Amish White Bread

150 mins
Serves 16
https://www.restlesschipotle.com/amish-white-bread/

Directions

  1. 1Dissolve sugar in warm water and milk.
  2. 2Dissolve sugar in warm water and milk.
  3. 3Dissolve sugar in warm water and milk.
  4. 4Whisk in yeast (and ginger, if using).
  5. 5Whisk in yeast (and ginger, if using).
  6. 6Whisk in yeast (and ginger, if using).
  7. 7Let stand 5-10 minutes until foamy.
  8. 8Let stand 5-10 minutes until foamy.
  9. 9Let stand 5-10 minutes until foamy.
  10. 10Stir in 1 cup flour.
  11. 11Stir in 1 cup flour.
  12. 12Stir in 1 cup flour.
  13. 13Whisk in salt and oil.
  14. 14Whisk in salt and oil.
  15. 15Whisk in salt and oil.
  16. 16Add remaining flour, one cup at a time, until dough pulls away from bowl (using a mixer).
  17. 17Add remaining flour, one cup at a time, until dough pulls away from bowl (using a mixer).
  18. 18Add remaining flour, one cup at a time, until dough pulls away from bowl (using a mixer).
  19. 19Knead by machine for 5 minutes, or by hand for 10 minutes until smooth and elastic.
  20. 20Knead by machine for 5 minutes, or by hand for 10 minutes until smooth and elastic.
  21. 21Knead by machine for 5 minutes, or by hand for 10 minutes until smooth and elastic.
  22. 22Place dough in an oiled bowl, oil the top, and cover with a damp cloth.
  23. 23Place dough in an oiled bowl, oil the top, and cover with a damp cloth.
  24. 24Place dough in an oiled bowl, oil the top, and cover with a damp cloth.
  25. 25Let rise until doubled (about 1 hour).
  26. 26Let rise until doubled (about 1 hour).
  27. 27Let rise until doubled (about 1 hour).
  28. 28Punch down the dough.
  29. 29Punch down the dough.
  30. 30Punch down the dough.
  31. 31Knead for 3 minutes, divide in half, and let rest for 5 minutes.
  32. 32Knead for 3 minutes, divide in half, and let rest for 5 minutes.
  33. 33Knead for 3 minutes, divide in half, and let rest for 5 minutes.
  34. 34Shape into loaves and place in greased loaf pans.
  35. 35Shape into loaves and place in greased loaf pans.
  36. 36Shape into loaves and place in greased loaf pans.
  37. 37Brush tops with melted butter.
  38. 38Brush tops with melted butter.
  39. 39Brush tops with melted butter.
  40. 40Let rise for 30 minutes until dough rises an inch above pans.
  41. 41Let rise for 30 minutes until dough rises an inch above pans.
  42. 42Let rise for 30 minutes until dough rises an inch above pans.
  43. 43Bake at 350°F for 30 minutes, or until hollow-sounding when tapped.
  44. 44Bake at 350°F for 30 minutes, or until hollow-sounding when tapped.
  45. 45Bake at 350°F for 30 minutes, or until hollow-sounding when tapped.
  46. 46For a soft crust, butter the tops and cover with a tea towel immediately after baking. Cool 5 minutes in pans before removing to finish cooling, keeping the tea towel on.
  47. 47For a soft crust, butter the tops and cover with a tea towel immediately after baking. Cool 5 minutes in pans before removing to finish cooling, keeping the tea towel on.
  48. 48For a soft crust, butter the tops and cover with a tea towel immediately after baking. Cool 5 minutes in pans before removing to finish cooling, keeping the tea towel on.
  49. 49Bread Machine Instructions: Add ingredients according to manufacturer's instructions, select white bread cycle, press start. When dough rises once and kneading begins a second time, turn off, then press start to reset the machine. Dough will rise again before baking.
  50. 50Bread Machine Instructions: Add ingredients according to manufacturer's instructions, select white bread cycle, press start. When dough rises once and kneading begins a second time, turn off, then press start to reset the machine. Dough will rise again before baking.
  51. 51Bread Machine Instructions: Add ingredients according to manufacturer's instructions, select white bread cycle, press start. When dough rises once and kneading begins a second time, turn off, then press start to reset the machine. Dough will rise again before baking.

Ingredients

  • 1 cup water, 110F
  • 1 cup water, 110F
  • 1 cup water, 110F
  • 1 pinch powdered ginger, optional - activates yeast
  • 1 pinch powdered ginger, optional - activates yeast
  • 1 pinch powdered ginger, optional - activates yeast
  • 1 cup milk, 110F
  • 1 cup milk, 110F
  • 1 cup milk, 110F
  • 2 /3 cup sugar, (you can use less)
  • 2 /3 cup sugar, (you can use less)
  • 2 /3 cup sugar, (you can use less)
  • 1 1/2 tablespoons active dry yeast
  • 1 1/2 tablespoons active dry yeast
  • 1 1/2 tablespoons active dry yeast
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons salt
  • 1 /4 cup vegetable oil, coconut oil works really well here (melt it first and let it cool to 100F)! OR use melted butter
  • 1 /4 cup vegetable oil, coconut oil works really well here (melt it first and let it cool to 100F)! OR use melted butter
  • 1 /4 cup vegetable oil, coconut oil works really well here (melt it first and let it cool to 100F)! OR use melted butter
  • 5 1/2 cups bread flour, you may need a little more or a little less
  • 5 1/2 cups bread flour, you may need a little more or a little less
  • 5 1/2 cups bread flour, you may need a little more or a little less
  • 2 tablespoons butter, melted
  • 2 tablespoons butter, melted
  • 2 tablespoons butter, melted

Equipment

large bowlmixer9x5-inch loaf pansinstant read thermometerbread machine (optional)tea towel

Tips

  • Use bread flour for best results, but all-purpose flour can be substituted. If using all-purpose flour, add 1 tablespoon of gluten for every cup of flour to improve rise and fluffiness.
  • For a softer crust, butter the tops and cover with a clean tea towel immediately after baking.
  • Ground ginger can be used to help activate the yeast.
  • You can reduce the sugar by half for a less sweet bread, though it will slightly alter the texture.
  • Coconut oil, light vegetable oil, or melted butter can be used instead of vegetable oil. Make sure it's melted and cooled to 100F before adding.
  • The dough is ready when it feels like an earlobe when pinched, and stretches slightly instead of breaking when pulled.
  • To freeze: Wrap in plastic wrap, then foil. Freeze for up to 3 months. Consider slicing before freezing and placing parchment between the slices for easier thawing.
  • If short on time, refrigerate the dough (covered with nonstick sprayed plastic wrap) for up to 24 hours, then proceed with instructions. The second rise may take longer.