Homemade Amish White Bread (Print)

Soft, fluffy white bread with subtle sweetness. Ideal for sandwiches, toast, or warm with butter.

# What You Need:

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

07 - 1 tablespoon melted butter

01 - Dissolve sugar in warm water in a large bowl. Sprinkle yeast over water and let stand 5-10 minutes until foamy.

02 - Stir in salt and oil. Gradually add flour 1 cup at a time until soft dough forms that pulls away from bowl sides.

03 - Knead on lightly floured surface for 6-8 minutes until smooth and elastic.

04 - Place dough in 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 greased 9x5-inch loaf pans.

06 - Cover pans and let rise until dough extends 1 inch above rim, about 30-45 minutes.

07 - Preheat oven to 350°F.

08 - Bake for 25-30 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.

01 -

It creates the softest, most pillowy white bread youve ever pulled from your own oven
The recipe is forgiving enough for beginners but impressive enough to serve at any gathering
Your kitchen will smell like pure comfort and warmth for hours

02 -

Dough that sticks to your hands needs more flour, but add it gradually so you dont end up with a heavy brick
The tapping test sounds like a beginner myth until you actually hear that hollow sound and realize bread baking has its own language
Cooling completely before slicing is torture but absolutely necessary for the texture to set properly

03 -

Replace half the water with warm milk for extra richness and a slightly sweeter flavor
Add one tablespoon honey along with the sugar for subtle floral notes that pair beautifully with salted butter