Soft, fluffy, and perfect for sandwiches or toast, this homemade bread is a true delight.
Simple ingredients and a few easy steps are all it takes to enjoy fresh, warm bread at home.
Ingredients
For the bread:
- 3 cups all-purpose flour
- 1 cup milk (may need up to 2 additional tablespoons)
- 2 tbsp butter, melted
- 2 tbsp sugar
- 1 1/2 tsp salt
- 2 1/2 tsp instant yeast (SAF brand recommended)
For brushing the top:
- 1 egg
- 1 tsp water
Instructions
Step 1: In a large mixing bowl or the bowl of an electric stand mixer, combine all the bread ingredients.
Mix until a dough forms that holds together and doesn’t stick to the sides or bottom of the bowl. Adjust with more water or flour if needed.
Step 2: Knead the dough by machine or hand for 10-15 minutes, until it’s smooth, soft, and reaches the windowpane stage.
If using a stand mixer, let the machine rest every five minutes.
Step 3: Shape the dough into a ball and place it in a clean, lightly oiled bowl.
Cover with a damp tea towel and let it rise in a warm place for 60 minutes, or until doubled in size.
Step 4: Gently stretch the dough into a rectangle, tuck in the corners, and roll it into a log.
Pinch the seams closed and place it seam side down in a lightly oiled loaf pan.
Step 5: Cover the dough with greased plastic wrap and let it rise again in a warm place until it reaches one inch above the top of the loaf pan.
Preheat the oven to 350°F (175°C). Brush the top with a beaten egg mixed with water.
Step 6: Bake at 350°F for 45-50 minutes, until the internal temperature reaches 200-210°F and the loaf sounds hollow when tapped.
Remove from the pan and cool fully on a wire rack. Enjoy!
Frequently Asked Questions (FAQs)
1. Can I use 2% milk instead of whole milk?
Yes, 2% milk works fine, although whole milk is preferred for the best texture.
2. How do I know when the dough is ready after kneading?
The dough is ready when it’s smooth, soft, and reaches the windowpane stage, where a small piece can be stretched thin without tearing.
3. What if my dough doesn’t rise?
Ensure your yeast is fresh and the dough is placed in a warm environment. If the dough doesn’t rise after the suggested time, give it additional time in a warmer spot.
4. How should I store the bread?
The bread stays fresh for up to 2 days at room temperature or can be frozen for up to 2 months.
5. Can I use a different type of flour?
All-purpose flour is recommended for this recipe. Substituting with whole wheat or other flours may require adjustments in liquid and kneading time.
Amish White Bread
Ingredients
For the bread:
- 3 cups all-purpose flour
- 1 cup milk may need up to 2 additional tablespoons
- 2 tbsp butter melted
- 2 tbsp sugar
- 1 1/2 tsp salt
- 2 1/2 tsp instant yeast SAF brand recommended
For brushing the top:
- 1 egg
- 1 tsp water
Instructions
- In a large mixing bowl or the bowl of an electric stand mixer, combine all the bread ingredients.
- Mix until a dough forms that holds together and doesn’t stick to the sides or bottom of the bowl. Adjust with more water or flour if needed.
- Knead the dough by machine or hand for 10-15 minutes, until it’s smooth, soft, and reaches the windowpane stage.
- If using a stand mixer, let the machine rest every five minutes.
- Cover with a damp tea towel and let it rise in a warm place for 60 minutes, or until doubled in size.
- Shape the dough into a ball and place it in a clean, lightly oiled bowl.
- Gently stretch the dough into a rectangle, tuck in the corners, and roll it into a log.
- Pinch the seams closed and place it seam side down in a lightly oiled loaf pan.
- Cover the dough with greased plastic wrap and let it rise again in a warm place until it reaches one inch above the top of the loaf pan.
- Preheat the oven to 350°F (175°C). Brush the top with a beaten egg mixed with water.
- Bake at 350°F for 45-50 minutes, until the internal temperature reaches 200-210°F and the loaf sounds hollow when tapped.
- Remove from the pan and cool fully on a wire rack. Enjoy!
