Introduction
Amish White Bread is a timeless, old-fashioned homemade bread known for its incredibly soft texture, lightly sweet flavor, and pillowy crumb. This classic recipe has been passed down through generations and remains a favorite for families who love simple, wholesome bread made from scratch. It’s the kind of bread that fills your kitchen with warmth, comfort, and the unmistakable smell of home.
What makes Amish White Bread so special is its balance. It’s rich without being heavy, soft without being crumbly, and sturdy enough for sandwiches while still tender enough to enjoy with just butter and jam. A touch of sugar gives it that subtle sweetness Amish bread is famous for, while milk and butter add richness and moisture that keep the loaf soft for days.
This bread is perfect for beginners and experienced bakers alike. It uses basic pantry ingredients, follows straightforward steps, and delivers reliable results every time. Whether you’re making toast, sandwiches, French toast, or simply enjoying a warm slice straight from the oven, Amish White Bread is a versatile staple that belongs in every home baker’s recipe collection.
If you’ve been searching for the perfect homemade white bread that tastes better than store-bought and stays soft, this recipe is the one to keep.
Ingredients
2 cups warm water (110°F / 43°C)
⅔ cup granulated sugar
1 ½ tablespoons active dry yeast
¼ cup vegetable oil or melted butter
1 teaspoon salt
6 cups all-purpose flour (plus more as needed)
Preparation
Step 1: Activate the Yeast
In a large mixing bowl, dissolve sugar in warm water. Sprinkle yeast over the top and let sit for 5–10 minutes until foamy. This confirms the yeast is active.
Step 2: Add Wet Ingredients
Stir vegetable oil (or melted butter) and salt into the yeast mixture until well combined.
Step 3: Form the Dough
Gradually add flour, one cup at a time, mixing until a soft dough forms. Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic.
Step 4: First Rise
Place the dough in a lightly greased bowl, turning once to coat the surface. Cover with a clean towel and let rise in a warm place for about 1 hour, or until doubled in size.
Step 5: Shape and Bake
Punch down the dough and divide it into two equal portions. Shape each portion into a loaf and place into greased loaf pans. Let rise again for 30 minutes. Bake at 350°F (175°C) for 25–30 minutes, until golden brown. Remove from pans and cool on a wire rack.
Variations
