Print

No-Fail Amish White Bread Recipe

Print Recipe

★★★★★

4.9 from 86 reviews

This No-Fail Amish White Bread recipe produces soft, fluffy homemade bread that rivals store-bought varieties like Wonder Bread. It freezes beautifully, making it convenient to always have fresh bread on standby. With simple ingredients and easy-to-follow instructions, this classic American heritage bread is perfect for beginners and experienced bakers alike. The dough requires rising, kneading, and baking to achieve its perfect texture and flavor.

Ingredients

Scale

Liquid Ingredients

  • 1 cup water, 110°F
  • 1 cup milk, 110°F
  • ¼ cup vegetable oil (or melted coconut oil or melted butter, cooled to 100°F)
  • 2 tablespoons butter, melted (for brushing)

Dry Ingredients

  • ⅔ cup sugar (can be reduced if desired)
  • 1 ½ tablespoons active dry yeast
  • 1 ½ teaspoons salt
  • 5–½ cups bread flour (may need a little more or less)
  • 1 pinch powdered ginger (optional, to activate yeast)

Instructions

  1. Activate Yeast: Dissolve sugar in warm water and milk (110°F) in a large bowl. Whisk in the yeast and optional powdered ginger. Let sit for 5-10 minutes until foamy, indicating the yeast is active.
  2. Mix Dough: Stir in 1 cup of flour. Whisk in salt and oil. Using a mixer with dough hook on low, add remaining flour one cup at a time until the dough pulls away from the bowl.
  3. Knead Dough: Knead dough using the machine for about 5 minutes. Alternatively, if hand kneading, mix flour until sticky dough forms, then knead on a floured surface for 10 minutes until smooth and elastic, adding flour as needed.
  4. First Rise: Oil a large bowl and place dough inside, turning to coat top with oil. Cover with a damp cloth and let rise for about 1 hour until doubled in bulk.
  5. Prepare Loaves: Punch dough down, knead for 3 minutes, then divide into two equal parts. Let rest 5 minutes. Shape each into loaves and place in greased 9×5-inch loaf pans. Brush tops with melted butter.
  6. Second Rise: Let dough rise again in pans for 30 minutes or until risen about an inch above the pan edges.
  7. Bake: Preheat oven to 350°F. Bake loaves for 30 minutes or until they sound hollow when tapped. An instant-read thermometer inserted in center should register 190°F.
  8. Soft Crust Option: For a soft crust, brush tops with butter immediately after baking, cover with a clean tea towel, and let cool 5 minutes. Then remove loaves from pans and continue cooling while covered.
  9. Bread Machine Instructions (Optional): Add ingredients in manufacturer’s recommended order, select white bread cycle, start. When dough has risen once and second kneading begins, pause machine, then restart to reset. Dough will rise a second time before baking.

Notes

  • Store bread wrapped in plastic wrap or aluminum foil at room temperature for up to 2 days. Freeze for longer storage.
  • This bread freezes very well, so consider making multiple batches to have on hand.
  • Sugar can be reduced by half for a less sweet bread, noting that texture will be slightly affected.
  • Use melted oil cooled to about 100°F for best results; coconut oil adds subtle flavor, but vegetable oil or melted butter also work well.
  • To help dough rise, try natural enhancers like ground ginger or potato water, or keep dough warm using methods like an oven with the light on.
  • This recipe has been tested multiple times; altering ingredients or techniques may affect results.

Keywords: Amish white bread, homemade bread, soft white bread, easy bread recipe, baking bread, classic American bread, bread recipe with yeast

Find it online: https://reemcook.com/no-fail-amish-white-bread-recipe/