Amish White Bread Recipe

Warm water: The base liquid that activates the yeast and hydrates the dough.

White sugar: Adds sweetness and helps feed the yeast for proper fermentation.

Active dry yeast: A leavening agent that makes the bread rise and gives it a fluffy texture.

Salt: Enhances the flavor of the bread and controls yeast activity.

Vegetable oil: Adds moisture and richness to the bread.

Bread flour: Provides the necessary gluten structure for a chewy and well-risen loaf.

When dissolving the sugar in warm water, ensure the water is between 105-115°F (40-46°C) to activate the yeast effectively. 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 that perfect creamy foam which indicates that the yeast is alive and ready to help your dough rise.

• warm water - Substitute with milk: Milk adds richness and a slightly different texture to the bread.

• white sugar - Substitute with honey: Honey adds a natural sweetness and moisture to the bread.

• 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 first.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and is less processed.

• vegetable oil - Substitute with olive oil: Olive oil adds a richer flavor and can be a healthier fat option.

• 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.

• Allow the bread to cool completely on a wire rack before storing or freezing. This prevents condensation and sogginess.
• 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 soft interior.
• If you prefer to use plastic, wrap the bread tightly in plastic wrap or place it in a resealable plastic bag. This method keeps the bread fresh for up to 3 days at room temperature.
• For longer storage, wrap the bread in aluminum foil or plastic wrap, then place it in a resealable freezer bag. This method helps maintain freshness for up to 3 months.
• To freeze individual slices, first slice the bread and then place parchment paper between each slice. Wrap the stack tightly in plastic wrap and place it in a freezer bag. This allows you to take out only what you need.
• When ready to use frozen bread, remove it from the freezer and let it thaw at room temperature. For a quicker option, you can also toast the slices directly from the freezer.
• To refresh the bread, preheat your oven to 350 degrees F (175 degrees C), wrap the loaf in aluminum foil, and bake for 10-15 minutes. This helps restore its original texture and flavor.

• 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 until warm.

• For a quick reheat, use a microwave. Wrap the bread in a damp paper towel and place it on a microwave-safe plate. Heat on medium power for 10-20 seconds. Check and repeat if necessary, but be cautious not to overheat as it can make the bread chewy.

• If you have a toaster oven, preheat it to 350 degrees F (175 degrees C). Place the bread slices directly on the rack or a baking sheet. Heat for about 5-7 minutes until warm and slightly crispy.

• For a stovetop method, heat a skillet over medium-low heat. Place the bread slices in the skillet and cover with a lid. Heat for about 2-3 minutes on each side until warm and slightly toasted.

• To reheat and add a bit of flavor, you can use a grill. Preheat your grill to medium heat. Lightly brush the bread slices with olive oil or butter. Grill for about 1-2 minutes on each side until warm and grill marks appear.

• Large bowl: Used to dissolve the sugar in warm water and stir in the yeast, as well as for mixing the dough.

• 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 mixing the ingredients together.

• Damp cloth: Used to cover the bowl while the dough is rising.

• 9x5 inch loaf pans: These are the pans where the dough will be placed to rise and bake.

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

• Cooling rack: Used to cool the bread after it has been baked.

• Kitchen scale: Optional but useful for measuring flour more accurately.

• Bench scraper: Helpful for dividing the dough and shaping it into loaves.

• Pastry brush: Useful for oiling the bowl and loaf pans.

• Timer: Essential for keeping track of rising and baking times.

Pre-measure ingredients: Measure out all ingredients before starting to save time during the baking process.

Use a stand mixer: A stand mixer can knead the dough more efficiently, reducing manual effort and time.

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

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

Quick cleanup: Use parchment paper or silicone mats to minimize cleanup time.