There’s something magical about the smell of freshly baked bread, isn’t there? And let me tell you, this
Amish V’hite Bread is everything you’d hope for—son, slightly Meet, and so fluff/ it practically melts in
your mouth. This is the bread that 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 youll find at a store.
If you’ve never baked bread before, this recipe is perfect to start with. Theres 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 now, 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 vvith a fine crumb—perfect for sandwiches, toast, or just
eating plain. Trust me, you’ll want a slice fresh out Of the oven with a smear Of butter.
2 No Fuss Ingredients: It’s made with simple pantry staples—flour, sugar yeast, salt butter, and milk_
Nothing fancy, just good, honest ingredients.
3. Beginner-Friendly: Dont let yeast intimidate you! If you’re new to bread-making, this recipe will
ease you right in, and yotill feel like a pro by the end.
A Few Tips Betore We Begin
If you’ve never worked with yeast before, don’t stress. Make sure your water is just warm (about 110’F
to 11 SY), like a cozy bath, and not hot—dll help activate the yeast without killing it. And when kneading
the dough, don’t worry if it feels sticky at first! As you keep working it, itll come together and become
smooth and elastic.
Amish White Bread Ingredients
• 2 cups warm water (110′ F to 115tF)
2/3 cup white sugar
• 1 1/2 tablespoons active dry yeast
• 1 112 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 all-purpose, but bread flour gives a sightly chewier
texture)
How to Make Amish White Bread
1. Activate the Yeast
In a large bovo’l, dissolve the sugar warm water Sprinkle the yeast on top and let it sit for about 5-10
minutes, until it’s foamy and tilbbly_ (This is caned “proofing,’ and it’s one of those little moments that
makes you feel like a real baker—ifs alive!)
2. Make the Dough
Stir in the salt, oil, and half of the flour (about 3 cups) into the yeast mixture. lvlix until 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. Dont worry if its a bit sticky; you can always add a little more flour vehile kneading.
3. Knead the Dough
Turn the dough out onto a floured surface. Now for ny favorite part—kneading! Push the dough with the
heel of ytwr hand, fold it over, and repeat Knead for about 7-10 minutes until it becomes smooth and
elastic_ A little stickiness is okay, but if it’s too tacky, sprinkle in a tiny bit of tour as you go.
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4. First Rise
Place the dough in a lightly oiled bowl, turning it so ifs 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 htchen is cold, turn 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 di’,dde it in half. Shape each half
into a loaf by rolling it into a log that fits your loaf pans. Place the dough into two lightly greased 9×5-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 (175tC). Bake the loaves for about 25-30 minutes or until they are golden
brown and sound hollo,”‘ v.’hen tapped. If you want an extra soft crust, brush the tops with 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 tuming them out onto a wire rack to cool
completely_ (If you can wait that long! I usually can’t 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: I-Ise melted butter for a richer flavor or coconut oil for a hint of tropical sweetness. I
love how just a simple change can create a whole new taste.
• Mx-ins: Want to get fancy? Fold in some raisins and cinnamon for a sweet loaf or a mix of seeds for
a headier, textured bread.
Storing and Freezing
This bread keeps well for 3-4 days at room temperature. Just wrap it tightly in plastic wrap or store it in
an airtight container. If you’re making extra (or just want to plan ahead), it freezes beautifuny! Wtap 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 tread. Its warm, comforting, and gives
you a sense of accomplishment like no other. And this Amish l.&hite Bread is nast the beginning—you’ll
want to make it again and again. Whether 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 thats the best way)? Let me know!