Homemade Amish White Bread

Homemade Amish white bread is ideal for sandwiches on day one, then French toast, grilled cheese, or toast the next day. A delicious homemade bread recipe that’s an absolute keeper.

Homemade Amish White Bread Recipe

This recipe makes two loaves of white bread. I like to make it on a day that we are having crockpot roast beef of beef stew so we have warm bread to eat with dinner. Then I save the other loaf for toast, sandwiches, and even bread pudding the next day.

Ingredients you will need:

• 1 cup warm water (110 degrees)
• 1 cup warm milk (110 degrees)
• 1 1/2 teaspoon salt
• 1/3 cup sugar
• 1/4 cup vegetable oil
• 1 1/2 tablespoons active dry yeast (2 envelopes)
• 6 cups bread flour

Helpful kitchen tools:

• Stand mixer with dough hook
• Liquid measure
• Mixing bowls
• Measuring cups and spoons
• Bread knife

Kitchen Tips:

• For sandwich bread, let the loaves cool completely before slicing with a bread knife.
• This bread is best for sandwiches on the first day. Use for toast, grilled cheese, bread pudding, homemade croutons, or French toast on day 2 or 3.
• Be sure that your dough is allowed to rest, covered, in a draft-free area where it can sit undisturbed.

How to Make Homemade Amish White Bread

1. In a large bowl, dissolve the sugar in warm water, then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. Stir in the warm milk, salt, and oil into the yeast mixture.

3. Using the dough hook on a mixer or with a wooden spoon by hand, mix in flour, one cup at a time. Knead until smooth.

4. Place dough in well oiled bowl; turn to coat top. Cover with a clean towel and let rise about 1 hour.

5. Punch dough down, knead a few times. Divide dough in half.
6. Shape into loaves and place into 2 greased 9×5-inch loaf pans. Cover and allow to rise 30 minutes or until dough has risen about 1″ above pans.

7. Bake at 350 degrees F for 30 minutes. Remove from pans immediately and place on cooling racks. Brush the top of the loaves with a little melted butter right after you take them out of the pans so that the crust stays nice and soft.

There’s nothing quite like fresh-baked bread. The aroma of bread baking in the oven is comforting and nostalgic, and a great way to round out your day!

Ways to Use this Bread

• Toasted Cheddar and Ham Sandwich
• Avocado Toast
• Homemade Freezer French Toast Sticks
• French Toast Casserole
• Dipped in our Easy Tomato Soup

I’ve also made mini Amish white loaves, and you might like my homemade multigrain bread too!

Amish White Bread

This recipe makes two loaves of white bread. I like to make it on a day that we are having crockpot roast beef of beef stew so we have warm bread to eat with dinner.

5 from 14 votes

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Course: Breads

Cuisine: American

Servings: 20 slices (2 loaves)

2 hours hrs 15 minutes mins

Calories: 180

Author: Amanda Formaro

Ingredients

• ▢ 1 cup warm water 110 degrees
• ▢ 1 cup warm milk 110 degrees
• ▢ 1 1/2 teaspoon salt
• ▢ 1/3 cup sugar
• ▢ 1/4 cup vegetable oil
• ▢ 1 1/2 tablespoons active dry yeast 2 envelopes
• ▢ 6 cups bread flour

Things You'll Need

• ▢
  Stand mixer with dough hook
• ▢
  Liquid measure
• ▢
  Mixing bowls
• ▢
  Measuring cups and spoons
• ▢
  Bread knife

Instructions

• In a large bowl, dissolve the sugar in warm water, then stir in yeast. Allow to proof until yeast resembles a creamy foam.
• Stir in the warm milk, salt and oil into the yeast mixture.
• Using the dough hook on a mixer or with a wooden spoon by hand, mix in flour, one cup at a time. Knead until smooth.
• Place dough in well oiled bowl; turn to coat top. Cover with a clean towel and let rise about 1 hour.
• Punch dough down, knead a few times. Divide dough in half.
• Shape into loaves and place into 2 greased 9×5-inch loaf pans. Cover and allow to rise 30 minutes or until dough has risen about 1″ above pans.
• Bake at 350 degrees F for 30 minutes. Remove from pans immediately and place on cooling racks. Brush the top of the loaves with a little melted butter right after you take them out of the pans so that the crust stays nice and soft.

Expert Tips & FAQs

• For sandwich bread, let the loaves cool completely before slicing with a bread knife.
• This bread is best for sandwiches on the first day. Use for toast, grilled cheese, bread pudding, homemade croutons, or French toast on day 2 or 3.
• Be sure that your dough is allowed to rest, covered, in a draft free area where it can sit undisturbed.

Nutrition

Serving: 1slice | Calories: 180cal | Carbohydrates: 31g | Protein: 5g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 181mg | Potassium: 56mg | Fiber: 1g | Sugar: 4g | Vitamin A: 20IU | Calcium: 19mg | Iron: 1mg

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This post was originally published on June 13, 2009