Authentic Amish White Bread Recipe for Home Bakers
Amish White Bread is a soft, fluffy, and slightly sweet bread that’s perfect for sandwiches, toast, or simply enjoying with butter. This classic recipe is easy to make and yields two loaves of golden-brown bread with a light, airy texture. Whether you’re new to baking or a seasoned pro, this simple, no-fail recipe brings the warmth and goodness of homemade bread to your kitchen.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 2 hours 15 minutes
- Yield: 2 loaves 1x
- Category: Bread, Homemade Bread
- Method: Baking
- Cuisine: Amish, American
- Diet: Vegetarian
Ingredients
Scale
For the Bread:
- 1 1/4 cups warm water (110°F/45°C)
- 2 teaspoons active dry yeast
- 1/4 cup sugar
- 1/2 cup vegetable oil
- 1 teaspoon salt
- 4 cups all-purpose flour (divided)
- 1/4 cup warm milk (110°F/45°C)
- 1 tablespoon butter, softened (for greasing the pan)
Instructions
- Activate the Yeast:
- In a large bowl, combine the warm water, yeast, and sugar. Stir and let the mixture sit for 5–10 minutes, until it becomes frothy and bubbly.
- Make the Dough:
- Add the warm milk, vegetable oil, salt, and 2 cups of flour to the yeast mixture. Stir until combined.
- Gradually add the remaining 2 cups of flour, 1/2 cup at a time, mixing until a dough forms. You may need to knead it slightly with your hands to bring it all together.
- Knead the Dough:
- Turn the dough out onto a lightly floured surface and knead for about 5–8 minutes, or until the dough is smooth and elastic. Add small amounts of flour as needed to prevent sticking.
- Let the Dough Rise:
- Place the dough in a greased bowl and cover it with a clean kitchen towel. Let it rise in a warm place for 1 to 1 1/2 hours, or until it has doubled in size.
- Shape the Loaves:
- After the dough has risen, punch it down to release any air bubbles.
- Divide the dough into two equal portions. Shape each portion into a loaf by rolling it tightly and placing it into greased loaf pans.
- Second Rise:
- Cover the loaf pans with a kitchen towel and let the dough rise for another 30–45 minutes, or until the dough has risen just above the tops of the pans.
- Bake the Bread:
- Preheat the oven to 350°F (175°C).
- Bake the loaves for 25–30 minutes, or until the bread is golden brown on top and sounds hollow when tapped on the bottom.
- If desired, brush the tops of the loaves with a little softened butter for a soft, glossy finish.
- Cool and Serve:
- Allow the bread to cool in the pans for 5 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- If you prefer a sweeter bread, you can add an extra tablespoon of sugar.
- This recipe can be halved to make just one loaf.
- Leftover bread can be stored in an airtight container at room temperature for up to 4 days. For longer storage, slice and freeze.
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