Here’s a tried-and-true No-Fail Amish White Bread recipe — soft, fluffy, slightly sweet, and perfect for sandwiches or toast. It’s one of those classic recipes that works every time.
🍞 No-Fail Amish White Bread
Ingredients (Makes 2 loaves)
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2 cups warm water (110°F / 45°C)
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⅔ cup granulated sugar
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1 ½ tablespoons active dry yeast (about 2 packets)
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¼ cup vegetable oil (or melted butter)
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1 ½ teaspoons salt
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6 cups all-purpose flour (or bread flour), divided
Instructions
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Activate yeast:
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In a large bowl, dissolve sugar in warm water.
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Sprinkle yeast over the top and let it sit for about 5–10 minutes, until foamy.
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Mix dough:
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Stir in oil and salt.
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Add flour one cup at a time, mixing until dough pulls away from the sides of the bowl.
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Knead:
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Turn dough onto a floured surface and knead for 6–8 minutes, until smooth and elastic.
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Place in a greased bowl, turning once to coat. Cover with a damp cloth.
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First rise:
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Let rise in a warm place until doubled in size, about 1 hour.
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Shape loaves:
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Punch down dough, divide into two equal portions.
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Shape into loaves and place into two greased 9×5-inch loaf pans.
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Second rise:
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Cover and let rise again until dough has risen 1 inch above pans, about 30–40 minutes.
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Bake:
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Preheat oven to 350°F (175°C).
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Bake loaves for 25–30 minutes, until tops are golden brown.
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Cool:
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Remove from pans and let cool on wire racks. Brush tops with melted butter if you like a softer crust.
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