If you’ve ever wished for the perfect homemade bread that melts in your mouth with a soft crumb and golden crust, this Amish White Bread Recipe is going to become your new favorite. It’s a simple, heartwarming loaf that brings the comforting charm of classic Amish baking right into your kitchen. With its light sweetness and tender texture, this bread is incredibly versatile—ideal for sandwiches, toast, or simply slathered with butter fresh out of the oven. Trust me, once you master this recipe, you’ll never want store-bought bread again!
Ingredients You’ll Need
The beauty of this Amish White Bread Recipe lies in its straightforward, wholesome ingredients. Each item plays a crucial role, from the yeast that helps the dough rise beautifully, to the vegetable oil that keeps the bread moist and tender. Together, they create a loaf that is both satisfying and comforting, perfect for everyday enjoyment.
- White sugar: Adds a touch of sweetness and feeds the yeast to activate the rise.
- Warm water (110°F/45°C): Essential for dissolving sugar and activating dry yeast; temperature matters for yeast health.
- Salt: Balances flavor and strengthens the gluten network for better texture.
- Bread flour: Provides the structure and chewiness typical of great white bread.
- Vegetable oil: Keeps the loaf moist and fresh longer with a tender crumb.
- Active dry yeast: The powerhouse that makes your dough rise into fluffy goodness.
How to Make Amish White Bread Recipe
Step 1: Activate the Yeast
In a large mixing bowl, dissolve the white sugar completely into the warm water. Stir in the active dry yeast and let it rest until it turns foamy, usually about 5 to 10 minutes. This bubbling stage is your green light that the yeast is alive and ready to work its magic.
Step 2: Combine Ingredients
Next, add the salt and vegetable oil to your yeast mixture. Slowly pour in the bread flour, one cup at a time, gently stirring to combine as you go. This gradual addition helps you control the dough’s consistency better and prevents lumps.
Step 3: Knead Until Smooth
Turn the dough onto a floured surface and knead it thoroughly for about 10 minutes. This step is key to developing gluten—it transforms the mixture into a smooth, elastic dough that will rise beautifully and produce that irresistible bread texture we’re after.
Step 4: First Rise
Place your kneaded dough in a lightly oiled bowl and cover it with a damp cloth. Let it rest in a warm place until it doubles in size, typically about 1 hour. Patience here means your bread will be lighter and airy.
Step 5: Shape the Loaves
Once risen, gently deflate the dough to release excess air. Divide it in half, then shape each half into a loaf. Pop your loaves into greased loaf pans to prepare for the second rise.
Step 6: Second Rise
Cover the pans again and let the dough rise until it’s about an inch above the edges of the pans, roughly 30 minutes. This final rise ensures a nicely shaped, fluffy loaf with a perfect crust.
Step 7: Bake to Golden Perfection
Preheat your oven to 350°F (175°C). Bake the loaves for around 30 minutes, or until they turn a beautiful golden brown and sound hollow when tapped. Allow the bread to cool before slicing to enjoy the best texture.
How to Serve Amish White Bread Recipe
Garnishes
Although this Amish White Bread Recipe stands perfectly on its own, a light spread of butter or a drizzle of honey really enhances its natural flavors. For a little extra flair, sprinkle some freshly chopped herbs or garlic butter over toasted slices.
Side Dishes
This bread is fantastic alongside hearty soups and stews where you want something sturdy yet soft to soak up those rich flavors. Think classic tomato soup, chunky vegetable stew, or even as the base for a cozy French onion melt.
Creative Ways to Present
Try transforming your loaf into garlic pull-apart bread by cutting into cubes, tossing with butter and herbs, and baking until melty and golden. Another fun approach is making thick, fluffy toast topped with smashed avocado and a sprinkle of chili flakes for a fabulous brunch treat.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store your Amish White Bread in an airtight container or plastic bag at room temperature. It will keep soft and fresh for about 3 to 4 days, perfect for sandwiches or toast on the go.
Freezing
Freeze any extra loaves by wrapping them tightly in plastic wrap and then foil or placing them in a freezer bag. This helps lock in moisture, and your bread will stay good for up to 3 months.
Reheating
To bring frozen bread back to life, thaw it at room temperature and then warm it in the oven at 350°F (175°C) for 10 to 15 minutes. This restores the crust’s crunch and the inside’s soft texture beautifully.
FAQs
Can I use all-purpose flour instead of bread flour?
While all-purpose flour can work in a pinch, bread flour is preferred because its higher protein content creates the gluten structure needed for the ideal chewy texture in this Amish White Bread Recipe.
Why does my bread sometimes turn out dense?
Dense bread often results from insufficient kneading or not letting the dough rise long enough. Make sure to knead until smooth and allow the dough to double in size during both rises for a light, fluffy loaf.
Can I substitute vegetable oil with butter?
You can swap vegetable oil for melted butter, which will add richness and a slightly different flavor profile, but keep in mind the bread may become slightly denser.
How important is the water temperature when activating yeast?
Water temperature is crucial; too hot will kill the yeast, too cold won’t activate it properly. Aim for about 110°F (45°C) to ensure a good, foamy rise.
Is it necessary to grease the loaf pans?
Yes, greasing the pans prevents the dough from sticking, making it much easier to remove the bread without damaging the beautiful crust.
Final Thoughts
This Amish White Bread Recipe is truly a gem for anyone who loves baking and eating fresh bread straight from the oven. It combines simplicity with timeless flavor and texture that can complement any meal or stand as a comforting snack. I promise, once you try baking this at home, it will quickly become a household favorite you turn to again and again.
Print
Amish White Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 24 servings (2 loaves)
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This classic Amish White Bread recipe yields soft, fluffy, and slightly sweet loaves with a tender crumb and golden crust. The bread is made with simple ingredients including sugar, warm water, salt, bread flour, vegetable oil, and active dry yeast. With two rises and a gentle knead, the homemade bread is perfect for sandwiches, toast, or simply enjoying fresh from the oven.
Ingredients
Ingredients
- â…” cup white sugar
- 2 cups warm water (110°F/45°C)
- 1 ½ teaspoons salt
- 6 cups bread flour
- ¼ cup vegetable oil
- 1 ½ tablespoons active dry yeast
Instructions
- Activate the yeast: In a large mixing bowl, dissolve the sugar in warm water and stir in the yeast. Allow it to stand until foamy, which usually takes about 5 to 10 minutes. This indicates the yeast is active and ready to use.
- Mix dough: Add salt and vegetable oil to the yeast mixture. Gradually incorporate the bread flour one cup at a time, stirring until a rough dough forms and all ingredients are combined.
- Knead the dough: Transfer the dough to a floured surface and knead it thoroughly for about 10 minutes until the dough becomes smooth and elastic. This develops the gluten structure for a good rise and texture.
- First rise: Place the kneaded dough in an oiled bowl and cover it with a damp cloth. Let it rise in a warm place until doubled in size, which takes approximately 1 hour.
- Shape the loaves: Gently deflate the risen dough to release air bubbles, divide it evenly in half, and shape each half into a loaf. Place each shaped loaf into greased loaf pans.
- Second rise: Let the shaped loaves rise again until they have expanded about an inch above the edges of the pans. This typically takes around 30 minutes.
- Bake the bread: Preheat your oven to 350°F (175°C). Bake the loaves for approximately 30 minutes or until they turn golden brown on top, indicating they are cooked through.
Notes
- Use warm water at about 110°F to activate the yeast properly without killing it.
- Kneading the dough develops the gluten, which is essential for the bread’s structure and texture.
- Letting the dough rise twice ensures a light and airy loaf.
- Check the bread’s doneness by tapping the bottom – it should sound hollow when fully baked.
- Allow the bread to cool on a wire rack before slicing to prevent it from becoming gummy.
