Amish Bread
Amish Bread is a tangy, slightly sweet homemade bread with rich vanilla and nutty flavors. Its moist texture and hearty walnuts make it perfect for breakfast or snacks. This slow-cultured bread develops a unique flavor over days, ideal for bread enthusiasts and those who enjoy traditional, homemade baked goods.
Ingredients
Instructions
- Do not refrigerate the bread.
- Do not use a metal container for fermentation.
- Do not use a mixer; mix ingredients by hand.
- Burp the lid every day during fermentation.
- Keep the bread in a plastic container with a lid.
Tips & Substitutions
For the best texture, ensure your eggs are at room temperature before mixing. If you don't have walnuts, consider substituting with pecans or omitting them altogether for a nut-free version. When measuring flour, spoon it into the cup and level it off with a knife to avoid dense bread. For added flavor, you can incorporate a dash of almond extract along with the vanilla.
Serving Suggestions
Amish bread is delightful on its own or served with a spread of butter or cream cheese. It pairs beautifully with a cup of coffee or tea for breakfast or an afternoon snack. Consider serving it alongside Apple Hill Cake for a delicious dessert duo. You can also toast slices and top them with fresh fruit or jam for a delightful treat.
Storage & Reheating
Store the Amish bread in an airtight plastic container at room temperature to maintain its moisture. If you have leftovers, this bread can last up to a week. For longer storage, slice and freeze individual pieces, wrapping them tightly in plastic wrap and then foil. To reheat, simply toast slices or microwave for a few seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Amish Bread contains roughly 3654 calories, with 13g protein, 144g carbohydrates, and 335g fat. It is an excellent source of vitamin C (99% of the Daily Value), dietary fiber (84% of the Daily Value), and calcium (46% of the Daily Value). Note that it is relatively high in sodium, at 1314mg per serving (57% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for half of the all-purpose flour for a healthier option. However, keep in mind that this may slightly alter the texture, making it denser. It's best to start with a 50-50 mix and adjust based on your preference.
What can I do if my bread doesn't rise properly?
If your bread doesn't rise, it may be due to the fermentation process not being adequately followed. Ensure you burp the lid daily and maintain a warm environment during fermentation. Also, check that your baking powder and soda are fresh for proper leavening.
Is it possible to make this recipe gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free blend that includes xanthan gum. Ensure that all other ingredients, especially the baking powder, are gluten-free as well. The bread may have a slightly different texture but will still be delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).