Homemade Amish White Bread (Printable)

Create classic Amish white bread with soft, fluffy texture perfect for everyday sandwiches and morning toast.

# What you'll need:

→ Dry Ingredients

01 - 5 ½ to 6 cups all-purpose flour
02 - 2 ¼ teaspoons active dry yeast (1 packet)
03 - 2 teaspoons salt

→ Wet Ingredients

04 - 2 cups warm water (110–115°F)
05 - ⅓ cup granulated sugar
06 - ¼ cup vegetable oil

# Directions:

01 - In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the water and let stand for 5–10 minutes until frothy.
02 - Add oil and salt to the yeast mixture, stirring until incorporated.
03 - Gradually add 5 cups of flour, mixing until a soft dough forms. If needed, add additional flour, ¼ cup at a time, until the dough pulls away from the sides of the bowl.
04 - Turn dough out onto a lightly floured surface and knead for 6–8 minutes, until smooth and elastic.
05 - Place dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour, or until doubled in size.
06 - Punch down dough and divide in half. Shape each half into a loaf and place in greased 9x5-inch loaf pans.
07 - Cover and let rise again for 30–40 minutes, or until the dough rises about 1 inch above the rim of the pans.
08 - Preheat oven to 350°F.
09 - Bake for 30–35 minutes, until golden brown and loaves sound hollow when tapped.
10 - Remove from pans and cool on a wire rack before slicing.

# Expert Suggestions:

01 -
  • The crumb is impossibly soft while still holding together beautifully for sandwiches
  • This recipe actually works for beginners—no fancy techniques or tools required
  • That subtle sweetness makes it the most versatile bread you'll ever bake
02 -
  • Water that's too hot will kill your yeast, while water that's too cool will make it sluggish
  • The dough is ready when it feels smooth and slightly tacky but doesn't stick to your fingers
  • Over-kneading makes tough bread and under-kneading makes dense bread—set a timer
03 -
  • Brush the tops with melted butter immediately after baking for an impossibly soft crust
  • Use an instant-read thermometer to check that the bread reaches 190°F in the center for perfect doneness

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