amish sandwich bread recipe

Written ByJenny Smyth Posted on
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The Best amish sandwich bread recipe

I’ve been making this Amish sandwich bread recipe for years, and it’s always a hit with my family. The moment I take it out of the oven, the aroma fills the entire house, and everyone gathers around to see if it’s done yet.

It’s not just the taste that makes it so special – it’s the way the soft, fluffy bread feels in your hands, and the way it seems to melt in your mouth. This recipe comes from an old Amish cookbook that I picked up at a thrift store, and it’s been passed down through generations of home cooks.

The secret to its success lies in the simple yet effective technique of letting the dough rise for hours, allowing the yeast to do its magic. I’ve tried other recipes that promise to be quicker or easier, but there’s just something about this one that makes it worth the wait.

Amish Sandwich Bread

4.7 from 1913 votes

This soft, slightly sweet white bread is perfect for sandwiches and toast. It has a tender crumb and a golden brown crust that stays fresh for days.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time3 hours 10 mins
Servings: 12Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Dough

2 1/4 teaspoons active dry yeast (1 packet)
1/4 cup warm water (110°F to 115°F)
1 cup warm milk (110°F to 115°F)
1/4 cup granulated sugar
1/4 cup unsalted butter, melted and cooled
1 large egg, room temperature
1 teaspoon salt
3 1/2 to 4 cups all-purpose flour

For the Topping

1 tablespoon unsalted butter, melted

👨‍🍳Directions

1In a small bowl, dissolve the yeast in warm water and let stand for 5 minutes until frothy.
2This confirms the yeast is active.
3If it does not foam, discard and start with fresh yeast.
4In a large mixing bowl or stand mixer bowl, combine the warm milk, sugar, melted butter, egg, and salt.
5Add the yeast mixture and stir to combine.
6Gradually add 3 cups of flour, mixing until a soft dough forms.
7Knead the dough on a lightly floured surface for 8 to 10 minutes, adding remaining flour as needed to prevent sticking, until the dough is smooth and elastic.
8Alternatively, use a dough hook on low speed for 6 to 8 minutes.
9The dough should spring back when pressed lightly.
10Place the dough in a greased bowl, turning once to coat the top.
11Cover with plastic wrap or a towel and let rise in a warm, draft-free place for 1 to 1 1/2 hours until doubled in size.
12A finger pressed into the dough should leave an indentation.
13Punch down the dough to release air.
14On a lightly floured surface, shape it into a loaf by flattening into a rectangle and rolling tightly from the short end.
15Pinch the seam and ends to seal, then place seam-side down in a greased 9×5 inch loaf pan.
16Cover the pan loosely with plastic wrap and let rise for 30 to 45 minutes until the dough crowns about 1 inch above the rim of the pan.
17Meanwhile, preheat the oven to 350°F.
18Bake the bread for 30 to 35 minutes until the top is deep golden brown and the loaf sounds hollow when tapped.
19If browning too quickly, tent loosely with foil after 20 minutes.
20The internal temperature should reach 190°F to 200°F.
21Remove the bread from the oven and brush the top with melted butter for a soft crust.
22Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
23This prevents a gummy texture.

🔧Equipment

Large mixing bowl
Stand mixer with dough hook (optional)
Measuring cups and spoons
9×5 inch loaf pan
Plastic wrap or clean kitchen towel
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 5g💛Saturated Fat: 3g❤️Cholesterol: 30mg🧂Sodium: 210mg🌾Total Carbs: 29g🥦Dietary Fiber: 1g🍬Sugars: 6g🥩Protein: 5g

📝Notes

For a richer flavor, substitute buttermilk for the milk and increase sugar to 1/3 cup. Store the bread in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months. Toast slices for extra crispness.

Watch Video Of How Amish Sandwich Bread Works

This Amish sandwich bread recipe has become a staple in our household. Not only is it delicious on its own or used as a base for sandwiches, but it also freezes beautifully for up to 2 months.

Simply slice the cooled loaf into individual portions, wrap each portion tightly in plastic wrap or aluminum foil, and store them in an airtight container in your freezer. When you’re ready to serve, simply thaw the desired number of slices at room temperature or reheat them in your toaster oven for a few minutes until warm and fresh.

❓ Frequently Asked Questions About Amish Sandwich Bread

1.

Q: What type of flour is best for this recipe?
A: All-purpose flour is recommended, as it will give your bread a tender crumb and a slightly sweet flavor.

2.

Q: Can I use active dry yeast instead of instant yeast?
A: Yes, you can use active dry yeast, but you’ll need to proof it first by mixing it with warm water and sugar before adding it to the dough.

3.

Q: How long does the dough need to rise?
A: The dough should be allowed to rise for at least 4-5 hours, depending on the temperature and humidity of your kitchen.

4.

Q: Can I make this recipe in a stand mixer?
A: While you can use a stand mixer to mix and knead the dough, I find that using a wooden spoon or a dough whisk gives me more control over the process.

5.

Q: Why is this bread called ‘Amish’ sandwich bread?
A: The name likely refers to the traditional Amish method of making bread with a combination of all-purpose flour, water, salt, and yeast. The term ‘sandwich’ simply refers to the fact that this bread is perfect for making sandwiches!

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