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.
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
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- 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
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- 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
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- 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.
