Here’s a classic Amish White Bread recipe—soft, slightly sweet, and perfect for sandwiches or toast. This version uses a stand mixer, but you can also knead by hand.
Ingredients (makes 2 loaves)
- 1 ½ cups warm water (110°F / 43°C)
- 2/3 cup granulated sugar
- 2 tsp salt
- 2 ¼ tsp (1 packet) active dry yeast
- ¼ cup vegetable oil or melted butter
- 5–6 cups all-purpose flour
Instructions
1. Activate the Yeast
- In a large bowl, combine warm water, sugar, and yeast.
- Let sit 5–10 minutes until foamy.
2. Make the Dough
- Add salt, oil, and 3 cups of flour to the yeast mixture. Mix until smooth.
- Gradually add remaining flour, ½ cup at a time, until a soft dough forms.
3. Knead
- Knead the dough on a floured surface or with a stand mixer (dough hook) for 8–10 minutes until smooth and elastic.
4. First Rise
- Place dough in a greased bowl, cover with a towel, and let rise in a warm place for 1–1.5 hours, until doubled in size.
5. Shape Loaves
- Punch down dough.
- Divide in half and shape into loaves.
- Place in greased 9×5-inch loaf pans.
6. Second Rise
- Cover and let rise 30–45 minutes, until dough is about 1 inch above the rim of the pans.
7. Bake
- Preheat oven to 350°F (175°C).
- Bake 30–35 minutes, until golden brown and the loaf sounds hollow when tapped.
- Optional: Brush tops with melted butter for extra softness.
8. Cool
- Remove from pans and cool on a wire rack before slicing.
💡 Tips:
- For a slightly sweeter bread, you can increase sugar to ¾ cup.
- Store in an airtight container; it stays soft for 3–4 days or can be frozen.
If you want, I can also give a no-knead Amish white bread version that’s even simpler and still super soft—perfect if you want to skip kneading entirely.
Do you want that version?
