Everything Amish white bread 🍞
First-
Make your yeast mixture
-1/4 cup warm milk
-2 tbsp sugar
-1 tbsp active dry yeast
Stir but DO NOT OVER-STIR
let sit until foamy (bubbly/dark spots)
Add
-2 tsp salt
-1 egg
-3 tbsp softened butter
-5 to 6 cups flour (5 cups 600 grams, 6 cups 720 grams)
-1 1/2 to 2 cups milk
Knead until the dough forms (5-7) minutes
Add more flour while mixing if needed
Dough should become soft & smooth
Place in bowl (rub oil over bread ball)
Let it rise in a warm spot for at least an hour OR until it doubles in size
(I put mine in a bowl, cover with a towel and put in the oven with the light on)
Remove dough from bowl
Divide into 2 pieces
Add everything seasoning (measure with your heart)
Briefly knead for 30 seconds
Let each loaf rest for 10 minutes
Roll out each loaf with a rolling pin
(I added more everything seasoning during this process)
Roll dough like you’re making cinnamon rolls
Fold each end into the middle
Place into bread pans
Allow to rise until doubled in size
Bake at 350° for 25-30 minutes or until golden brown
Making Amish white bread at home is a truly rewarding experience that fills your kitchen with a comforting aroma and yields delicious results. One tip I found especially helpful is to ensure the milk for the yeast mixture is warm but not hot; this helps activate the yeast without killing it. When your mixture gets foamy, that’s the sign to proceed. Kneading the dough properly is crucial. I usually knead by hand for about 7 minutes, adding flour gradually until the dough feels soft and smooth but not dry. It’s important to give the dough enough time to rise in a warm, draft-free place. Placing the dough in the oven with just the light on creates an ideal environment for rising. A unique twist to this recipe is incorporating everything seasoning. Adding it both inside the dough and on top after rolling the loaf brings an extra layer of flavor reminiscent of bagels but in bread form. Just be sure to measure the seasoning by feel and taste rather than strictly by quantity—personal preference makes all the difference. When rolling the dough, treat it gently but firmly, much like when making cinnamon rolls, to get even layers and better texture. Folding the ends into the middle before placing in pans helps the bread keep its shape and rise evenly. Baking at 350°F for 25-30 minutes until golden brown gives the bread a perfect crust while keeping the inside tender. Letting the bread cool slightly before slicing improves texture and flavor. This homemade Amish white bread is perfect for sandwiches, toast, or simply enjoying fresh with butter. It’s a fun baking project that brings a bit of tradition and homemade goodness to your kitchen.