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Amish White Bread Easy Soft Slightly Sweet Homemade Bread
Emily

Amish White Bread

Classic Amish white bread with a soft, slightly sweet texture. Perfect for sandwiches, toast, or simply enjoyed warm with butter.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 55 minutes
Servings: 12 slices
Course: Bake Your Own Bread
Cuisine: American, Amish
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup warm water (110°F/45°C)
  • 1/3 cup white sugar
  • 2 1/4 tsp active dry yeast (1 packet)
  • 1/4 cup vegetable oil
  • 1 1/2 tsp salt
  • 3 cups all-purpose flour

Equipment

  • Large mixing bowl
  • Measuring cups & spoons
  • wooden spoon or dough whisk
  • floured surface
  • greased bowl
  • 9x5 inch loaf pan
  • Oven
  • Wire cooling rack

Method
 

  1. In a large mixing bowl, dissolve the sugar in warm water. Sprinkle the yeast over the top and let sit for 5-10 minutes until frothy.
  2. Stir in the vegetable oil and salt. Gradually add the flour, one cup at a time, mixing well after each addition until a soft dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic.
  4. Place the dough in a lightly greased bowl, turning to coat. Cover and let rise in a warm place for about 1 hour, or until doubled in size.
  5. Punch down the dough and shape it into a loaf. Place it in a greased 9x5-inch loaf pan. Cover and let rise again for 30 minutes, or until just above the pan edge.
  6. Preheat oven to 350°F (175°C). Bake the bread for 30-35 minutes, or until golden brown and hollow when tapped.
  7. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

This bread is best enjoyed fresh the same day, but it can be stored in an airtight bag at room temperature for up to 3 days. For longer storage, freeze the loaf (sliced or whole) for up to 2 months. Brush the top with melted butter after baking for a softer crust.