Homemade Amish White Bread (Printable Version)

Soft, fluffy white bread with subtle sweetness. Perfect for toasting, sandwiches, or enjoying warm from the oven.

# What You'll 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 or melted butter
06 - 5 1/2 to 6 cups all-purpose flour

→ Optional Topping

07 - 1 tablespoon melted butter

# Preparation Steps:

01 - Dissolve sugar in warm water in a large bowl. Sprinkle yeast over the surface and let stand 5-10 minutes until foamy.
02 - Stir in salt and oil. Gradually add flour, one cup at a time, mixing until a soft dough forms that pulls away from bowl sides.
03 - Knead on lightly floured surface for 6-8 minutes until smooth and elastic.
04 - Place dough in greased bowl, cover, and let rise in warm place until doubled, approximately 1 hour.
05 - Punch down dough and divide in half. Shape each half into a loaf and place in greased 9x5-inch loaf pans.
06 - Cover pans and let rise until dough extends 1 inch above rim, 30-45 minutes.
07 - Heat oven to 350°F.
08 - Bake for 25-30 minutes until golden brown and loaves sound hollow when tapped.
09 - Brush tops with melted butter if desired. Remove from pans and cool on wire rack before slicing.

# Expert Tips:

01 -
  • The texture is impossibly soft, making it the perfect canvas for your favorite sandwich fillings or a generous slather of salted butter
  • Theres something deeply satisfying about baking your own bread, especially when the process is this forgiving and reliable
02 -
  • The finger poke test is your best friend—press your finger gently into the risen dough and if the indentation stays, its ready to bake
  • Room temperature ingredients rise faster, so if your kitchen is cold, find the warmest corner or turn on your oven for just a minute then turn it off and let the dough rise inside
03 -
  • If youre unsure about the water temperature, test it on your wrist—it should feel comfortably warm like bathwater, not hot
  • Letting the dough rise in the oven with just the light on creates a perfectly warm, draft-free environment that yeast loves

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