I make this Amish white bread whenever I want a soft, fluffy loaf with a slightly sweet flavor and a tender crumb. It’s a classic homemade bread that uses simple pantry staples and turns out beautifully golden on the outside and perfectly soft on the inside. I love how reliable and comforting this recipe feels every single time I bake it.
Why You’ll Love This Recipe
I love this recipe because it’s simple, dependable, and incredibly satisfying to make. The ingredients are basic, but the result tastes far better than store-bought bread. I enjoy how soft the slices turn out, making them perfect for sandwiches, toast, or just warm with butter. The dough is easy to work with, and I always appreciate how the smell of fresh bread fills my kitchen while it bakes.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups warm water (about 110°F / 43°C) 2/3 cup white sugar 1 1/2 tablespoons active dry yeast 1 1/2 teaspoons salt 1/4 cup vegetable oil 6 cups bread flour or all-purpose flour
directions
I start by dissolving the sugar in the warm water in a large bowl. Then I stir in the yeast and let it sit for about 5 to 10 minutes until it becomes foamy.
I mix in the salt and vegetable oil.
I gradually add the flour, one cup at a time, mixing well after each addition until a soft dough forms.
I turn the dough out onto a lightly floured surface and knead it for about 5 to 8 minutes, until it becomes smooth and elastic.
I place the dough in a lightly greased bowl, cover it, and let it rise in a warm place for about 1 hour, or until it doubles in size.
After the first rise, I punch the dough down and divide it into two equal portions. I shape each portion into a loaf and place them into greased 9×5-inch loaf pans.
I cover the pans and let the dough rise again for about 30 to 45 minutes, until the dough rises about an inch above the edge of the pans.
I bake the loaves in a preheated oven at 350°F (175°C) for about 30 minutes, or until the tops are golden brown.
I remove the bread from the pans and let it cool on a wire rack before slicing.
Servings and timing
I usually get 2 loaves from this recipe, which equals about 20 to 24 slices depending on how thick I cut them.
Prep time: 15 minutes First rise: 1 hour Second rise: 30 to 45 minutes Bake time: 30 minutes Total time: about 2 hours 30 minutes
Variations
I sometimes brush the tops with melted butter right after baking to create a softer crust. If I want a slightly heartier loaf, I replace up to half of the white flour with whole wheat flour. For a richer sweetness, I swap part of the sugar with honey. I also like adding a tablespoon of milk powder to make the crumb even softer. Occasionally, I shape the dough into rolls instead of loaves for dinner buns.
storage/reheating
I let the bread cool completely before storing it. I usually keep it in an airtight container or tightly wrapped at room temperature for up to 3 to 4 days.
For longer storage, I slice the bread and freeze it in a freezer-safe bag. When I want a slice, I toast it straight from frozen or let it thaw at room temperature. If I want to warm a full loaf, I place it in a low oven for a few minutes until heated through.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, I can substitute instant yeast. I mix it directly with the flour and skip the proofing step, though I still make sure my liquids are warm.
Why didn’t my bread rise properly?
I check that my water isn’t too hot or too cold. If the water is too hot, it can kill the yeast. If it’s too cool, the yeast won’t activate well.
Can I make this dough in a stand mixer?
Yes, I often use a stand mixer with a dough hook to knead the dough. I mix until the dough is smooth and elastic.
How do I know when the bread is fully baked?
I look for a golden-brown top and tap the loaf lightly. If it sounds hollow, I know it’s done.
Can I freeze the dough instead of the baked bread?
Yes, I sometimes freeze the shaped dough after the first rise. When I’m ready to bake, I thaw it, let it rise again, and then bake as usual.
Conclusion
I find this Amish white bread recipe to be one of the most dependable and rewarding breads I make at home. The texture is soft, the flavor is gently sweet, and the process is simple enough to enjoy from start to finish. Once I started baking this bread myself, it quickly became a staple in my kitchen.
A soft and fluffy Amish white bread with a slightly sweet flavor and tender crumb, perfect for sandwiches, toast, or enjoying warm with butter. This classic homemade bread uses simple pantry staples and bakes to a beautifully golden crust every time.
Ingredients
2 cups warm water (about 110°F / 43°C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour or all-purpose flour
Instructions
Dissolve the sugar in the warm water in a large bowl. Stir in the yeast and let it sit for 5 to 10 minutes until foamy.
Mix in the salt and vegetable oil.
Gradually add the flour, one cup at a time, mixing well after each addition until a soft dough forms.
Turn the dough onto a lightly floured surface and knead for 5 to 8 minutes, until smooth and elastic.
Place the dough in a lightly greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
Punch the dough down and divide it into two equal portions. Shape into loaves and place into greased 9×5-inch loaf pans.
Cover and let rise again for 30 to 45 minutes, until the dough rises about 1 inch above the pan edges.
Bake in a preheated oven at 350°F (175°C) for about 30 minutes, or until golden brown.
Remove from pans and cool on a wire rack before slicing.
Notes
Brush tops with melted butter after baking for a softer crust.
Replace up to half of the white flour with whole wheat flour for a heartier loaf.
Substitute part of the sugar with honey for deeper sweetness.
Add 1 tablespoon milk powder for an extra soft crumb.
Dough can be shaped into rolls instead of loaves.
Store tightly wrapped at room temperature for 3 to 4 days or freeze sliced for longer storage.
