Absolutely! Here’s a classic Amish White Bread recipe—soft, slightly sweet, and perfect for sandwiches or toast. This version yields two loaves with a tender crumb and golden crust.
Amish White Bread
Ingredients (makes 2 loaves)
- 2 cups warm water (110°F / 43°C)
- 1/3 cup sugar
- 2 1/4 tsp (1 packet) active dry yeast
- 1/3 cup vegetable oil
- 1 tsp salt
- 6–7 cups all-purpose flour (or bread flour for sturdier loaves)
Instructions
- Activate the yeast:
- In a large bowl, combine warm water and sugar.
- Sprinkle yeast over the top and let sit 5–10 minutes until foamy.
- Mix the dough:
- Add oil and salt to the yeast mixture.
- Gradually add 4 cups flour, stirring until a soft dough forms.
- Knead the dough:
- Turn dough onto a floured surface.
- Knead 6–8 minutes, adding more flour as needed, until smooth and elastic.
- First rise:
- Place dough in a greased bowl, turning once to coat the top.
- Cover with a clean towel and let rise in a warm place until doubled, about 1–1.5 hours.
- Shape loaves:
- Punch down the dough and divide in half.
- Shape each half into a loaf and place in greased 9×5-inch loaf pans.
- Second rise:
- Cover and let rise until doubled, about 30–45 minutes.
- Bake:
- Preheat oven to 350°F (175°C).
- Bake for 30–35 minutes, until golden brown and the loaf sounds hollow when tapped.
- Cool:
- Remove from pans and cool on a wire rack before slicing.
Tips
- Soft crust: Brush the top with melted butter after baking.
- Sweetness adjustment: You can increase sugar to ½ cup for a slightly sweeter loaf.
- Make it fluffier: Substitute ½ cup of water with milk for a richer texture.
- Storage: Wrap cooled bread tightly; lasts 3–4 days at room temp or freeze for up to 3 months.
If you want, I can also give a no-knead Amish white bread version that’s easier to make and still soft and fluffy.
Do you want me to do that?
