Amish White Bread 🍞✨
A soft, slightly sweet, and pillowy homemade loaf with a golden crust—just like the Amish bake! Perfect for sandwiches, toast, or slathered with butter.
Ingredients (Makes 2 loaves)
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2 cups (480ml) warm water (110°F/43°C)
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⅔ cup (130g) granulated sugar
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1 ½ tbsp active dry yeast (or 2 packets)
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1 ½ tsp salt
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¼ cup (60ml) vegetable oil (or melted butter)
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6 cups (720g) all-purpose flour (divided)
Instructions
1. Activate the Yeast
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In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top and let sit for 5–10 mins until foamy.
2. Make the Dough
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Stir in salt, oil, and 3 cups flour. Gradually add remaining flour until dough pulls away from the bowl (may not need all 6 cups).
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Knead by hand or mixer for 5–7 mins until smooth and elastic.
3. First Rise
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Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled.
4. Shape & Second Rise
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Punch down dough and divide in half. Shape into loaves and place in greased 9×5-inch loaf pans.
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Cover and let rise for 30 mins until domed.
5. Bake
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Preheat oven to 350°F (175°C).
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Bake for 25–30 mins until golden brown and hollow-sounding when tapped.
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Brush tops with melted butter (optional) for a soft crust.
Tips for Perfect Bread
✔ Yeast test: If it doesn’t foam, your water was too hot/cold or yeast is expired.
✔ Flour adjustment: Humidity affects dough—add flour ¼ cup at a time if sticky.
✔ Softer crust: Cover loaves with a towel while cooling.
Why You’ll Love This
✅ No fancy ingredients—just simple pantry staples.
✅ Lightly sweet with a melt-in-your-mouth texture.
✅ Makes amazing toast or French toast!
Storage: Keep in an airtight bag for 3 days at room temp or freeze for 1 month.
Want whole wheat? Substitute half the flour with whole wheat flour + 1 tbsp honey. 😊
Need a faster rise? Place dough in a warm oven (turned off with light on).