Homemade Amish White Bread (Printable Version)

Soft, fluffy, slightly sweet loaf perfect for toasting, sandwiches, or enjoying warm with butter

# What You 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
06 - 5 1/2 to 6 cups all-purpose flour

→ Optional Topping

07 - 1 tablespoon melted butter

# How to Make It:

01 - Dissolve sugar in warm water in a large bowl. Sprinkle yeast over water and let stand 5 to 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 that pulls away from bowl sides.
03 - Knead dough on lightly floured surface for 6 to 8 minutes until smooth and elastic.
04 - Place dough in 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 is about 1 inch above rim, about 30 to 45 minutes.
07 - Preheat oven to 350°F.
08 - Bake loaves for 25 to 30 minutes until golden brown and sound hollow when tapped.
09 - Brush tops with melted butter if desired. Remove from pans and cool on wire rack before slicing.

# Expert Advice:

01 -
  • The texture is incredibly soft, making it perfect for everything from morning toast to the best sandwich bread youve ever tasted
  • Its nearly foolproof, even if youve never baked bread before, and the dough is forgiving and patient with you
  • That subtle sweetness makes it feel special enough for company but simple enough for Tuesday dinner
02 -
  • The dough should feel tacky but not sticky when you're done kneading, so resist adding too much flour just because it seems a little soft
  • Temperature matters for your rising spot, and I've found the top of my warmed oven or a sunny windowsill works perfectly
03 -
  • Use a kitchen thermometer to check your water temperature, because water that's too hot can kill your yeast and too cold won't activate it properly
  • Let the bread cool completely before slicing, or you'll end up with squished, gummy slices that fall apart

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