Amish White Bread: Simple, Soft, and Timeless
There’s nothing quite like the smell of fresh bread baking in the oven—warm, yeasty, comforting. And when it comes to classic homemade loaves, Amish White Bread stands in a class of its own. Soft, slightly sweet, and wonderfully fluffy, this old-fashioned recipe has been passed down through generations for a reason.
It’s not just bread—it’s tradition. And once you make it, you’ll understand why families have been baking it for decades.
Why Amish White Bread Is So Special
This isn’t your typical store-bought sandwich loaf. Amish White Bread is:
🍞 Soft and pillowy – perfect for sandwiches, toast, or simply slathering with butter
🧁 Slightly sweet – with just the right touch of sugar to enhance the flavor
🧂 Made with simple ingredients – no preservatives, just pantry staples
🧺 Foolproof – easy enough for beginner bakers, rewarding for seasoned pros
This is the kind of bread that makes a house feel like a home.
Ingredients
2 cups warm water (110°F/45°C)
⅔ cup white sugar
1½ tablespoons active dry yeast
¼ cup vegetable oil or melted butter
1½ teaspoons salt
5½ to 6 cups all-purpose flour
Instructions
Activate the Yeast
In a large bowl, dissolve sugar in warm water and stir in yeast. Let sit for 5–10 minutes until foamy. This means the yeast is alive and ready to go!
Mix the Dough
Add oil and salt. Then gradually stir in the flour—start with 5½ cups, adding more as needed until a soft dough forms.
Knead It
Turn dough onto a floured surface and knead for about 8–10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook.
Let It Rise
Place dough in a greased bowl, cover with a clean towel, and let rise in a warm spot for 1 to 1½ hours or until doubled in size.
Shape and Second Rise
Punch down the dough and divide into two equal portions. Shape into loaves and place in greased 9×5-inch loaf pans. Let rise again until the dough rises just above the pan edges, about 30–45 minutes.
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