Homemade Amish White Bread (Printer-friendly)

Soft, fluffy white bread with subtle sweetness. Ideal for sandwiches, French 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 or melted butter
06 - 5 1/2 to 6 cups all-purpose flour

→ Optional Topping

07 - 1 tablespoon melted butter

# How to Make It:

01 - Dissolve sugar in warm water in a large bowl. Sprinkle yeast over water and let stand 5 to 10 minutes until foamy.
02 - Stir salt and oil into yeast mixture. Gradually add flour 1 cup at a time, mixing until soft dough forms that pulls away from bowl sides.
03 - Knead dough on lightly floured surface for 6 to 8 minutes until smooth and elastic.
04 - Place dough in lightly 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 about 1 inch above rim, 30 to 45 minutes.
07 - Preheat oven to 350°F.
08 - Bake loaves for 25 to 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 crumb is impossibly soft and pillowy, making it the ultimate comfort bread for anyone who thinks they cant bake
  • It comes together with basic pantry ingredients you probably already have, no special trips to the store needed
02 -
  • Measuring flour by weight instead of cups will give you much more consistent results every time
  • Adding too much flour during kneading is the number one mistake that leads to dense dry bread
03 -
  • Use an instant read thermometer to check your bread is done at 190 degrees internally
  • Let the bread cool completely before slicing or the steam will escape and make it dry out faster

Return