Amish White Bread

Name: Amish White Bread
Total time: 150 min
Yield: 16 servings
Cuisine: American
Ingredients: 1 cup water, 110F; 1 pinch powdered ginger, optional - activates yeast; 1 cup milk, 110F; 2 /3 cup sugar, (you can use less); 1 1/2 tablespoons active dry yeast; 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; 5 1/2 cups bread flour, you may need a little more or a little less; 2 tablespoons butter, melted

2h 30m

Serves 16

restlesschipotle.com

Amish White Bread

restlesschipotle.com

2h 30m

Serves 16

Directions

1Dissolve sugar in warm water and milk.
2Whisk in yeast (and ginger, if using).
3Let stand 5-10 minutes until foamy.
4Stir in 1 cup flour.
5Whisk in salt and oil.
6Add remaining flour, one cup at a time, until dough pulls away from bowl (using a mixer).
7Knead by machine for 5 minutes, or by hand for 10 minutes until smooth and elastic.
8Place dough in an oiled bowl, oil the top, and cover with a damp cloth.
9Let rise until doubled (about 1 hour).
10Punch down the dough.
11Knead for 3 minutes, divide in half, and let rest for 5 minutes.
12Shape into loaves and place in greased loaf pans.
13Brush tops with melted butter.
14Let rise for 30 minutes until dough rises an inch above pans.
15Bake at 350°F for 30 minutes, or until hollow-sounding when tapped.
16For 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.
17Bread 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 pinch powdered ginger, optional - activates yeast
1 cup milk, 110F
2 /3 cup sugar, (you can use less)
1 1/2 tablespoons active dry yeast
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
5 1/2 cups bread flour, you may need a little more or a little less
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.

Amish White Bread

2h 30m

Serves 16

restlesschipotle.com

Amish White Bread

restlesschipotle.com

2h 30m

Serves 16

Directions

1Dissolve sugar in warm water and milk.
2Whisk in yeast (and ginger, if using).
3Let stand 5-10 minutes until foamy.
4Stir in 1 cup flour.
5Whisk in salt and oil.
6Add remaining flour, one cup at a time, until dough pulls away from bowl (using a mixer).
7Knead by machine for 5 minutes, or by hand for 10 minutes until smooth and elastic.
8Place dough in an oiled bowl, oil the top, and cover with a damp cloth.
9Let rise until doubled (about 1 hour).
10Punch down the dough.
11Knead for 3 minutes, divide in half, and let rest for 5 minutes.
12Shape into loaves and place in greased loaf pans.
13Brush tops with melted butter.
14Let rise for 30 minutes until dough rises an inch above pans.
15Bake at 350°F for 30 minutes, or until hollow-sounding when tapped.
16For 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.
17Bread 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 pinch powdered ginger, optional - activates yeast
1 cup milk, 110F
2 /3 cup sugar, (you can use less)
1 1/2 tablespoons active dry yeast
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
5 1/2 cups bread flour, you may need a little more or a little less
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.