There’s something deeply comforting about the smell of fresh bread baking in your kitchen. For generations, Amish White Bread has been a beloved staple, known for its incredibly soft texture, slight sweetness, and rustic simplicity. It’s more than just bread—it’s a tradition. Whether you’re a beginner baker or a seasoned pro, this recipe is easy to master and yields consistently delicious results every time. Perfect for sandwiches, toast, or slathered with butter right out of the oven, this bread is an all-around favorite. In this article, we’ll walk you through how to make Amish White Bread from scratch, along with nutritional info, common baking mistakes, helpful tips, and more to help you bake like a pro.
Ingredients:
This recipe yields two 9×5-inch loaves of soft, fluffy Amish white bread.
- 2 cups warm water (110°F/45°C)
- ⅔ cup granulated sugar
- 1 ½ tbsp active dry yeast
- ¼ cup vegetable oil (or melted butter for richer flavor)
- 1 ½ tsp salt
- 6 cups all-purpose flour (plus extra as needed for kneading)
Optional:
- 1 tbsp melted butter (for brushing tops after baking)
Step-by-Step Instructions :. . .
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