Ingredients
For the Dough
- 1 cup water, 110°F
- 1 cup milk, 110°F
- ⅔ cup sugar (can use less for a less sweet bread)
- 1½ tablespoons active dry yeast
- 1 pinch powdered ginger, optional (helps activate yeast)
- 1½ teaspoons salt
- ¼ cup vegetable oil, melted coconut oil (cooled to 100°F), or melted butter
- 5½ cups bread flour (may need a little more or less)
For Brushing
- 2 tablespoons butter, melted
Instructions
- Prepare Yeast Mixture: In a large bowl, dissolve the sugar in the warm water and milk. Whisk in the yeast (and powdered ginger if using) and set aside for 5 to 10 minutes, until the mixture is foamy and activated.
- Add Initial Ingredients: Stir in 1 cup of the bread flour. Whisk in the salt and oil of your choice (vegetable, coconut, or butter).
- Form the Dough: With the mixer running (or by hand), gradually add the remaining flour, one cup at a time, until a dough forms and pulls away from the sides of the bowl.
- Knead the Dough: If using a stand mixer, knead for about 5 minutes until smooth and elastic. If kneading by hand, turn the sticky dough onto a lightly floured surface and knead for about 10 minutes, adding flour as needed until the dough is smooth and elastic.
- First Rise: Oil a large bowl and place the ball of dough inside. Oil the top of the dough, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Shape and Second Rise: Punch down the risen dough. Knead briefly for about 3 minutes, then divide in half and let rest 5 minutes. Shape each half into a loaf and place in greased 9×5-inch loaf pans. Brush tops with the melted butter. Let the loaves rise, uncovered, for 30 minutes, or until the dough has risen about an inch above the pans.
- Bake: Preheat the oven to 350°F (175°C). Bake loaves for 30 minutes, or until golden and the loaves sound hollow when tapped. An instant-read thermometer should register 190°F in the center of the loaf.
- For a Soft Crust (Optional): For extra softness, butter the tops of hot loaves and cover with a clean tea towel for 5 minutes before removing from the pans to finish cooling under the towel.
- Bread Machine Option: Add ingredients to your bread machine following the manufacturer’s order. Select the white bread cycle and press start. When the second kneading cycle is about to start, turn the machine off and restart to allow another rise before baking automatically.
Notes
- Store wrapped in plastic wrap or aluminum foil at room temperature for up to 2 days. For longer storage, freeze the loaves.
- You can cut the sugar in half for a less sweet loaf, though the crumb will be slightly different.
- Butter, coconut oil, or vegetable oil all work well—experiment to find your favorite flavor.
- Ground ginger is optional but helps activate the yeast for a better rise.
- To help the dough rise, you can place it in an oven with just the light on or use a dough enhancer like ground ginger or potato water.
- The recipe is very forgiving but changing methods or ingredients may affect the final result.
- This bread freezes well, making it great for batch-baking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Amish, American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/16 loaf
- Calories: 240
- Sugar: 9g
- Sodium: 239mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 5mg
