Amish White Bread Recipe
This Amish homemade bread is amazing! It's made with simple ingredients and has a soft and fluffy texture. Nothing is better than a piece of warm fresh bread straight out of the oven.
Ingredients
- 1 1/2 Tbs. active dry yeast, mixed with 1 Tbs. flour and 1 Tbs. sugar
- 2 c. warm water (about 110°)
- 1/3 c. sugar
- 1/3 c. canola or vegetable oil (or chicken fat)
- 1/2 c. mashed potatoes (or 1/3 c. instant potato flakes mixed with approx. 1/3 c. water)
- 2 1/2 tsp. salt
- 5 - 6 c. white bread flour or all-purpose flour
Instructions
- Mix 1 Tbs. flour, 1 Tbs. sugar, and yeast in your KitchenAid mixing bowl.1 1/2 Tbs. active dry yeast, mixed with 1 Tbs. flour and 1 Tbs. sugar
- Add warm water. Stir, and let it rest for about 5 min.2 c. warm water (about 110°)
- Once the yeast mixture is looking creamy and bubbly, add the oil, sugar, potatoes, and salt. Stir.1/3 c. sugar, 1/3 c. canola or vegetable oil (or chicken fat), 1/2 c. mashed potatoes (or 1/3 c. instant potato flakes mixed with approx. 1/3 c. water), 2 1/2 tsp. salt
- Add 4 1/2 c. of flour and mix.5 - 6 c. white bread flour or all-purpose flour
- Continue kneading for a few minutes on speed 2, slowly adding more flour, as needed, until the dough pulls away from the sides of the bowl.
- When finished kneading, the sides of the bowl should be looking fairly clean. Drizzle a bit of oil into the side of the bowl and let the mixer spread the oil to grease the sides.
- Lightly cover the dough with a dish towel, and let it rest to rise for about an hour.
- Grease 2 (9x5") loaf pans with non-stick cooking spray.
- Punch the dough down. Butter your hands and knead the dough a bit. Divide the dough in half and shape it into two loaves. Poke the tops with a fork to remove air bubbles.
- Place the loaves into greased pans. Cover with a towel and allow them to rise for about 30 minutes, or until they have risen a bit above the sides of the pans.
- Preheat your oven to 350°. Bake for 32 - 36 minutes (depending on the thickness of your pan - thicker pans take longer).
- Brush the tops of the loaves with butter and allow the bread to cool for about 10 minutes before removing from the pans. Enjoy a delicious slice of warm fresh bread!
- Store in airtight bags. And you can freeze one loaf to keep it fresh.
Video
Notes
Growing up Amish, whenever we cooked chicken we saved the broth. As the broth cools, the fat rises to the top. We scraped the fat off of the top and saved it to use for bread instead of oil. It adds a great flavor and helps to create a wonderfully soft texture.
Adding potatoes to your bread is optional. However, I recommend it, as it helps to keep the bread softer.
If you don't have bread flour, you can use all-purpose flour. But here again, your bread will turn out better if you use bread flour.
I always bag my bread before it's completely cool, as it helps to keep the moisture in.
Bread is best stored at room temperature. But be mindful that it will start drying out and getting moldy after a few days because there are no preservatives. I recommend freezing whatever you won't get eaten within 3 - 4 days. Remove from the freezer about an hour before you want to slice it.
*Nutrition is approximate.
Nutrition
Serving: 1sliceCalories: 347kcalCarbohydrates: 63gProtein: 9gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 307mgPotassium: 129mgFiber: 2gSugar: 5gVitamin A: 2IUVitamin C: 4mgCalcium: 14mgIron: 1mg
Tried this recipe?Let us know how it was!