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Homemade Amish White Bread Recipe

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3.8 from 7 reviews

This Homemade Amish White Bread recipe delivers soft, fluffy, and slightly sweet loaves perfect for sandwiches or toast. Made with simple pantry ingredients, the yeast dough is proofed, kneaded, and baked to golden perfection, then brushed with butter for a shiny, tender crust.

Ingredients

For the Dough

  • 2 cups warm water
  • 1/4 cup sugar
  • 4 1/2 teaspoons active dry yeast (2 packets)
  • 1 1/2 teaspoons salt
  • 1/4 cup vegetable oil
  • 5 1/2 cups flour (bread flour or all-purpose flour)

For Finishing

  • Butter for brushing on finished loaves

Instructions

  1. Proof the Yeast: In a large bowl, dissolve the sugar in warm water, then sprinkle in the active dry yeast. Stir gently and allow the mixture to proof for about 5 minutes until it becomes creamy and foamy on top, indicating the yeast is active.
  2. Mix Wet and Dry Ingredients: Add the vegetable oil to the yeast mixture. In a separate bowl or gradually, mix in the salt and flour one cup at a time, stirring continuously until a soft dough forms. Scrape down the sides of the bowl to incorporate all ingredients.
  3. Knead the Dough: Transfer the dough onto a lightly floured surface and knead it until it becomes smooth and elastic, which typically takes about 8-10 minutes.
  4. First Rise: Coat a large bowl lightly with oil. Place the dough inside and turn it to cover all sides with oil. Cover the bowl with a damp towel and let the dough rise in a warm spot for 1 hour or until doubled in size.
  5. Punch Down and Divide: Once risen, punch the dough down to release air bubbles. Divide the dough evenly into two portions.
  6. Shape and Second Rise: Shape each portion into a loaf by either patting it into shape or rolling it into a rectangle and then tightly rolling it up. Pinch the seams to seal. Place each shaped loaf into a greased 9-inch loaf pan. Cover and let rise for 30-40 minutes until puffed.
  7. Bake: Preheat the oven to 350°F (175°C). Bake the loaves for 30 minutes until golden brown and cooked through.
  8. Finish with Butter: While still in the pans, brush the tops generously with melted butter to give a rich, soft crust. Let the loaves cool for 5 minutes, then remove from pans and cool completely on a wire rack.
  9. Store: Once cooled, wrap the bread in plastic wrap or store in a sealed plastic bag to keep it fresh.
  10. Serve: Slice and enjoy your fresh homemade Amish white bread!

Notes

  • Use warm water (around 110°F) to activate the yeast without killing it.
  • For best results, use bread flour for a chewier texture, but all-purpose flour works fine.
  • Kneading thoroughly develops gluten, giving the bread structure and softness.
  • If you want a softer crust, brush melted butter immediately after baking as instructed.
  • This bread freezes well; slice before freezing for easy defrosting.
  • Letting the dough rise in a warm, draft-free area ensures optimal yeast activity.

Find it online: https://lauracooks.com/homemade-amish-white-bread-recipe/