Amish White Bread

Amish White Bread Recipe 🍞✨

Introduction

Amish white bread is known for its soft, tender crumb and slightly sweet flavor. This traditional recipe uses simple pantry staples and yields two beautiful loaves with a golden crust. It’s easy to make, even for beginners, and perfect for everyday use.

Ingredients (Makes 2 Loaves)

2 cups warm water (about 110°F or 45°C) 💧
2/3 cup granulated sugar 🍚
1 1/2 tbsp active dry yeast 🌾
1 1/2 tsp salt 🧂
1/4 cup vegetable oil (or melted butter) 🧈
5 1/2 to 6 cups all-purpose flour 🌾

Instructions

Step 1: Activate the Yeast

Dissolve the sugar – In a large bowl, combine the warm water and sugar. Stir until the sugar is fully dissolved.
Add the yeast – Sprinkle the active dry yeast over the water and sugar mixture.
Let it sit – Allow the yeast to sit for 5 to 10 minutes. It should become frothy and bubbly. This ensures the yeast is active.
If no foam forms – If the yeast doesn’t foam, discard the mixture and start over with fresh yeast.

Step 2: Mix the Dough

Add salt and oil – Stir in the salt and vegetable oil (or melted butter).
Incorporate the flour – Gradually add the flour, one cup at a time. Mix well after each addition.
Form the dough – As the dough thickens and pulls away from the sides of the bowl, stop adding flour. The dough should be soft and slightly sticky.

Step 3: Knead the Dough

Flour the surface – Lightly flour a clean surface.
Knead – Transfer the dough onto the surface and knead for 8 to 10 minutes. Use the heels of your hands to push the dough away, fold it over, and rotate.
Test the dough – The dough is ready when it is smooth, elastic, and slightly tacky but not sticking to your hands. Add small amounts of flour if needed, but avoid over-flouring.

Step 4: First Rise

Grease a bowl – Lightly oil a large bowl.
Place the dough – Transfer the dough to the bowl, turning it to coat all sides with oil.
Cover and rest – Cover the bowl with a damp towel or plastic wrap.
Let it rise – Allow the dough to rise in a warm area for 1 hour, or until it doubles in size.

Step 5: Shape the Loaves

Punch down – After the dough has doubled, punch it down gently to release air.
Divide the dough – Split the dough into two equal portions.
Shape the loaves:
- Flatten each portion into a rectangle.
- Roll the dough tightly into a loaf shape.
- Pinch the seams and ends to seal the loaf.
Place in pans – Grease two 9×5-inch loaf pans and place the shaped dough inside.

Step 6: Second Rise

Cover and let rise – Cover the pans with a towel and let the loaves rise for another 30 to 40 minutes.
The dough should rise to about 1 inch above the pan edges.

Step 7: Bake the Bread

Preheat the oven – While the dough rises, preheat the oven to 350°F (175°C).
Bake – Place the loaves in the oven and bake for 25 to 30 minutes.
Check for doneness – The bread should be golden brown, and when tapped, the loaves should sound hollow.
Cool – Remove the bread from the pans and place it on a wire rack to cool completely.