down the dough gently to get rid of any large bubbles.

7. Shape the dough into a loaf form and put it into a greased loaf pan.

8. Cover the pan lightly and let the dough rise for another 30 minutes until it nearly doubles again.

9. Preheat your oven to 350°F while the dough finishes its second rise.

10. Bake the bread for 25-30 minutes until the crust turns golden brown and it sounds hollow when tapped on the bottom. Let it cool completely before slicing. Enjoy your homemade Amish white bread!

Equipment Needed

1. Large mixing bowl for combining the ingredients
2. Measuring cups for liquid ingredients like water and melted butter
3. Measuring spoons for items such as salt, sugar, and yeast
4. Fork or whisk for lightly beating the eggs
5. Stirring utensil (wooden spoon or spatula) to mix the batter
6. Clean, flat, lightly floured work surface for kneading the dough
7. Greased bowl (or a bowl with a grease applicator like a paper towel) for dough rising
8. Loaf pan to shape the dough before baking
9. Kitchen towel to cover the dough during rising
10. Oven preheated to 350°F and a cooling rack for cooling the baked loaf

FAQ

What type of flour should I use?
You can use all-purpose flour as stated, but some folks like using bread flour for a chewier texture. Its up to you what result you prefer.

Do I need to proof the yeast first?
Yes, its best to dissolve the yeast in the warm water (around 110°F) with a bit of sugar so it activates properly and helps the bread to rise well.

Can I use margarine instead of butter?
You can substitute unsalted butter with margarine, but the flavor might change a bit. Most people stick with butter for that rich, classic taste.

How do I know when the dough has risen enough?
The dough should roughly double in size and feel soft when you lightly press it. If it springs back slowly, its ready for the next step.

How long can I keep the bread once it's baked?
You can store it in an airtight container for a few days, but its always best enjoyed fresh outta the oven.

Best Amish White Bread Recipe Substitutions and Variations

If you don’t have active dry yeast, you can use instant yeast instead. Just note that instant yeast usually needs a little less rising time so adjust accordingly.
You can swap out the warm water for warm milk to give your bread a richer flavor, just make sure it’s around 110°F similar to the recipe.
Instead of sugar, you might use honey or maple syrup. Just remember that these are a bit sweeter so you might want to cut back slightly.
If you’re all out of unsalted butter, try margarine or even a neutral vegetable oil; it might change the texture a bit but it’ll still taste good.
For a vegan twist, the eggs can be replaced with flax eggs. Mix 1 tablespoon ground flaxseed with 3 tablespoons water to replace each egg. This trick works pretty well in most bread recipes.

Pro Tips

1. Make sure your water is just right – around 110°F is perfect, because if it’s too hot, it could kill the yeast and ruin your dough. Using a thermometer can really help make sure you hit that sweet spot.

2. When you’re adding the flour, go slow. It can be easy to add too much or not enough, so keep checking the dough. If it feels too sticky, add a bit more flour gradually instead of dumping it all in at once.

3. Don’t rush the rising parts. Letting your dough really double in size not only improves the flavor but also the texture. If your kitchen is cold, try letting it rise in a warm spot like an oven with just the light on.

4. Cooling is just as important as baking. I know it’s tempting to cut into your hot bread, but letting it cool completely on a rack gives you that perfect crust and texture when you slice it up later.