Amish White Bread

I decided that instead of buying bread made with high fructose corn syrup I would make my own. How hard could that be? It happened to be very easy, until it came time to shape the loaves; the first time I made them they looked a little funny, but the bread tasted great! It was such a simple recipe, and made two loaves. I made sandwiches with one for an entire week and froze the other. That was a while ago, and these pictures are from the first batch of this white bread I’ve ever baked. Now I bake this about twice a month. It makes the house smell like a bakery and leaves my stomach and wallet happy.

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IMG_1391When choosing a recipe, I decided to try the simplest recipe I could find, which was this Amish White Bread recipe from allrecipes.com. I wish I saw this post before I shaped those first two loaves. Check it out if you’ve never shaped loaves before. I found it really helpful!

Now I bake this bread all the time – I’ve tried other recipes, including Ina Garten’s white bread, but this one is so easy and simple and it always turns out great. Why go through the trouble of a long list of ingredients if this one always works and is super delicious? Sometimes I use honey or agave instead of sugar, but I basically stick to the same recipe every time.

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The loaves rise like crazy. It’s awesome.

Amish White Bread, adapted from here:

Ingredients:

  • 2 cups of warm water (110 degrees)
  • 1 1/2 tablespoons active dry yeast
  • 1/3 cup sugar or honey
  • 1 1/2 teaspoons kosher salt
  • 1/4 cup oil
  • 6 cups bread flour (or all purpose if you don’t have bread flour on hand)
  1. In the bowl of a stand mixer, dissolve 1 teaspoon of the sugar in the water and sprinkle on the yeast. Let sit for 5 minutes.
  2. Using the dough hook, mix in the salt, the remaining sugar/honey, and oil. Mix in flour one cup at a time, and knead until smooth, about 3 minutes.  Place in a well oiled bowl and turn to coat. Cover with a dish towel or loosely fit plastic wrap and let rise for one hour, or until doubled in bulk.
  3. Punch down dough and knead by hand for a few minutes. Divide the dough in half. Shape into loaves and put each into 9×5 loaf pans. Allow to rise for 30 minutes (covered), until dough is one inch above the pans.IMG_1407
  4. Bake at 350 degrees for 30 minutes.
  • http://iphone-ipod.110mb.com/ Saurooon

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    Saurooon

  • Warren Burstein

    The amount of sugar to add is missing. The link to allrecipes.com says to use 2/3 cup.

    I made it today. My loaf pans are small so I made 2/3 of the recipe and took them out of the oven a few minutes sooner. This is a very easy bread recipe and I liked the way it came out, although I think next time I will reduce the sugar a bit.

    • jess

      oops! thanks for telling us. corrected!

      i’ve made it with both 2/3 cup sugar and 1/3 cup – i find that it’s too sweet with 2/3 cup, so i halved it. i also love making it with honey and other sweeteners.

  • http://www.homejoys.blogspot.com Gina

    Great job on the bread! It gets easier to form the loaves with a little practice!
    Gina

  • http://lovelybora.wordpress.com Styrofoam Baby

    It’s Aug.21.10 1:51 am in South Korea.
    Your bread provoke my appetite and remind me of nicely toasted bread and apple jelly. What can I do at about 2 o’clock in the morning. God, It’s too harsh to see them now.

  • Adele Mizrahi

    I made this bread last night. First of all – its soo good! Thanks for the recommendation! Second – I used 5 cups of AP flour + 1 cup Hazelnut flour. I actually ended up putting more AP flour because the dough was too sticky (probably because of the Hazelnut flour). And my loaves didn’t rise nearly as much as yours, but man is it good!

  • Adele Mizrahi

    I made this bread last night. First of all – its soo good! Thanks for the recommendation! Second – I used 5 cups of AP flour + 1 cup Hazelnut flour. I actually ended up putting more AP flour because the dough was too sticky (probably because of the Hazelnut flour). And my loaves didn’t rise nearly as much as yours, but man is it good!

    • http://thekosherfoodies.com/ Jessica

      Thanks for the comment, Adele!

  • Llynn_19

    It is the best recipe ever!!!!!! Very versatile… you can use whole wheat flour (with the AP is best). I have used the dough to make cinnamon buns delish. This Amish white bread recipe was one of the first bread recipes that turned out well for me. Just a perfect recipe.

  • Llynn_19

    It is the best recipe ever!!!!!! Very versatile… you can use whole wheat flour (with the AP is best). I have used the dough to make cinnamon buns delish. This Amish white bread recipe was one of the first bread recipes that turned out well for me. Just a perfect recipe.

  • Lana684

    can you do this recipe by hand, not with a mixer?

    • jessica matthews

      yes! most definitely. it will take a little longer to knead, but i often make breads (challah doesn’t fit in my mixer, see our bagel post) by hand

  • Lana684

    can you do this recipe by hand, not with a mixer?

    • jessica matthews

      yes! most definitely. it will take a little longer to knead, but i often make breads (challah doesn’t fit in my mixer, see our bagel post) by hand

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