There’s something magical about the smell of freshly baked bread, isn’t there? And let me tell you, this
Anish Vvme Bread is everything you’d hope for—soft, slightly sweet, and so fluffy it practically melts in
your mouth_ This is he bread hat takes me right back to Sunday mornings sitting at my grandma’s table
with the warmest slice of bread slathered in butter and homemade jam. Its simple, wholesome, and
honestly better than anything you’ll find at a store_
If you’ve never baked bread before. this recipe is perfect to start with. There’s no overly complicated
technique, and even though it requires a little patience (good things take time, after all), the steps are
easy to follow. By the end of it, you’ll have two beautiful loaves of bread—one for nowt and one to share
(or freeze, but more on that later).
Why You’ll Love This Recipe
1. Soft and Tender: This bread is pillow-soft with a fine crumb—perfect for sandwiches, toast, or NSt
eating plain. Trust me, you’ll want a slice fresh out of the oven V*ith a smear ofbutter.

2 No Fuss Ingredients: Its made with simple pantry staples—flour, sugar, yeast, salt, butter, and IWIk.
Nothing fancy, just good, honest ingredients.
3_ Beginner-Friendly: Don’t let yeast intimidate you! If you’re nev to bread-making, this recipe wil
ease you right ft, and you’ll feel like a by the end.
A Few Tips Before We Begin
If you’ve never worked with yeast before, dont stress_ Make sure your water is just warm (about 110T
to 115’F), like a cozy bath. and not hot—it’ll help activate the yeast without killing it And when kneading
the dough, dont worry if it feels sticky at first! As you keep working it, it’ll come together and become
smootl and elastic.
Amish White Bread Ingredients
• 2 cups warm water (110ZFto 115’F)
2/3 cup white sugar
• 1 1/2 tablespoons active dry yeast
• 1 1/2 teaspoons salt
• 1/4 cup vegetable oil (or melted butter for a richer flavor)
• 5 1/2 to 6 cups bread flour (you can also use an-purpose, but bread lour gives a slightly chewier
texture)

How to Make Amish White Bread
1. Activate the Yeast
In a large bowl dissolve the sugar in warm water. Sprinkle the yeast on top and let it sit for about 5-10
minutes, until it’s foamy and bubbly. (This is called Vroofing,” and its one of those little moments that
makes you feel like a real baker—its alive!)
2. the Dough
Stir in the salt, oil, and half of the flour (about 3 cups) into the yeast mixture. Mix untl smooth. Then. add
the remaining flour, one cup at a time, until the dough comes together. It should start to pull away from
the sides of the bowl Daft worry if its a bit sticky; you can always add a little more flour while kneading_
3. Knead the Dough
Turn the dough out onto a floured surface. Now for my favorite pan—kneading! Push the dough vith the
heel of your hand, fold it over, and repeat Knead for about 7-10 minutes until it becomes smooth and
elastic. A little stickiness is Okav but if its too tacky, sprinkle in a tiny bit of flour as go.
4. First Rise
Place the dough in a lightly oiled bowl, tuming it so it’s coated in oil (this prevents sticking). Cover with a
clean kitchen towel or plastic wrap. and let it rise in a warm place until doubled in size. This usually takes
about an hour. (Here’s a tip: If your kitchen is cold, tum on your oven light and let the dough rise inside—
it creates a cozy environment)
5. Shape and Second Rise
Punch down the dough (yes, give it a gentle smack to deflate it), then divide it in half. Shape each half
into a loaf by rolling it into a log that fits your loaf pans. Place the dough into lightly greased 9*S-inch
loaf pans. Cover and let them rise again until the dough is about an inch above the pans—another 30
minutes or so.
6. Bake the Bread
Preheat your oven to 350T (175zc). Bake the loaves for about 25-30 minutes or until they are golden
brown and sound honow when tapped. If you want an extra son crust, brush the tops v,’ith a little melted
butter right when they come out of the oven.7. Cool and Slice
Let the bread cool in the pans for about 10 minutes before turning them out onto a wire rack to cool
completely. (If you can wait that long! I usuany cant resist sneaking a warm slice.) Use a serrated knife
for the cleanest slices.
Variations and Tips
• Add a Little Sweetness: This bread is slightly sweet on its own, but you can bump it up by adding a
tablespoon of honey or maple syrup to the dough for a different flavor.
Swap the Oil: use melted butter for a richer flavty or coconut oil for a hint of tropical sweetness_ I
love how Wst a simple change can create a whole new taste.
• Mix-ins: Want to get fancy? Fold in some raisins and cinnamon for a sweet loaf or a mix of seeds for
a heartier, textured bread.
Storing and Freezing
This bread keeps well for 3-4 days at room ten-Iperature. Just Map it tighty in plastic wrap or store it in
an airtight container. If yowre making extra (or just want to plan ahead), it freezes beautifully! ‘Map the
cooled loaf tightly in plastic wrap and foil, then freeze for up to 3 months. Just thaw it at room
temperature when you’re ready to enjoy.
Time to Enjoy
Nothing beats the feeling of slicing into a fresh loaf of homemade bread. Ifs warm, comforting, and gives
you a sense of accomplishment like no other_ And this Amish White Bread is just the beginning—you'”
want to make it again and again. nuhether you enjoy it plain, toasted with a pat of butter, or as the base
for the most epic sandwich, this bread is a little taste of home.

7. Cool and Slice
Let the bread cool in the pans for about 10 minutes before turning them out onto a wire rack to cool
completely. (If you can wait that long! I usuany cant resist sneaking a warm slice.) Use a serrated knife
for the cleanest slices.
Variations and Tips
• Add a Little Sweetness: This bread is slightly sweet on its own, but you can bump it up by adding a
tablespoon of honey or maple syrup to the dough for a different flavor.
Swap the Oil: use melted butter for a richer flavty or coconut oil for a hint of tropical sweetness_ I
love how Wst a simple change can create a whole new taste.
• Mix-ins: Want to get fancy? Fold in some raisins and cinnamon for a sweet loaf or a mix of seeds for
a heartier, textured bread.
Storing and Freezing
This bread keeps well for 3-4 days at room ten-Iperature. Just Map it tighty in plastic wrap or store it in
an airtight container. If yowre making extra (or just want to plan ahead), it freezes beautifully! ‘Map the
cooled loaf tightly in plastic wrap and foil, then freeze for up to 3 months. Just thaw it at room
temperature when you’re ready to enjoy.
Time to Enjoy
Nothing beats the feeling of slicing into a fresh loaf of homemade bread. Ifs warm, comforting, and gives
you a sense of accomplishment like no other_ And this Amish White Bread is just the beginning—you'”
want to make it again and again. nuhether you enjoy it plain, toasted with a pat of butter, or as the base
for the most epic sandwich, this bread is a little taste of home.Have you tried this recipe? I’d love to hear how it turned out for you. And what did you enjoy it with? A
favorite jam, honey, or maybe just plain (sometimes thats the best way)? Let me know!

Have you tried this recipe? I’d love to hear how it turned out for you. And what did you enjoy it with? A
favorite jam, honey, or maybe just plain (sometimes thats the best way)? Let me know!