Homemade Amish White Bread (Printable)

Soft, fluffy homemade white bread with a hint of sweetness—perfect for toasting, sandwiches, or enjoying warm from the oven.

# What You'll Need:

→ Dough

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

→ Optional Topping

07 - 1 tablespoon melted butter

# Directions:

01 - Dissolve sugar in warm water in a large bowl. Sprinkle yeast over the surface and let stand 5-10 minutes until foamy.
02 - Stir salt and oil into the yeast mixture. Gradually add flour, one cup at a time, mixing until a soft dough forms that pulls away from bowl sides.
03 - Turn dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic.
04 - Place dough in a lightly greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
05 - Punch down dough and divide in half. Shape each half into a loaf and place in two greased 9x5-inch loaf pans.
06 - Cover pans and let rise until dough extends about 1 inch above the rim, about 30-45 minutes.
07 - Preheat oven to 350°F.
08 - Bake loaves for 25-30 minutes until golden brown and loaves sound hollow when tapped.
09 - Brush tops with melted butter if desired for softer crust. Remove from pans and cool on wire rack before slicing.

# Cooking Tips:

01 -
  • The texture is impossibly soft and pillowy, making it perfect for everything from morning toast to midnight snacks
  • Its forgiving nature means even first time bread bakers end up with bakery worthy loaves
  • The slight sweetness makes it feel like a treat while still being versatile enough for everyday meals
02 -
  • Humidity affects how much flour you need, so always trust the feel of the dough over the exact cup measurement
  • Letting the dough fully double during both rises makes the difference between dense and airy bread
  • Cooling completely before slicing prevents the bread from becoming gummy and squished
03 -
  • Use a kitchen thermometer to check your water temperature, since water above 115°F can kill your yeast
  • The windowpane test, stretching a small piece of dough until its translucent, tells you when kneading is complete

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