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Freshly baked Amish white bread loaf sliced on a wooden board in modern kitchen
Taha Ayad

amish white bread

There’s a special magic about the smell of bread baking in your kitchen—the kind of heat that pulls you back to childhood mornings. Amish white bread captures that feeling in every golden slice. It’s soft, slightly sweet, and has a buttery aroma that instantly feels nostalgic. Whether you’re baking it for the first time or revisiting an old family favorite, this loaf delivers pure comfort.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 2 loaves
Course: Bread
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups warm water 110°F
  • ⅔ cup granulated sugar
  • 1 ½ tablespoons active dry yeast
  • ¼ cup vegetable oil or melted butter
  • 1 ½ teaspoons salt
  • 5 ½ to 6 cups plain flour

Method
 

  1. Combine warm water and sugar in a large bowl. Sprinkle yeast over the top and let it sit for 10 minutes until frothy.
  2. Add oil and salt, then stir in flour one cup at a time until dough starts pulling away from the bowl.
  3. Transfer to a floured surface and knead until smooth and elastic, about 6 to 8 minutes.
  4. Place the dough in a lightly oiled bowl, cover, and let it rise for 1 hour or until doubled in size.
  5. Punch down the dough, divide into two portions, and shape into loaves. Place in greased pans and let rise 30 minutes.
  6. Bake at 350°F for 25–30 minutes until golden brown and hollow sounding.
  7. Brush tops with butter and cool before slicing.

Notes

  1. Use bread flour for a chewier loaf or all-purpose for a softer texture.
  2. Brush tops with melted butter for a tender crust.
  3. Slice before freezing for easier storage.
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