Ah, Amish White Bread 🥖 — soft, slightly sweet, pillowy, and perfect for sandwiches or toast. Unlike typical quick breads, it’s light and fluffy, often baked in a loaf pan, and has a slightly sweet, tender crumb. Here’s a classic version you can make at home:
Amish White Bread Recipe
Ingredients
- 1 ½ cups warm water (110°F / 43°C)
- 2 tbsp sugar
- 2 ¼ tsp (1 packet) active dry yeast
- 1 tsp salt
- 2 tbsp vegetable oil or melted butter
- 4–5 cups all-purpose flour (start with 4 cups and add as needed)
Instructions
1. Activate the yeast
- In a large bowl, combine warm water, sugar, and yeast.
- Let sit 5–10 minutes until frothy.
2. Make the dough
- Stir in salt, oil, and 4 cups of flour.
- Mix until a soft dough forms.
- Knead on a floured surface for 8–10 minutes, adding more flour as needed until dough is smooth and elastic.
3. First rise
- Place dough in a greased bowl, cover with a clean cloth.
- Let it rise 1–1.5 hours, or until doubled in size.
4. Shape the loaf
- Punch down the dough, then shape into a loaf.
- Place in a greased 9×5-inch loaf pan.
5. Second rise
- Cover and let rise another 45–60 minutes, until doubled again.
6. Bake
- Preheat oven to 375°F (190°C).
- Bake 30–35 minutes, until the top is golden brown and the loaf sounds hollow when tapped.
- Cool on a wire rack before slicing.
Tips for Perfect Amish White Bread
- Soft crumb: Brush the top with melted butter immediately after baking.
- Sweetness: Add 1–2 tbsp honey if you like it slightly sweeter.
- Flour: Use bread flour if you want a chewier texture; all-purpose works for a softer loaf.
- Storage: Keep wrapped at room temperature; freezes well for months.
If you want, I can also give you a no-knead Amish White Bread shortcut that’s just as soft and fluffy but requires minimal effort and rises only once.
Do you want me to do that?
