White Amish Bread (Traditional Recipe)

This is a classic, simple, and incredibly soft Amish white bread. It’s known for its tender, fine crumb, slightly sweet flavor, and beautiful golden crust. It’s perfect for sandwiches, toast, or simply with a pat of butter.

Ingredients

• 2 cups warm water (110°F / 43°C)

• ⅔ cup (130g) granulated sugar

• 1 ½ tablespoons active dry yeast (or 2 packets)

• ¼ cup (60ml) neutral oil (like canola or vegetable)

• 1 ½ teaspoons salt

• 5-6 cups (625g-750g) all-purpose flour, divided (bread flour can be used for a chewier texture)

• 2 tablespoons unsalted butter, melted (for brushing)

Note: This recipe makes two 9×5-inch loaves.

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Step-by-Step Instructions

1. Activate the Yeast

1. In a very large mixing bowl or the bowl of a stand mixer, dissolve 1 tablespoon of the sugar in the warm water.

2. Sprinkle the yeast over the water and let it stand for 5-10 minutes until it becomes frothy and creamy. This proves the yeast is active.

2. Make the Dough

1. To the yeast mixture, add the remaining sugar, oil, salt, and 3 cups of the flour. Beat with a dough hook or wooden spoon until smooth.

2. Gradually add the remaining flour, ½ cup at a time, until the dough pulls away from the sides of the bowl and is soft but not overly sticky. You may not need all 6 cups.

3. Knead: On a lightly floured surface (or with a dough hook on medium speed), knead the dough for 6-8 minutes until it is smooth, elastic, and springs back when lightly poked.

3. First Rise

1. Place the dough in a large, lightly oiled bowl. Turn it once to coat.

2. Cover with a clean, damp kitchen towel or plastic wrap.

3. Let rise in a warm, draft-free place for 1 to 1 ½ hours, or until doubled in size.

4. Shape the Loaves

1. Grease two 9×5-inch loaf pans.

2. Punch down the risen dough and turn it out onto a lightly floured surface.

3. Divide the dough in half. Roll each half into a rectangle about 9×14 inches.

4. Starting with the shorter end, roll the dough up tightly into a log, pinching the seam to seal. Pinch the ends and tuck them under.

5. Place each loaf, seam-side down, into the prepared pans.

5. Second Rise

1. Cover the pans with a towel and let the loaves rise again for 30-45 minutes, until they have risen about 1 inch above the rim of the pans. Preheat your oven to 350°F (175°C) during the last 15 minutes of rising.

6. Bake

1. Bake the loaves for 25-30 minutes, or until they are deep golden brown and sound hollow when tapped on the bottom. If the tops brown too quickly, tent them loosely with aluminum foil.

2. Immediately upon removing from the oven, brush the tops with melted butter for a soft, flavorful crust.

7. Cool

1. Let the loaves cool in the pans for 5 minutes, then remove them to a wire rack to cool completely before slicing (this prevents a gummy texture).

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Key Tips for Perfect Amish Bread

• Yeast Check: Ensure your water is “warm,” not hot, to avoid killing the yeast. The frothy proofing step is insurance.

• Flour Variability: Humidity affects flour. Add the last cups gradually until the dough feels supple and tacky, but not sticky.

• The Perfect Rise: A warm spot (like an oven with the light on) helps. The dough is ready when a finger indentation remains.

• Don’t Overbake: The internal temperature should be 190-200°F (88-93°C) when done.

• Patience for Slicing: Let it cool completely for clean slices. The bread continues to set as it cools.

Storage

• Store cooled bread in a plastic bag at room temperature for up to 5 days.

• For longer storage, wrap tightly and freeze for up to 3 months. Thaw at room temperature.

Enjoy the simple, wholesome pleasure of homemade Amish white bread!