Amish White Bread

Amish White Bread is a soft, fluffy, and slightly sweet homemade bread that’s perfect for sandwiches, toast, or just enjoying warm with butter.

With its pillowy texture and simple ingredients, this bread is ideal for beginners and experienced bakers alike. The recipe yields two loaves, making it perfect for sharing or freezing for later.

Kitchen Equipment Needed

• Large mixing bowl
• Wooden spoon or stand mixer with dough hook
• Measuring cups and spoons
• Two 9×5-inch loaf pans
• Clean kitchen towel
• Oven

Ingredients

• 2 cups warm water (110°F/45°C)
• 2/3 cup granulated sugar
• 1 ½ tbsp active dry yeast
• ¼ cup vegetable oil or melted butter
• 1 ½ tsp salt
• 5 ½ – 6 cups all-purpose flour

Directions

1. Activate the Yeast:
   • In a large mixing bowl, combine warm water and sugar. Stir until dissolved. Sprinkle yeast over the top and let it sit for 5-10 minutes until it becomes frothy.
2. Mix the Dough:
   • Add oil and salt to the yeast mixture. Gradually mix in 3 cups of flour, stirring until smooth. Continue adding flour, ½ cup at a time, until a soft dough forms that pulls away from the sides of the bowl but is still slightly sticky.
3. Knead the Dough:
   • Turn the dough onto a floured surface and knead for 8-10 minutes, or use a stand mixer with a dough hook for 5-7 minutes, until the dough is smooth and elastic.
4. First Rise:
   • Place the dough in a greased bowl, turning it to coat the surface. Cover with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until it doubles in size.
5. Shape and Second Rise:
   • Punch down the dough and divide it into two equal portions. Shape each portion into a loaf and place them into greased 9×5-inch loaf pans. Cover and let rise again for 30-45 minutes, or until the dough rises about 1 inch above the edges of the pans.
6. Bake the Bread:
   • Preheat the oven to 350°F (175°C). Bake the loaves for 25-30 minutes, or until the tops are golden brown and the bread sounds hollow when tapped.
7. Cool:
   • Remove the loaves from the pans and let them cool on a wire rack before slicing.

Prep Time
20 minutes

Rise Time
1 hour 45 minutes

Cook Time
30 minutes

Total Time
2 hours 35 minutes

Nutrition (per slice, approx. 20 slices per loaf)

Calories: ~120,

Protein: 3g

Carbohydrates: 22g

Fat: 2g

Fiber: 1g

Sodium: 120mg

Expert Tips

• Ensure your water is warm (not hot) to properly activate the yeast. Water that’s too hot can kill the yeast.
• For a richer flavor, use half milk and half water in the recipe.
• Brush the tops of the loaves with melted butter after baking for a softer crust.

FAQs
Can I freeze Amish White Bread?

Yes, let the bread cool completely, wrap it tightly in plastic wrap, and store in a freezer bag for up to 3 months.

Can I use whole wheat flour?

You can substitute up to half of the all-purpose flour with whole wheat flour, but the bread will be denser.

Why didn’t my bread rise?

Ensure your yeast is fresh and the dough is placed in a warm, draft-free area.

Storing & Reheating

Storing: Store bread at room temperature in a sealed bag or container for up to 4 days.

Reheating: Toast slices or warm in the oven at 300°F for 5-7 minutes.

Substitutions & Variations

• Add 1-2 tbsp honey for a honey-flavored loaf.
• Mix in raisins or cinnamon for a sweet variation.
• Top the dough with sesame seeds or oats before baking for added texture.

Amish White Bread

mish White Bread is a soft, fluffy, and slightly sweet homemade bread that's perfect for sandwiches, toast, or just enjoying warm with butter.

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Equipment

• - Large mixing bowl
• - Wooden spoon or stand mixer with dough hook
• Measuring cups and spoons
• - Two 9x5-inch loaf pans
• - Clean kitchen towel
• - Oven

Ingredients

  

• - 2 cups warm water 110°F/45°C
• - 2/3 cup granulated sugar
• - 1 ½ tbsp active dry yeast
• - ¼ cup vegetable oil or melted butter
• - 1 ½ tsp salt
• - 5 ½ - 6 cups all-purpose flour

Instructions

 

• **Activate the Yeast:**
• - In a large mixing bowl, combine warm water and sugar. Stir until dissolved. Sprinkle yeast over the top and let it sit for 5-10 minutes until it becomes frothy.
• **Mix the Dough:**
• - Add oil and salt to the yeast mixture. Gradually mix in 3 cups of flour, stirring until smooth. Continue adding flour, ½ cup at a time, until a soft dough forms that pulls away from the sides of the bowl but is still slightly sticky.
• **Knead the Dough:**
• - Turn the dough onto a floured surface and knead for 8-10 minutes, or use a stand mixer with a dough hook for 5-7 minutes, until the dough is smooth and elastic.
• **First Rise:**
• - Place the dough in a greased bowl, turning it to coat the surface. Cover with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until it doubles in size.
• **Shape and Second Rise:**
• - Punch down the dough and divide it into two equal portions. Shape each portion into a loaf and place them into greased 9x5-inch loaf pans. Cover and let rise again for 30-45 minutes, or until the dough rises about 1 inch above the edges of the pans.
• **Bake the Bread:**
• - Preheat the oven to 350°F (175°C). Bake the loaves for 25-30 minutes, or until the tops are golden brown and the bread sounds hollow when tapped.
• **Cool:**
• - Remove the loaves from the pans and let them cool on a wire rack before slicing.