Amish White Bread Recipe
This soft, slightly sweet Amish white bread is easy to make and perfect for sandwiches, toast, or enjoying fresh with butter.
Ingredients:
- 2 cups warm water (110°F/45°C)
- 2/3 cup granulated sugar
- 1 1/2 tbsp active dry yeast
- 1 1/2 tsp salt
- 1/4 cup vegetable oil
- 6 cups all-purpose flour
Instructions:
- Activate the Yeast:
- In a large mixing bowl, dissolve the sugar in the warm water. Sprinkle the yeast over the water and let it sit for 5–10 minutes until frothy.
- Add Oil and Salt:
- Stir the vegetable oil and salt into the yeast mixture.
- Add the Flour:
- Gradually add the flour, one cup at a time, mixing until the dough begins to pull away from the sides of the bowl.
- Knead the Dough:
- Transfer the dough to a floured surface and knead for 8–10 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5–6 minutes.
- First Rise:
- Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Shape the Loaves:
- Punch down the dough and divide it into two equal portions. Shape each portion into a loaf and place them in greased 9×5-inch loaf pans.
- Second Rise:
- Cover the pans with a towel and let the dough rise again for 30–40 minutes, or until the dough domes slightly over the tops of the pans.
- Bake the Bread:
- Preheat the oven to 350°F (175°C). Bake the loaves for 25–30 minutes, or until the tops are golden brown and the bread sounds hollow when tapped.
- Cool and Serve:
- Remove the bread from the pans and let cool on a wire rack. Slice and enjoy!
Tips:
- Brush the tops with butter immediately after baking for a softer crust.
- For sweeter bread, reduce the salt to 1 tsp and increase the sugar to 3/4 cup.
- Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Would you like variations, such as whole wheat or cinnamon-swirl options?