Amish White Bread

Here’s a tried-and-true Amish White Bread recipe that stays fluffy for days.

🍞 Amish White Bread

Ingredients (makes 2 loaves)

• 2 cups warm water (about 110°F / warm to the touch)

• ⅔ cup white sugar

• 1½ tablespoons active dry yeast (or 2 packets)

• ¼ cup vegetable oil (or melted butter for richer flavor)

• 1½ teaspoons salt

• 6 cups all-purpose flour (you may need up to 6½)

Instructions

1. Activate the yeast
   In a large bowl, stir together warm water and sugar. Sprinkle yeast on top and let it sit 5–10 minutes until foamy.

2. Mix the dough
   Add oil and salt. Stir in flour one cup at a time until a soft dough forms.

3. Knead
   Turn dough onto a floured surface and knead 6–8 minutes, until smooth and elastic. (Or knead in a mixer for ~5 minutes.)

4. First rise
   Place dough in a greased bowl, turning once to coat. Cover and let rise in a warm place until doubled, about 1 hour.

5. Shape loaves
   Punch down dough. Divide into two equal pieces, shape into loaves, and place in greased 9×5 loaf pans.

6. Second rise
   Cover and let rise until dough crests about 1 inch above the pans, 30–45 minutes.

7. Bake
   Bake at 350°F (175°C) for 25–30 minutes, until golden brown and the loaf sounds hollow when tapped.

8. Finish
   Brush tops with melted butter (very Amish, very correct). Cool before slicing.

✨ Tips

• Want extra softness? Replace ½ cup of water with warm milk.

• For a slightly denser “old-school” loaf, use bread flour instead of all-purpose.

• This freezes beautifully—slice first, then freeze.

If you want a no-knead version, sourdough-style Amish friendship bread, or a machine bread-maker adaptation, just say the word.