- 2 cups warm water (110°F to 115°F)
- 2/3 cup white sugar
- 1 1/2 tablespoons active dry yeast
- 1 1/2 teaspoons salt
- 1/4 cup vegetable oil (or melted butter for a richer flavor)
- 5 1/2 to 6 cups bread flour (you can also use all-purpose, but bread flour gives a slightly chewier texture)
How to Make Amish White Bread
1. Activate the Yeast
In a large bowl, dissolve the sugar in warm water. Sprinkle the yeast on top and let it sit for about 5-10 minutes, until it’s foamy and bubbly. (This is called “proofing,” and it’s one of those little moments that makes you feel like a real baker—it’s alive!)
2. Make the Dough
Stir in the salt, oil, and half of the flour (about 3 cups) into the yeast mixture. Mix until smooth. Then, add the remaining flour, one cup at a time, until the dough comes together. It should start to pull away from the sides of the bowl. Don’t worry if it’s a bit sticky; you can always add a little more flour while kneading.
3. Knead the Dough
Turn the dough out onto a floured surface. Now for my favorite part—kneading! Push the dough with the heel of your hand, fold it over, and repeat. Knead for about 7-10 minutes until it becomes smooth and elastic. A little stickiness is okay, but if it’s too tacky, sprinkle in a tiny bit of flour as you go.
4. First Rise
Place the dough in a lightly oiled bowl, turning it so it’s coated in oil (this prevents sticking). Cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place until doubled in size. This usually takes about an hour. (Here’s a tip: If your kitchen is cold, turn on your oven light and let the dough rise inside—it creates a cozy environment.)
5. Shape and Second Rise
Punch down the dough (yes, give it a gentle smack to deflate it), then divide it in half. Shape each half into a loaf by rolling it into a log that fits your loaf pans. Place the dough into two lightly greased 9×5-inch loaf pans. Cover and let them rise again until the dough is about an inch above the pans—another 30 minutes or so.
6. Bake the Bread
Preheat your oven to 350°F (175°C). Bake the loaves for about 25-30 minutes or until they are golden brown and sound hollow when tapped. If you want an extra soft crust, brush the tops with a little melted butter right when they come out of the oven.
7. Cool and Slice
Let the bread cool in the pans for about 10 minutes before turning them out onto a wire rack to cool completely. (If you can wait that long! I usually can’t resist sneaking a warm slice.) Use a serrated knife for the cleanest slices.
Variations and Tips
- Add a Little Sweetness: This bread is slightly sweet on its own, but you can bump it up by adding a tablespoon of honey or maple syrup to the dough for a different flavor.
- Swap the Oil: Use melted butter for a richer flavor or coconut oil for a hint of tropical sweetness. I love how just a simple change can create a whole new taste.
- Mix-Ins: Want to get fancy? Fold in some raisins and cinnamon for a sweet loaf or a mix of seeds for a heartier, textured bread.
Storing and Freezing
This bread keeps well for 3-4 days at room temperature. Just wrap it tightly in plastic wrap or store it in an airtight container. If you’re making extra (or just want to plan ahead), it freezes beautifully! Wrap the cooled loaf tightly in plastic wrap and foil, then freeze for up to 3 months. Just thaw it at room temperature when you’re ready to enjoy.
Time to Enjoy
Nothing beats the feeling of slicing into a fresh loaf of homemade bread. It’s warm, comforting, and gives you a sense of accomplishment like no other. And this Amish White Bread is just the beginning—you’ll want to make it again and again. Whether you enjoy it plain, toasted with a pat of butter, or as the base for the most epic sandwich, this bread is a little taste of home.
Have you tried this recipe? I’d love to hear how it turned out for you. And what did you enjoy it with? A favorite jam, honey, or maybe just plain (sometimes that’s the best way)? Let me know! 🍞👩🍳
