Homemade Amish White Bread (Print Version)

Soft, fluffy white bread with a hint of sweetness. Ideal for sandwiches, toast, or warm with butter.

# What You Need:

→ Dough

01 - 2 cups warm water (110°F)
02 - 2/3 cup granulated sugar
03 - 1 1/2 tablespoons active dry yeast
04 - 1 1/2 teaspoons salt
05 - 1/4 cup vegetable oil
06 - 5 1/2 to 6 cups all-purpose flour

→ Optional Topping

07 - 1 tablespoon melted butter

# How-To Steps:

01 - Dissolve sugar in warm water in a large bowl. Sprinkle yeast over the surface and let stand 5–10 minutes until foamy.
02 - Stir in salt and oil. Gradually add flour, 1 cup at a time, mixing until soft dough forms that pulls away from bowl sides.
03 - Knead on lightly floured surface for 6–8 minutes until smooth and elastic.
04 - Place dough in greased bowl, cover, and let rise in warm place until doubled, about 1 hour.
05 - Punch down dough and divide in half. Shape each half into loaf and place in two greased 9x5-inch loaf pans.
06 - Cover pans and let rise until dough extends 1 inch above rim, about 30–45 minutes.
07 - Preheat oven to 350°F.
08 - Bake for 25–30 minutes until golden brown and loaves sound hollow when tapped.
09 - Brush tops with melted butter if desired. Remove from pans and cool on wire rack before slicing.

# Expert Tips:

01 -
  • The smell alone will have your family gathering in the kitchen before it even finishes baking
  • Two loaves mean one for now and one to freeze or share with someone who needs a little comfort
  • Softer than store bought and infinitely more satisfying to slice into something you created with your own hands
02 -
  • Weather affects dough more than you would expect humid days might need a little extra flour while dry days can make it thirsty
  • The windowpane test is your friend stretch a small piece of dough thin enough to see light through it without tearing
  • Resist the urge to cut into hot bread it needs those last minutes of cooling to finish setting internally
03 -
  • Preheat your oven with the baking rack in the center position for even browning
  • If you are unsure if the bread is done use an instant read thermometer it should read 190 to 200 degrees internally

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