Amish White Bread

This Amish white bread is soft, slightly sweet, and super comforting—basically the homemade version of your favorite fluffy sandwich loaf. It slices beautifully, makes amazing toast, and is perfect for everything from PB&J to grilled cheese. The dough is straightforward and forgiving, so it’s great even if you’re still getting comfortable with yeast. With just a handful of pantry ingredients, you’ll have two golden loaves that make the whole house smell incredible. Once you see how simple it is, you’ll want to bake this on repeat for everyday bread.

Ingredients

• 2 cups warm water (about 110°F)
• 2/3 cup white sugar
• 1 ½ tablespoons active dry yeast
• 1/4 cup vegetable oil
• 1 ½ teaspoons salt
• 6 cups bread flour

Directions

1. Dissolve the sugar in the warm water in a large mixing bowl, then stir in the yeast and let it sit 5–10 minutes, until it becomes foamy and creamy on top.
2. Stir in the vegetable oil and salt, then mix in the bread flour one cup at a time until a soft dough forms.
3. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8–10 minutes.
4. Place the dough in a well-oiled bowl, turn it once to coat, cover with a damp cloth, and let rise in a warm place until doubled in size, about 1 hour.
5. Punch the dough down, knead briefly, then divide it in half. Shape each piece into a loaf and place into two well-oiled 9×5-inch loaf pans.
6. Let the loaves rise again until the dough crowns about 1 inch above the top of the pans, about 30 minutes, while you preheat the oven to 350°F.
7. Bake the loaves for about 30 minutes, or until golden brown and they sound hollow when tapped on the bottom.
8. Remove from the pans and cool on a wire rack before slicing.

Prep Time: 25 minutes | Cooking Time: 30 minutes | Total Time: 2 hours
Kcal: 120 kcal | Servings: 24

Tips

For the softest texture, make sure your water is warm (not hot) so the yeast activates properly, and don’t add extra flour unless the dough is truly sticky—slightly tacky dough bakes up lighter.

Let the loaves cool completely before storing; keep them in a bread box or wrapped at room temperature for a couple of days, or slice and freeze in a zip-top bag for longer storage.

FAQ

Can I use all-purpose flour instead of bread flour?
Yes, all-purpose flour works, but bread flour gives a slightly chewier, higher-rise loaf due to the higher protein content.

How do I know if my yeast is still good?
If it doesn’t foam and get creamy after 5–10 minutes in warm water with sugar, it’s likely inactive and you should start over with fresh yeast.

Can I reduce the sugar?
You can cut the sugar down a bit (to about 1/3–1/2 cup), but the bread will be less sweet and may rise slightly differently since sugar feeds the yeast.

Can I make this recipe into rolls instead of loaves?
Yes—shape into rolls, place on a greased baking sheet or in a greased pan, let rise until puffy, and bake at 350°F, checking around 15–20 minutes.

How should I slice the bread for the best texture?
Use a serrated bread knife and slice once the loaf is fully cooled; slicing too early can squash the crumb and make it gummy.