Skip to main content

NO FAIL Amish White Bread

 Amish White Bread is the perfect beginner bread making recipe. A soft and tender loaf, that slices beautifully without crumbling or tearing.

I have always LOVED home baked bread. My mom would always treat us to fresh bread during the colder months and it was always one of our most anticipated meal times. From the smell of the bread baking when we got home from school, to slathering it with butter and watching it melt before taking that first mouthwatering bite; fresh bread has always been one of my weaknesses. It wasn't until years after moving out on my own and getting a bread machine for Christmas, that I started baking bread myself. Having a bread machine gave me the confidence I needed to ensure that my loaves turned out perfectly. 

It wasn't until I found this recipe for Amish white bread, that I started feeling more confident with my skills and eventually my bread machine started collecting dust in my cupboard. This recipe is so simple to make and the bread always turns out wonderfully. Pillowy soft, tender and chewy, it's the perfect bread for sandwiches and makes amazing toast! 

Amish White Bread

2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
5 1/2- 6 cups bread flour

In a large bowl, dissolve the sugar in the warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam; about 5 minutes. Mix salt and oil into the yeast. Mix in flour one cup at a time; stirring until well combined. Add only 1/2 of the last cup of flour and if dough is too tacky, gradually add in remaining 1/2 C, to achieve a dough that is moist, but does not stick to your hands. Turn out dough to a lightly floured surface and knead until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth and allow to rise until doubled in bulk; about 1 hour. Punch dough down and knead for a few minutes. Divide dough in half and shape into loaves. Place dough into TWO well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. Bake at 350 degrees F (175 degrees C) for 30 minutes.

NOTE: I use my Kitchenaid mix to knead my bread. I follow the above directions, mixing all ingredients into my mixer bowl and knead it with the dough hook at medium speed, for 10 minutes, before allowing to rise. 

PIN IT!!!


I am sharing this recipe at THESE awesome linky parties

Comments

  1. I love all things bread! This one looks so soft and yummy, well done.

    ReplyDelete
  2. Homemade bread is my weakness! Hot bread with a little butter--- I just fainted!

    ReplyDelete
  3. homemade breads are the best! while kneading may not be easy for me but I like the effort put into it! Will try this soon.

    ReplyDelete
  4. I have never made Amish bread before, but my mom used to when I was younger. I’ll have to try it for myself. :)

    ReplyDelete
    Replies
    1. It is so delicious and holds up perfectly for sandwiches!

      Delete
  5. I absolutely love making my own bread! What a great recipe! I'll have to try this one out!

    ReplyDelete
  6. Because I make my own bread, and have been making it for years, I decided to go for a bread maker:) It might sound lazy, but to me it's just a time saver. I make bread 3-4 times a week (the machine does, really!) so I'm saving a lot of time I desperately need for the blog:)) But the ingredients/quantities are similar - except no sugar for me (health reasons). Mom used to bake it all the time, and we would fight for the crusty edges:)

    ReplyDelete
    Replies
    1. I love my bread maker but don't really love the way it bakes my loaves. I use to use it just to make the dough, but found the kitchenaid to be just as simple (plus I don't have to go to the basement to grab my bread machine if I use my mixer)

      Delete

Post a comment

We love hearing from you!! Let us know what you think.

Popular posts from this blog

No Yeast Old Fashion Cinnamon Rolls

 These delicious cinnamon sticky rolls have been in my family for over 40 yrs. No yeast is required, so you can whip up a batch of these in no time. Still tender, sticky sweet and delicious! Ever since I can remember Mom would make these as a special treat. It wasn't too often, but every once in a while, we'd come home to these no yeast cinnamon rolls, as an after school snack. Growing up, this is what I thought cinnamon rolls were. I wasn't aware that there was a yeast version of cinnamon rolls. As much as I LOVE the yeast version, this no yeast version seems to make an appearance more frequently here at home.  Since there is no yeast in the dough, it does not need to rise for 30 minutes before being rolled out and baked. When I worked in the retirement home the residents were always excited when I made these cinnamon rolls. They said it reminded them of their childhood. It was amazing seeing how happy a simple recipe could make them. I don't make these very often and

Black Forest Roll Cake

Light and fluffy cherry and whipped cream filling is rolled in an airy sponge cake. 13 years ago, I made a dinner that I was totally proud of. Not only did it taste wonderful, it looks fantastic too. I was so proud of myself that I took a photo, which I wanted to share with my friends and family. Only I didn't know how I could share it with everyone, at the same time. Then a thought came to me- a blog!!!  I've always been a foodie. While growing up, I'd often watch talk shows, just to see the cooking segments. I'd sit with a pen and paper, quickly jotting down ingredients and directions, to hopefully recreate recipes at home. I still remember a beet salad I begged my mom to let me make, asking her to buy raspberry wine vinegar for the dressing. It turned out to be something neither of us enjoyed, and up until a few years ago, Mom still had the vinegar in her cupboard.  I first started my first blog, Hun... What's  for Dinner?, as a way to share recipes with my famil

Peanut Butter Confetti Squares

 A mixture of peanut butter and butterscotch chips, coat colourful marshmallows, for a simple, fun and easy holiday treat! My family calls these Galettes Froides, but most people know these as confetti squares. My grandmothers would make these for Christmas, and Mom has been making these desserts at Christmas time, since I can remember. They've always been my favourite because of the use of the rainbow marshmallows. There's just something about the colours that make these looks so yummy. These squares couldn't be more simple to make and I love that they are no bake as well. Some people use regular white marshmallows, some people use chunky peanut butter and some people add coconut. I like them each and every way I can get them. It wouldn't be Christmas without these confetti squares making an appearance. Peanut Butter Confetti Squares 1 bag butterscotch chips 1/2 C smooth peanut butter 1/2 C flakes sweetened coconut 1/2 C unsalted butter (not margarine) 4 C rainbow colo