Amish White Bread
Authentic homemade Amish white bread that yields 2 soft, tender loaves with a golden crust. Perfect for sandwiches, toast, or French toast, this recipe balances simplicity with bakery-quality results.
Equipment
- Large mixing bowl
- wooden spoon
- 9-inch loaf pans
- Wire cooling rack
- Kitchen thermometer
Ingredients
Main Ingredients
- 2 cups Warm water 110°F, for yeast activation
- ¼ cup Sugar Feeds the yeast
- 4 ½ tsp Active dry yeast Check expiration date
- 1 ½ tsp Salt Enhances flavor
- ¼ cup Vegetable oil Keeps bread tender
- 5 ½ cups Flour Bread or all-purpose, add gradually
- 2 tbsp Butter For brushing finished loaves
Instructions
- Dissolve sugar in warm water, sprinkle yeast on top, stir gently, and wait 5 minutes until foamy.
- Add vegetable oil and salt, then gradually incorporate flour until a soft dough forms.
- Knead dough on floured surface for 8-10 minutes until smooth and elastic.
- Place dough in oiled bowl, cover, and let rise for 1 hour until doubled in size.
- Punch down dough, divide in half, and shape into loaves for the pans.
- Let shaped loaves rise for 30-40 minutes until slightly above pan rim.
- Bake at 350°F for 30 minutes until golden brown and hollow-sounding when tapped.
- Brush hot loaves with melted butter and cool on wire rack for 1 hour before slicing.
Notes
Store at room temperature up to 5 days. Freeze for longer storage up to 3 months. Variations include cinnamon swirl, herb garden, honey oat, cranberry, and garlic butter loaves.