Amish White Bread Recipe

Warm water: Used to activate the yeast and create the dough.

White sugar: Feeds the yeast and adds a touch of sweetness to the bread.

Active dry yeast: Leavens the bread, making it rise and become fluffy.

Salt: Enhances the flavor of the bread.

Vegetable oil: Adds moisture and richness to the dough.

Bread flour: Provides the necessary gluten structure for the bread.

When dissolving the sugar in warm water, ensure the water is between 105-115°F (40-46°C) to activate the yeast effectively. If the water is too hot, it can kill the yeast, and if it's too cold, the yeast won't activate properly.

• warm water - Substitute with milk: Using milk instead of water can add a richer flavor and softer texture to the bread.

• white sugar - Substitute with honey: Honey can add a natural sweetness and moisture to the bread, and it also helps with browning.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not need to be dissolved in water first, making the process quicker.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and is often less processed than table salt.

• vegetable oil - Substitute with olive oil: Olive oil can add a subtle, fruity flavor and is a healthier fat option.

• bread flour - Substitute with all-purpose flour: All-purpose flour can be used, though the bread may be slightly less chewy and have a different texture due to the lower protein content.

• Allow the bread to cool completely before storing. This prevents condensation, which can make the bread soggy.

• For short-term storage, place the bread in a bread box or wrap it in plastic wrap or aluminum foil. This will keep it fresh for up to 3 days.

• To extend freshness, store the bread in an airtight container or a resealable plastic bag. This method can keep the bread fresh for up to a week.

• For freezing, slice the bread first. This makes it easier to thaw only what you need.

• Wrap each slice or the entire loaf tightly in plastic wrap. Then, place the wrapped bread in a freezer bag or an airtight container to prevent freezer burn.

• Label the freezer bag with the date to keep track of its freshness. The bread can be frozen for up to 3 months.

• When ready to use, thaw the bread at room temperature. For a quicker option, you can also use a microwave or toaster oven.

• If you prefer a crispy crust, reheat the thawed bread in a preheated oven at 350 degrees F (175 degrees C) for about 10 minutes.

• Preheat your oven to 350°F (175°C). Wrap the bread in aluminum foil to prevent it from drying out. Place it directly on the oven rack and heat for about 10-15 minutes or until warmed through.

• Slice the bread and place the slices on a baking sheet. Cover them with a damp paper towel and microwave on medium power for 10-20 seconds. Check and repeat if necessary until the slices are warm.

• For a crispy exterior, slice the bread and toast it in a toaster oven or on a griddle over medium heat. Toast each side for 2-3 minutes or until golden brown.

• If you have a steamer, wrap the bread in a clean, damp kitchen towel and place it in the steamer basket. Steam for about 5 minutes or until the bread is soft and warm.

• For a quick method, place the bread slices in a panini press or sandwich maker. Heat for 2-3 minutes or until the bread is warm and slightly crispy.

• If you prefer a softer texture, place the bread slices in a microwave-safe dish, cover with a damp paper towel, and microwave on low power for 20-30 seconds.

• Large bowl: Used to dissolve the sugar in warm water and stir in the yeast, allowing it to proof.

• Measuring cups: Essential for accurately measuring the water, sugar, and flour.

• Measuring spoons: Necessary for measuring the active dry yeast, salt, and vegetable oil.

• Wooden spoon: Handy for mixing the salt and oil into the yeast and incorporating the flour.

• Damp cloth: Used to cover the dough while it rises, keeping it moist.

• Well-oiled bowl: Needed to place the dough in after kneading, ensuring it doesn't stick while rising.

• 9x5 inch loaf pans: Used to shape the dough into loaves and allow it to rise before baking.

• Oven: Preheated to 350 degrees F (175 degrees C) for baking the bread.

• Cooling rack: For placing the baked loaves to cool down after they come out of the oven.

Pre-measure ingredients: Measure out water, sugar, yeast, salt, oil, and flour before starting to streamline the process.

Use a stand mixer: Utilize a stand mixer with a dough hook to mix and knead the dough, saving time and effort.

Warm environment: Place the dough in a warm spot to speed up the rising process.

Double batch: Make a double batch and freeze one loaf for later to save time on future baking.

Preheat oven early: Preheat the oven while the dough is rising to ensure it's ready to bake immediately.