Homemade Amish White Bread (Printable)

Classic soft and fluffy white bread with a touch of sweetness, perfect for everyday meals and special occasions.

# What You'll Need:

→ Dough

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 – 6 cups all-purpose flour

→ Optional Topping

07 - 1 tablespoon melted butter

# Directions:

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. Dough should pull away from bowl sides without being too sticky.
03 - Knead dough on lightly floured surface for 6–8 minutes until smooth and elastic.
04 - Transfer dough to lightly greased bowl. Cover and let rise in warm place until doubled, about 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 about 1 inch above rim, about 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 for softer crust. Remove from pans and cool on wire rack before slicing.

# Expert Tips:

01 -
  • The texture is incredibly pillowy soft, making it perfect for sandwiches that actually hold together without tearing
  • That slight sweetness makes it the most comforting toast youll ever have, especially with salted butter melting into warm slices
  • The recipe is practically foolproof even if youve never baked bread before, and the results look bakery beautiful
02 -
  • Learned the hard way that hot water kills yeast instantly, so always test the temperature on your wrist first
  • Underproofed bread makes dense loaves, so be patient during both rise times even if it feels like forever
03 -
  • A warm oven with the light turned on makes the perfect draft free spot for dough to rise
  • Rotate the pans halfway through baking for even browning on both loaves

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