Homemade Amish White Bread (Print Version)

Create two soft, fluffy loaves perfect for toasting and sandwiches.

# What You Need:

01 - 2 cups warm water (110°F)

02 - 2/3 cup granulated sugar

03 - 1 1/2 tablespoons active dry yeast

04 - 1 1/2 teaspoons salt

05 - 1/4 cup vegetable oil or melted butter

06 - 5 1/2 to 6 cups all-purpose flour

07 - 1 tablespoon melted butter

01 - Dissolve sugar in warm water in a large bowl. Sprinkle yeast over water and let stand 5–10 minutes until foamy.

02 - Stir salt and oil into yeast mixture. Gradually add flour, 1 cup at a time, mixing until soft dough forms that pulls away from bowl sides.

03 - Knead dough on lightly floured surface for 6–8 minutes until smooth and elastic.

04 - Place dough in lightly greased bowl, cover, and let rise in warm place until doubled, approximately 1 hour.

05 - Punch down dough and divide in half. Shape each half into loaf and place in two greased 9x5-inch loaf pans.

06 - Cover pans and let rise until dough extends 1 inch above pan rim, approximately 30–45 minutes.

07 - Preheat oven to 350°F.

08 - Bake loaves for 25–30 minutes until golden brown and loaves sound hollow when tapped.

09 - Brush tops with melted butter if desired. Remove from pans and cool on wire rack before slicing.

01 -

The texture is impossibly soft, making it the perfect canvas for butter that melts into every warm crevice
Two loaves mean you can freeze one for later or share with a neighbor who needs a little homemade kindness

02 -

Warm water should feel like a comfortable bath temperature, around 110°F, never hot enough to burn
The dough is ready when it springs back when poked, leaving only a slight indentation

03 -

Cool completely before slicing or the steam will escape and leave you with gummy middles
Wrap cooled loaves tightly and freeze for up to three months, they thaw beautifully on the counter