This recipe offers you the best Amish white bread with its super soft and tender texture. It has a hint of sweetness for a satisfying flavor. Simple home ingredients are used for their perfection. After going through this article you may never buy white bread from the store anymore.
What is Amish White Bread?
Firstly, Amish is the name given to a group of Christians located in North America. These are loaf-style bread used to make sandwiches. They are sliced nicely without crumbling too much and are soft and smooth with a slightly sweet flavor. White all-purpose flour is used instead of whole wheat or bread flour. The different use of flour gives a difference in texture.
Facts about Amish White Bread
These are from wheat flour, which has the bran and germ removed from the wheatberry. This milling process produces a light-colored flour used to make white bread. White bread has a longer shelf life than other bread.
White flour was only for the rich because it was expensive to grow and process. It was offered only on special occasions until the 19th century. White bread was found to be less healthy because of the milling process that it went through to enhance white flour shelf life.
Amish Bread goes back to 12,000 years ago in ancient Egypt, where wheat was milled to produce white starch.
When can Amish White Bread be Eaten?
Amish bread can be eaten at breakfast as a toast or just a sandwich for lunch with your favorite filling. It is best had when freshly baked.
What pairs well with Amish White bread?
As with most white bread, these are great with pulled meat, raw vegetables like tomatoes, lettuce and onions, and pickles. They are used mostly for sandwich purposes and are great on the first day of baking the loaf. Days following, it is useful for grilled cheese, Bread pudding, and even croutons.
How do the main ingredients work?
Bread Flour– Has a higher protein content than all-purpose flour. This type of flour is necessary for bread making because it has more gluten that the bread needs to develop.
Water- This recipe needs water present for the protein to absorb for it to develop. Water affects the toughness or tenderness of the bread.
Milk – This ingredient aids in the tenderness of the dough. It aids in richness, crust color, and flavor. Milk helps to keep the nutritional value and quality of the product.
How is it done?
Making Amish white bread is simple. It takes just a few steps to complete. The majority of the recipe time goes into the dough resting and fermenting before it is baked. Production is a combination of; bread flour, active dry yeast, sugar, water, milk, butter, and flavorings.
Why should you make this Amish White Bread?
Making Amish white bread is less expensive than store brought bread. The sugar in this recipe can be lessened to reduce the number of calories.
This homemade bread pairs well with any bread filling of your choice. It is also easy to digest because it has fewer macro-nutrient properties and has a longer shelf life because it has no wheat.
- Milling – This is the separation of the bran and germ from the endosperm of whole wheat to produce white flour.
- Bread filling- Fillings used in bread have no limit, For example; Meat, Poultry, seafood, vegetables, beans, fresh vegetables, jams, jellies, butter (salted, peanut butter) are some examples of bread fillings.
Question and Answer
Question: why is both water and milk used?
Answer: water and milk working together affect the bread in different ways. Baked goods need liquid for the ingredients to come together and for gluten to develop. Water helps with tenderness, while milk helps the crust color of the product to form. It also aids with the richness and flavor of the bread. Both work well with each other to achieve maximum results.
White bread is preferred by many. This recipe is great for first-timers who want to try out this soft and fluffy Amish white bread.
- 2tbsp melted butter
- 1/4 cup vegetable oil
- 1cup milk
- 1cup water
- 1 1/2 tsp salt
- 2/3 cup sugar
- 1 1/2 tbsp active dry yeast
- 5 1/2 cups bread flour
In an electric mixer, dissolve sugar in warm water with milk.
Add yeast and let it sit until the mixture becomes foamy for approximately 8 mins.
Mix in 1 cup of flour to the mixture then whisk in the oil and salt.
Gradually add the remaining flour until the dough stops sticking to the sides of the bowl.
Remove the dough from the mixing bowl and knead on a floured surface for 10mins until the dough becomes smooth.
In a greased bowl, add the dough, rubbing a few drops of oil on top of the dough then cover with a warm cloth.
Let proof (rise) for an hour.
Punch the dough and continue kneading for 4 mins.
Cut the dough into 2 halves and let sit for 6 mins.
In 2 prepared greased 9*5 loaf tin place loaf-shaped dough in the pans and brush with melted butter.
Proof for a second time for 30 mins then bake at 350 degrees F for 30 mins until the top is golden brown.
To achieve an extra soft crust, brush the top of the loaves with more melted butter and cover with a cloth while it cools.