Description
Amish White Bread is a soft and slightly sweet homemade bread that’s perfect for sandwiches, toast, or just enjoying with butter. This classic recipe is easy to make with simple pantry ingredients and produces a fluffy, golden-brown loaf that stays fresh for days. Whether you’re a beginner or an experienced baker, this bread will become a staple in your home!
Ingredients
Scale
- 5 ½ – 6 cups all-purpose flour (plus extra for kneading)
- 2 cups warm water (110-115°F)
- ⅔ cup white sugar
- 1 ½ tablespoons active dry yeast
- ¼ cup vegetable oil
- 1 ½ teaspoons salt
Instructions
Step 1: Prepare the Dough
- In a large mixing bowl, dissolve sugar in warm water, then stir in yeast. Let it sit for 5-10 minutes until foamy.
- Add oil and salt to the mixture. Gradually add flour, one cup at a time, mixing until a soft dough forms.
Step 2: Knead and Rise
- Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover with a towel, and let rise in a warm place for about 1 hour, or until doubled in size.
Step 3: Shape and Second Rise
- Punch down the dough and divide it into two equal portions. Shape each into a loaf and place into greased loaf pans.
- Cover and let rise again for 30-40 minutes until puffy.
Step 4: Bake
- Preheat oven to 350°F (175°C).
- Bake for 30-35 minutes until golden brown and the loaf sounds hollow when tapped.
- Remove from the oven and brush the tops with butter for a soft crust.
Step 5: Cool and Serve
- Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use fresh yeast for the best rise. Expired yeast won’t work properly.
- Don’t add too much flour – a slightly sticky dough ensures a softer texture.
- Knead well to develop gluten for a fluffy loaf.
- Let the bread cool before slicing to avoid squishing the soft interior.
- Store properly – keep in an airtight container for up to 5 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 2 hours