Amish White Bread Recipe

There’s just something magical about baking Amish White Bread in your own kitchen. This classic loaf is famous for its pillowy softness, tender crumb, and welcoming hint of sweetness. Each slice tastes like a warm hug, making it a hit with kids, sandwich lovers, and anyone craving old-fashioned comfort. Whether you’re a beginner or an experienced baker, Amish White Bread will earn a place in your weekly routine—if the delicious aroma doesn’t pull everyone into the kitchen first!

this Recipe

Ingredients You’ll Need

The beauty of Amish White Bread lies in its simplicity. With just a handful of pantry staples, each ingredient plays a vital role in creating that soft, slightly sweet, beautifully golden loaf we all crave.

• Warm water: The perfect temperature (110°F/45°C) helps the yeast bloom and gives your bread the lift it needs.
• Granulated sugar: Not only adds sweetness but also feeds the yeast to turbocharge the rise.
• Active dry yeast: This powerhouse leavening agent is what makes Amish White Bread so fluffy.
• Vegetable oil: Keeps the crumb incredibly tender while preventing the loaf from drying out.
• Salt: Enhances flavor and balances the sweetness, making every bite irresistible.
• All-purpose flour: Six cups of this staple give the bread its structure and a cloud-like texture.

How to Make Amish White Bread

Step 1: Proof the Yeast

Start by dissolving the sugar in two cups of warm water in a large mixing bowl. Stir in the active dry yeast and give it 5 to 10 cozy minutes. You’re looking for a beautiful, foamy layer on top—your green light that the yeast is lively and ready for action!

Step 2: Mix in Oil, Salt, and Flour

Pour the vegetable oil and salt into your yeasty mixture. Then, gradually add five cups of flour, one cup at a time, stirring well after each addition. As the dough thickens, you’ll see it evolve from a shaggy mess to a soft, workable dough—pure satisfaction!

Step 3: Knead to Perfection

Sprinkle a clean surface with some of the remaining flour. Turn out your dough and knead for six to eight minutes, adding a bit more flour as needed. The goal is a smooth, elastic texture that springs back when poked—think playdough, but tastier!

Step 4: First Rise

Place the kneaded dough in a lightly greased bowl. Cover it with a towel or plastic wrap and let it rest in a warm spot for about an hour, until it’s doubled in size and looking very proud of itself.

Step 5: Shape and Second Rise

Gently punch down the dough, divide it in half, and shape each half into a loaf. Nestle them into two greased 9×5-inch pans, cover up again, and let rise another 30 to 45 minutes. You’ll know they’re ready when each loaf peeks an inch above the pan’s edge.

Step 6: Bake to Golden Glory

Preheat your oven to 350°F (175°C). Bake the loaves for 25 to 30 minutes, until the tops are gloriously golden and the bread sounds hollow when tapped. For an extra soft crust, brush with melted butter as soon as they come out—this is the secret to irresistible Amish White Bread!

How to Serve Amish White Bread

Garnishes

You can’t go wrong with a simple swipe of butter while your Amish White Bread is still warm. For extra flair, try a sprinkle of flaky sea salt, a drizzle of honey, or even a dusting of cinnamon-sugar for a sweet touch.

Side Dishes

Serve slices alongside soups like creamy tomato or hearty chicken noodle, or pair with a fresh salad and spreadable cheese. Amish White Bread also makes a stellar companion to scrambled eggs and crispy bacon for breakfast.

Creative Ways to Present

Impress your guests by cutting thick slices and using them for decadent French toast. You can also layer with deli meats and cheese for picnic-perfect sandwiches or cube the bread for homemade croutons in your next Caesar salad.

Make Ahead and Storage

Storing Leftovers

Keep your loaf in an airtight container or zip-top bag at room temperature. Amish White Bread stays wonderfully soft for up to four days—just keep it away from sunlight, which can dry it out faster.

Freezing

To freeze, let the loaves cool completely, then wrap tightly in plastic wrap and foil. Store in the freezer for up to two months. When you’re ready, thaw at room temperature for best results—your future self will thank you.

Reheating

For that “just-baked” magic, warm slices in the microwave for 8–10 seconds or pop in a toaster. This revives the softness and makes the whole kitchen smell delicious again.

FAQs

Can I use instant yeast instead of active dry yeast?

Absolutely! Instant yeast works just fine in this recipe—no need to proof first; just mix it right in with the dry ingredients. Shorten the rise time by about 10 minutes if you do.

Why did my Amish White Bread turn out dense?

Dense bread usually means the dough didn’t have enough rise time or you added too much flour. Make sure the yeast is fresh and foamy, and stop adding flour as soon as the dough becomes soft and workable.

Can I make Amish White Bread with whole wheat flour?

You can swap up to half the all-purpose flour for whole wheat flour for a slightly nuttier flavor and more fiber. The texture will be heartier but still delicious.

How can I tell when the bread is fully baked?

Tap the top of each loaf—if it sounds hollow and the crust is golden brown, your Amish White Bread is ready. An instant-read thermometer in the center should read about 190°F (88°C).

What’s the best way to slice homemade bread?

Wait until the bread has cooled completely before slicing for the cleanest cuts. Use a long, serrated knife with gentle back-and-forth motions to avoid squishing your beautiful loaf.

Final Thoughts

There is nothing quite like a homemade loaf of Amish White Bread to fill your kitchen with warmth and joy. I hope you’ll bake a batch soon and experience that perfect combination of soft, golden crust and tender crumb. You’re just a few simple steps away from what might become your new favorite bread!

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