Amish White Bread Recipe
If you’ve ever longed for a loaf with an impossibly soft, fluffy crumb and a golden, gently crisp crust, let me introduce you to Amish White Bread. This recipe is beloved for its heartwarming simplicity and melt-in-your-mouth tenderness, making it a favorite in home kitchens everywhere. Whether you’re new to baking or you’ve worn through a few bread pans, this loaf is a true friend in the kitchen: reliable, approachable, and always delicious.
Ingredients You’ll Need
There’s a little magic in the way these simple staples come together to create the comforting taste and texture of Amish White Bread. Every ingredient plays a starring role, bringing out the loaf’s signature softness, balanced flavor, and gorgeous hue.
- Warm water (2 cups, 110°F/45°C): The perfect temperature wakes up the yeast and sets the stage for a lovely rise.
- Granulated sugar (⅔ cup): Adds light sweetness and helps feed the yeast for a soft, airy loaf.
- Active dry yeast (1 ½ tablespoons): Gives the bread its impressive rise and signature fluffy crumb.
- Vegetable oil (¼ cup): Lends moistness and an ultra-tender bite; canola or other neutral oils work well, too.
- Salt (1 ½ teaspoons): Essential for flavor and for keeping the dough from over-proofing.
- All-purpose flour (6 cups, divided): The backbone of Amish White Bread, creating structure while staying soft and pillowy.
How to Make Amish White Bread
Step 1: Activate the Yeast
Start things off by dissolving your sugar in the warm water right in a large mixing bowl. Next, sprinkle in the active dry yeast and give it a quick, gentle stir. Then, step back and let the mixture rest for about 5 to 10 minutes—this is when the yeast works its magic, turning bubbly and foamy as it comes alive. Watching it foam is always so satisfying and is a good sign your bread will rise beautifully!
Step 2: Combine with Wet Ingredients
Once the yeast is ready, stir in the vegetable oil and the salt. Mixing the oil in now helps ensure that every crumb is tender and moist, while the salt balances out the sweetness and rounds out the flavor. There’s something about this stage that smells so inviting and homey, even before the dough is baked!
Step 3: Build the Dough
Start adding in the flour, one cup at a time, mixing as you go. This gentle approach means you’ll be less likely to overwork the dough, which is key for keeping Amish White Bread light and fluffy. Once you’ve added about 5 cups, keep going with the last cup—just a half cup at a time—until you have a soft, slightly sticky dough that pulls away from the sides of your bowl. Every batch can be a little different depending on humidity and flour brand, so don’t stress!
Step 4: Knead by Hand
Turn your dough onto a floured surface and knead for about 6 to 8 minutes. You’ll want to stretch and fold the dough until it becomes smooth and elastic under your palms. This simple act is where the transformation happens—the dough becomes bouncy and full of life, primed for that perfect rise.
Step 5: First Rise
Place the kneaded dough into a greased bowl, turning it once to coat all sides. Cover it with a towel or plastic wrap and set in a warm, draft-free spot. Letting it rise for about an hour allows the yeast to work overtime, doubling the dough in volume and building that signature Amish White Bread fluffiness.
Step 6: Shape and Second Rise
Punch down the dough (so satisfying!) and divide it in half. Shape each half into a loaf and place into two greased 9×5-inch pans. Cover and let them rise until they’re puffed up just over the pan rims, which takes 30–45 minutes. This final rise ensures your loaves bake up tall, soft, and squishy.
Step 7: Bake to Perfection
Preheat your oven to 350°F (175°C) and bake for 25 to 30 minutes. The aroma is irresistible, and the golden tops should be slightly firm and sound hollow when tapped. Once baked, take the loaves from their pans and cool them on a wire rack. For the softest crust, don’t forget to brush the tops with a little melted butter while they’re still warm.
How to Serve Amish White Bread
Garnishes
You can keep it classic or jazz things up with a sprinkle of flaky sea salt on the buttery crust, a dusting of cinnamon sugar for breakfast, or a swipe of honey while the bread’s still warm for an extra little hug of sweetness. Amish White Bread is a blank canvas for your favorite toppings.
Side Dishes
This bread shines alongside classic soups like chicken noodle or creamy tomato, and it’s perfect for soaking up sauces or savoring with a hearty stew. Pair slices with simple salads or serve warm with a pat of butter as an elegant dinner bread.
Creative Ways to Present
Try slicing Amish White Bread thick and turning it into decadent French toast, press it into an irresistible grilled cheese, or cube it for homemade croutons. It’s also a dreamy base for party canapés—just add your favorite spreads or toppings and watch it disappear!
Make Ahead and Storage
Storing Leftovers
Once fully cooled, wrap your Amish White Bread tightly in plastic wrap or store in an airtight container. At room temperature, it stays soft for up to four days, making it easy to enjoy fresh bread all week.
Freezing
If you want to save some for later, slice the loaf, layer parchment between slices, and tuck them in a freezer-safe bag. The bread will keep beautifully for up to three months, and you can pull out a slice (or a whole loaf) whenever a craving strikes.
Reheating
To refresh a slice, pop it in the toaster or a low oven until warmed through. A quick zap in the microwave works in a pinch, especially if you add a tiny dab of butter for a little revived softness.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast in this Amish White Bread recipe. You can add it directly to the flour without proofing, but the rise time may be a bit shorter, so keep an eye on your dough.
What can I use instead of vegetable oil?
Feel free to swap with other neutral oils like canola or even melted unsalted butter if you’d like a slightly richer flavor—either way, your Amish White Bread will turn out tender and delicious.
Can I halve the recipe for just one loaf?
Absolutely! Simply halve every ingredient and follow the same process—perfect for a smaller household or a test run if you’re trying Amish White Bread for the first time.
Why is my bread dense or heavy?
A dense loaf can be caused by under-kneading, old yeast, or too much flour. Make sure your yeast is active and that you knead until the dough is elastic, while adding just enough flour so it’s soft, not dry.
Do I need a stand mixer for this recipe?
No fancy equipment needed! This Amish White Bread comes together just as well with a sturdy spoon, a large bowl, and a bit of muscle for kneading—though of course, a stand mixer makes things even easier.
Final Thoughts
Whether it’s your first loaf or your fiftieth, Amish White Bread is a joyful, satisfying staple that brings comfort and happiness with every slice. Give it a go—your kitchen (and everyone in it) will thank you!
Print
Amish White Bread Recipe
- Total Time: 2 hours (including rise time)
- Yield: 2 loaves (about 24 slices) 1x
- Diet: Vegetarian
Description
A classic recipe for Amish White Bread that yields two loaves of soft, homemade bread perfect for sandwiches or toast. This bread is easy to make and has a tender crumb with a slightly sweet flavor.
Ingredients
For the Bread:
- 2 cups warm water (110°F/45°C)
- ⅔ cup granulated sugar
- 1 ½ tablespoons active dry yeast
- ¼ cup vegetable oil
- 1 ½ teaspoons salt
- 6 cups all-purpose flour (divided)
Instructions
- Dissolve Sugar and Yeast: In a large mixing bowl, dissolve the sugar in warm water, then stir in the yeast. Let sit for 5–10 minutes until foamy.
- Mix Dough: Add the oil and salt, then gradually mix in 5 cups of flour, one cup at a time, stirring until a soft dough begins to form. Add the remaining flour ½ cup at a time as needed, and knead the dough on a floured surface for 6–8 minutes until smooth and elastic.
- Rise and Shape: Place the dough in a lightly greased bowl, cover, and let rise until doubled. Punch down the dough, divide, shape into loaves, and let rise again until doubled.
- Bake: Preheat the oven, bake the loaves until golden brown and hollow-sounding, then cool on a wire rack. Brush with melted butter for a soft crust.
Notes
- This bread is perfect for sandwiches, toast, or as a dinner side.
- Store in an airtight container at room temperature for up to 4 days, or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 130
- Sugar: 3g
- Sodium: 140mg
- Fat: 2.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
