Amish White Bread Recipe

I absolutely adore this recipe and it has become a staple in my kitchen. By following the instructions carefully, you can achieve a slightly dense loaf that resembles the delicious flavor of Hawaiian sweet bread. To create a loaf that is more akin to traditional white bread, I suggest reducing the amount of sugar to 1/4 cup. This adjustment results in a lighter, fluffier texture with a subtler sweetness. Thank you for sharing such a fantastic recipe once again!

As an experienced baker, I must say that this recipe is definitely a keeper. In my first attempt, I mixed everything by hand and the proofing process was slow, resulting in a small, overly sweet, and coarse bread. For my next batch, I halved the sugar and increased the yeast to 2 tablespoons. Using a KitchenAid mixer with a dough hook, I mixed the dough for 12 minutes, achieving a well-developed, dry, elastic, yet extensible texture. This shortened the proofing times, and when I baked it as per the recipe instructions, the bread turned out perfect! It has a delightful taste, a good grain structure, and a slightly chewy crust. In future, I might add a bit more shortening to soften the crust even further. I absolutely love this recipe and recommend ensuring thorough dough development when using bread flour, as its high gluten content requires adequate mixing. Happy baking!

I tried out this recipe for rolls and it turned out amazing! I've been experimenting a lot with sourdough recently, so I incorporated some of those techniques into the process. I used approximately 5 cups of flour and reduced the sugar to about 75% of the original amount as I wanted a sweeter Hawaiian style roll without it being overly sweet. I used my mixer with the dough hook attachment and mixed until the dough formed a shaggy consistency. After letting it rest for 15 minutes to hydrate the flour, I continued mixing with the stand mixer for about 6 minutes until the dough became smooth and uniform. Even though the dough was quite wet, I aimed for a light and fluffy roll texture. Once it doubled in size in my oiled container, which took just under an hour, I transferred it to my countertop, cut and shaped it into 16 large rolls, and placed them in round cake pans lined with parchment paper to rise while the oven preheated. After a considerable amount of puffing up, I gave them an egg wash, popped them into the oven for about 25 minutes until they reached an internal temperature of over 190°F. The result was fantastic! Using less flour might make the dough a bit trickier to handle, but the end result is definitely worth it!

I followed the recipe to make one loaf as instructed, and then I decided to get creative with the second loaf. I divided it into 12 small sections and flattened each one out to fit into a muffin tin. I added a delicious filling of cinnamon, sugar, and butter in the center of each piece, and then shaped them into mini cinnamon breads. The result? A huge hit with my family - they couldn't stop licking their plates! I ended up baking the bread for 10 minutes less than the recommended time, and it turned out perfectly cooked. Absolutely delicious!

I followed the recipe closely, with the only change being that I prepared a poolish the night before with 200g of water and flour instead of the 2 cups specified. The texture of the sandwich bread turned out to be the best I've ever achieved using this method. However, I found it a bit too sweet, so the next time I baked it, I reduced the sugar to just 1/2 cup. This has now become my favorite recipe for rolls and sandwich bread. Thank you for sharing!

I decided to try using 1/3 cup of sugar in this recipe. Normally, I follow a different one from this website, but I found this one to be much simpler with excellent taste and texture. Surprisingly, my husband, who isn't a fan of bread, said it was the best one yet. I'll definitely stick to this recipe from now on.

This homemade bread recipe is hands down our family's favorite. I've been baking it for almost a decade and it's definitely a winner!

Over the past few years, I have been guiding my family towards a more homemade lifestyle. I believe that making things from scratch not only gives you better control over what you consume but also results in tastier food compared to processed store-bought items. Our initial try at baking bread was a success and exceeded our expectations. We gained valuable insights and look forward to experimenting with this recipe. It's a fantastic starting point with an incredible taste.

I have finally discovered the perfect homemade white bread recipe to swap out store-bought bread for our sandwiches! It's so delicious that our go-to treat is to butter a slice right out of the oven and top it with cinnamon sugar. Yum! 😊🍞

Simple and delicious. The flavor is fantastic.

I utilized all-purpose white flour and the result was simply perfect. The aroma in my house is absolutely delightful!