Directions:
In a large mixing bowl, combine warm water and sugar. Stir until the sugar dissolves, then sprinkle the yeast over the water and let it sit for 5–10 minutes until foamy. Add oil and salt, stir to combine. Begin adding the flour one cup at a time, mixing with a wooden spoon or dough hook. When the dough starts to pull away from the sides, transfer to a lightly floured surface and knead for 6–8 minutes, until smooth and elastic.
Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size. Punch down the dough and divide it into two equal pieces. Shape into loaves and place into two greased 9×5-inch loaf pans. Cover and let rise again for 30–45 minutes, until the dough rises about 1 inch above the rim.
Preheat oven to 350°F (175°C). Bake for 25–30 minutes or until the tops are golden and the loaves sound hollow when tapped. Brush with melted butter for a soft, shiny crust. Let cool on wire racks for at least 15 minutes before slicing.
Nutritional Information (Per Slice – Based on 24 slices total):
- Calories: 135
- Carbohydrates: 26g
- Protein: 3g
- Fat: 2.5g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 130mg
- Sugar: 4g
- Fiber: 1g
Note: Nutritional values will vary depending on ingredient brands and portion size.
Common Mistakes to Avoid:
- Killing the yeast – Water that’s too hot will destroy the yeast. Aim for 105–110°F (40–45°C).
- Under-kneading the dough – Insufficient kneading prevents gluten development, resulting in dense bread. Knead until elastic.
- Skipping the second rise – This helps develop texture and shape. Don’t rush it.
- Overproofing – Letting the dough rise too long can lead to a collapsed loaf.
- Cutting too soon – Slicing while hot causes moisture loss. Let the bread cool slightly before cutting.
Helpful Tips:
- Make it sweeter by adding 1 extra tablespoon of sugar and a touch of honey.
- Use bread flour for a chewier, more structured loaf.
- Want a golden crust? Add an egg wash before baking (1 egg + 1 tbsp water).
- Add-ins like herbs, garlic powder, or cinnamon sugar make great variations.
- Freeze extra loaves: Wrap tightly in plastic and foil, and store for up to 3 months. Thaw at room temperature.
Conclusion:
Amish White Bread is the ultimate comfort food that connects us to simple, wholesome traditions. With its soft crumb, lightly sweet flavor, and versatile use, it’s no wonder this recipe has stood the test of time. Whether you’re baking for the first time or making it part of your weekly routine, this homemade bread will quickly become a household favorite. Try it toasted with butter, as the base of a grilled cheese, or simply fresh from the oven—it’s delicious any way you slice it. Bake it once, and it’ll earn a permanent place in your recipe box.
