Amish White Bread Recipe

Warm water: Used to activate the yeast and create the dough. It should be warm, not hot, to ensure the yeast proofs correctly.

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

Active dry yeast: The leavening agent that makes the bread rise. It needs to be proofed in warm water with sugar.

Salt: Enhances the flavor of the bread and controls the yeast activity.

Vegetable oil: Adds moisture and tenderness to the bread.

Bread flour: Provides the necessary gluten structure for the bread, resulting in a chewy and airy texture.

When dissolving the sugar in warm water, ensure the water is between 105-115 degrees Fahrenheit. This temperature range is ideal for activating the yeast without killing it. If the water is too hot, it can kill the yeast, and if it's too cold, the yeast won't activate properly. Use a kitchen thermometer to get the temperature just right for a perfect proof.

• warm water - Substitute with milk: Using milk instead of water can make the bread richer and softer due to the added fat and proteins.

• white sugar - Substitute with honey: Honey adds a natural sweetness and can help keep the bread moist. Use slightly less honey than sugar as it is sweeter.

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

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different flavor profile due to its mineral content.

• vegetable oil - Substitute with olive oil: Olive oil can be used for a healthier option and adds a subtle flavor to the bread.

• bread flour - Substitute with all-purpose flour: All-purpose flour can be used, but 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 or freezing. This prevents condensation, which can make the bread soggy.

• For short-term storage, place the bread in a bread box or wrap it in a clean kitchen towel. This helps maintain the crust's texture while keeping the bread fresh.

• If you prefer using plastic, wrap the bread tightly in plastic wrap or place it in a resealable plastic bag. This method is effective for keeping the bread soft but may soften the crust.

• For longer storage, freeze the bread. Slice the bread first if you plan to use it for sandwiches or toast. This way, you can easily take out only the slices you need.

• Wrap the bread or slices in aluminum foil or plastic wrap, then place them in a freezer bag. Squeeze out as much air as possible to prevent freezer burn.

• Label the freezer bag with the date. Homemade bread can be stored in the freezer for up to three months.

• To thaw frozen bread, remove it from the freezer and let it sit at room temperature. For faster results, you can thaw slices in a toaster or oven.

• If you want to refresh the crust, place the thawed bread in a preheated oven at 350 degrees F (175 degrees C) for about 10 minutes. This will restore some of its original texture and warmth.

• Avoid storing bread in the refrigerator, as it can dry out the bread faster than at room temperature.

• Preheat your oven to 350 degrees F (175 degrees 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.

• For a quick reheat, slice the bread and place the slices on a baking sheet. Cover with foil and heat in the oven at 350 degrees F (175 degrees C) for about 5-7 minutes.

• Use a toaster for individual slices. This method will give you a slightly crispy exterior while keeping the inside soft. Simply place the slices in the toaster and toast to your desired level of warmth and crispiness.

• For a microwave option, wrap the bread in a damp paper towel and place it on a microwave-safe plate. Heat on medium power for 10-20 seconds. Be cautious not to overheat, as this can make the bread chewy.

• If you have a steamer, you can use it to reheat the bread. Place the bread in the steamer basket and steam for about 5 minutes. This method helps retain moisture and keeps the bread soft.

• For a stovetop method, heat a skillet over medium heat. Place the bread slices in the skillet and cover with a lid. Heat for 2-3 minutes on each side, or until warmed through. This method can give the bread a slightly toasted exterior.

• If you have an air fryer, preheat it to 320 degrees F (160 degrees C). Place the bread slices in the air fryer basket and heat for 3-5 minutes. This method will give you a crispy exterior while keeping the inside soft.

• Large bowl: Used to dissolve the sugar in warm water and mix the yeast, salt, oil, and flour.

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

• Measuring spoons: Necessary for measuring the yeast and salt.

• Wooden spoon: Handy for stirring the ingredients together.

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

• 9x5 inch loaf pans: The pans where the dough will be shaped into loaves and baked.

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

• Cooling rack: Ideal for letting the bread cool after baking.

• Oil brush: Useful for oiling the bowl and loaf pans to prevent sticking.

• Kitchen timer: Helps keep track of the rising and baking times.

• Knife: Used to divide the dough into two equal parts.

• Clean surface: Needed for kneading the dough.

Pre-measure ingredients: Measure out all ingredients before starting. This ensures a smooth workflow.

Use a stand mixer: A stand mixer can knead the dough efficiently, saving you time and effort.

Proof in a warm place: Speed up the rising process by placing the dough in a warm, draft-free area.

Double batch: Make a double batch and freeze one loaf for later. This minimizes future prep time.

Oil the bowl: Use a non-stick spray to coat the bowl quickly, ensuring easy removal of the dough.