Amish White Bread is a timeless classic—soft, slightly sweet, and perfect for sandwiches, toast, or just enjoying warm with a pat of butter. This traditional recipe has been passed down for generations, known for its pillowy texture and homemade charm. It’s easy enough for beginners but delivers bakery-quality results every time. Whether you’re baking for family meals or stocking up for the week, this bread will fill your kitchen with a comforting aroma and your table with smiles.
Ingredients:
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2 cups warm water (110°F / 45°C)
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⅔ cup white sugar
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1½ tablespoons active dry yeast
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1½ teaspoons salt
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¼ cup vegetable oil or melted butter
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6 cups all-purpose flour (plus extra for kneading)
Instructions:
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Activate Yeast:
In a large mixing bowl, dissolve the sugar in warm water. Sprinkle yeast over the top and let it sit for 5–10 minutes until foamy. -
Mix Dough:
Add salt and oil to the yeast mixture. Gradually stir in the flour, one cup at a time, until the dough comes together. -
Knead:
Transfer dough to a lightly floured surface and knead for 6–8 minutes, until smooth and elastic. -
First Rise:
Place dough in a lightly oiled bowl, turning once to coat. Cover with a damp cloth and let rise in a warm place for about 1 hour, or until doubled in size. -
Shape:
Punch down the dough and divide it into two equal parts. Shape each into a loaf and place in greased 9×5-inch loaf pans. -
Second Rise:
Cover and let rise for about 30–40 minutes, or until the dough has risen about 1 inch above the pans. -
Bake:
Preheat oven to 350°F (175°C). Bake for 25–30 minutes, or until golden brown and loaves sound hollow when tapped. -
Cool & Enjoy:
Remove from pans and cool on a wire rack. Brush tops with melted butter for extra softness.
If you want, I can also give you a special variation for this Amish white bread to make it extra soft and fluffy, just like the ones from Amish country fairs. Would you like me to add that?
