Easy Amish Homemade Bread
The aroma of this fresh Amish Homemade bread recipe baking in the oven is enough to make anyone hungry. And it’s so delightful to the taste buds when you get to enjoy that fresh, warm piece of homemade bread, slathered with butter and honey!
There are six of us in our home, and the first loaf is usually gone within the first half-hour out of the oven.
Baking homemade bread is an Amish Tradition
Among the many traditions of the Amish, a big one is to cook and bake all their own food from scratch. And also to grow as much of your own as possible. The women spend a lot of time in the garden and the kitchen preparing food for their families.
Growing up, my mom would bake several loaves of homemade bread every Friday, as it was served for almost every meal, along with butter and homemade jam.
Bread is a staple in many Amish homes. I guess because it’s a good filler for a hard-working family. It tends to keep you full longer than some foods. And when you’re out working on the farm, you need the energy to keep yourself going. We didn’t usually eat snacks between meals, so we wanted to fill up at mealtime.
How to make Amish bread:
Add yeast and sugar to warm water in your mixing bowl. I use my kitchen aid mixer. But if you don’t have a big stand mixer with a dough hook, you can make this by hand. The Amish always make bread by hand (here are some tips on how to knead), and I also made it by hand for years until I finally got a kitchen aid. A mixer just makes it easier.
Let your yeast mixture rest for about 5 min. until it’s looking nice and bubbly.
Melt butter, add to warm milk. You just want this lukewarm, not hot, because you don’t want to kill your yeast. Pour into yeast mixture. Add salt. Now you’re ready to start adding the bread flour.
Making Amish Wheat Bread
I often add some wheat flour to my bread instead of using just white. So if you want a more healthy bread, you can use about half wheat flour and half white.
Start by adding about 3 cups of flour. Mix for about 2 min. Continue adding flour only 1/2 cup at a time and kneading/mixing until dough pulls away from sides of the bowl. If it’s still sticking to the edge, then it needs more flour. Once it’s no longer sticking to the sides, pour a tiny bit of oil into the side of the bowl, as it’s stirring to grease your bowl.
Cover bowl with a dish towel, and let it rest for about an hour.
After it’s risen, you’re ready to shape it into 2 loaves. Place into greased loaf pans, and let it rise again.
Bake at 350 for 30 – 35 minutes. Remove from oven and spread butter over the top of the crust. Now make sure to enjoy a piece of this Amish Homemade Bread while it is still nice and hot. Because it will never taste any better than straight out of the oven, slathered with butter and honey.
Amish Bread Recipe:
- 1/2 cup milk
- 3 Tablespoons sugar
- 2 teaspoons salt
- 3 Tablespoons butter or oil
- 2 packages active dry yeast equal to a scant 2 TBS
- 1 1/2 cups warm water about 110°
- 5 to 6 cups flour bread flour is the best option, but you can use all-purpose, or even substitute some of the white for whole wheat flour
- Optional: 1/2 cup flax seed meal for nutritional value
- Pour the warm water into your mixing bowl (I use my kitchen-aid mixer with the dough hook), add yeast, and sugar (or honey, for a healthier option). Stir it and leave it sit for about 5 minutes, or until it’s bubbly.
- Meanwhile, melt your butter, add milk, and bring to lukewarm temperature. Add milk mixture to yeast mixture and stir it.
- Add 3 – 4 cups flour, and the salt. Mix on low, then increase to speed 2, and mix for about a minute. Continue adding flour, 1/2 cup at a time, mixing until dough starts to pull away from the sides of bowl. Knead for another 2 minutes, or until dough is smooth and elastic. (If it’s still sticking to the sides, you need more flour.)
- Place dough in a greased bowl. Cover and let rise in a warm place for 1/2 to 1 hour.
- Punch dough down and divide it in half. I grease my hands with butter to work the dough and shape each half into a loaf. (Roll each half into about a 9″ oblong shape. Roll the dough tightly. Pinch to seal the seam, then pinch the ends and tuck them under.) Place the dough, seam side down, in greased 9×5″ loaf pans. I like to poke the loaves a few times with a fork, to release any air bubbles.
- Cover and let rise again for 1/2 hour or until it has risen just above the edge of the pan. Preheat oven to 350°. Once oven is hot, bake for 35 minutes or until golden.
- Spread butter over top and let it rest for a few minutes. Remove from pans and cool on wire racks. But of course this is where you will have to carefully slice a piece or two and enjoy it with some butter and honey, because it’s always best while warm. Although you will have to slice very carefully to keep from smashing your soft bread.
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