Amish White Bread Recipe
There’s something deeply rewarding about making Amish white bread from scratch. The soft, slightly sweet crumb and golden crust remind me of the kind of bread you only get at a cozy countryside kitchen. When I bake this, the smell alone transforms my entire kitchen into a warm, welcoming haven and it never lasts more than a day on my counter.
“Homemade bread is a love letter to your kitchen. And Amish white bread? It’s the signature at the bottom.”
Why I Always Go Back to This Bread
This recipe is a staple in my kitchen not just because it’s simple, but because it delivers every single time. Here’s why I absolutely love it:
- Soft and slightly sweet: A hint of sugar gives it a gentle sweetness that pairs well with both savory and sweet toppings.
- Great for beginners: No fancy techniques or equipment needed.
- Versatile use: Sandwiches, toast, French toast, or even bread pudding.
- Freezer friendly: Make two loaves, freeze one for later.
- Beautiful rise: Thanks to the yeast and sugar combo, this bread rises like a dream.
I’ve made this during quiet mornings, for special gatherings, and just because I needed that comforting smell of baking bread. It never disappoints.
Step by Step Guide to Making Amish White Bread
Ingredients
- 2 cups warm water (about 110-120°F)
- ⅔ cup white sugar
- 1½ tablespoons yeast
- 1½ teaspoons salt
- ¼ cup vegetable oil
- 6 cups all purpose flour
Directions
1: Activate the Yeast
- In a large bowl, mix the warm water and sugar.
- Sprinkle the yeast on top and let it sit for 5-15 minutes until foamy.
2: Build the Dough
- Add the salt, vegetable oil, and 3 cups of the flour.
- Stir until combined. Switch to a dough hook (if using a mixer) and add the remaining flour.
- Mix until dough pulls away from the sides of the bowl.
3: Knead and First Rise
- Transfer to a lightly floured surface. Knead for a minute until smooth.
- Place in a greased bowl, flip to coat both sides, and cover with a warm damp towel or plastic wrap.
- Let rise in a warm, draft free spot for about 1 hour or until doubled in size.
4: Shape the Loaves
- Punch down the dough and divide in half.
- Flatten each piece into a rectangle, then roll tightly like a jelly roll.
- Pinch the ends closed and place in two greased 9×5 loaf pans.
5: Final Rise and Bake
- Cover and let rise again for 30-50 minutes until the dough domes above the pan edge.
- Preheat your oven to 350°F (175°C).
- Bake for 25-30 minutes until golden brown and the tops sound hollow when tapped.
6: Cool and Serve
- Brush warm loaves with melted butter for a soft, shiny finish.
- Cool for 10 minutes in pans, then transfer to a wire rack to finish cooling.
Chef’s Notes and Insider Tips
- Don’t rush the rise: A full rise gives you that soft, fluffy interior.
- Use fresh yeast: Old yeast won’t activate properly and your bread won’t rise.
- Sweet tooth? Add a touch more sugar and this bread becomes a treat all on its own.
Want a twist? Pair it with this Reese’s caramel cheesecake for a sweet savory combo or slather with homemade spread like our strawberry cheesecake topping.
How Amish White Bread Stacks Up Against Other Loaves
CONTINUE READING ON THE NEXT PAGE
