Soft and fluffy Amish white bread, perfect for your everyday bread needs. Slice thin for sandwiches or thick for French toast. Give Amish white bread a try and never buy store-bought again!
How to Make Amish White Bread
In a small bowl, stir the water, sugar, and yeast. Let it sit for 5-10 minutes, or until bubbles form. The bubbles indicated that the yeast is active. If you do NOT see any bubbles, the yeast may be dead and you will want to stop and get new yeast.
Using your stand mixer (this is not Amish per se, but is an easy convenience that will save time!) fitted with the dough hook attachment, add the flour, salt, and oil. Pour the activated yeast mixture on top and turn the mixer on to medium-low (setting 2 on my stand mixer) and allow the bread dough to come together. This can take up to 10 minutes.
Remove dough from the mixer bowl, roll tightly, and set into a greased bowl to rise for about an hour. It should double in size.
After the hour, punch the dough down and then move to a greased 9×5 loaf pan. Let rest for another hour or so.
When you are ready to bake, heat the oven to 350°F. Bake for 25-30 minutes, or until bread is golden brown and when tapped with a finger, sounds hallow.
Remove bread from the oven, brush with melted butter, and then let it rest for 10 minutes. (That’s important!)
Then enjoy!
AMISH WHITE BREAD
Ingredients
- 1 cup warm water, 110-120°F
- ⅓ Cups granulated sugar
- 1 packet, 2 ¼ teaspoons instant yeast
- 3 cups all purpose flour
- ¾ teaspoons salt
- 2 tablespoons vegetable or canola oil
- 2 tablespoons unsalted butter, melted
Instructions
- In a small bowl, stir together the water, sugar, and yeast. Let sit for 10 minutes, until bubbles form.
- In the bowl of a stand mixer fitted with the dough hook attachment, add the flour, salt, and oil. Pour in the yeast mixture. Turn the mixer to medium and allow to knead until the dough no longer sticks to the sides of the bowl, about 10 minutes.
- Roll into a tight ball and transfer to a greased bowl. Cover loosely with plastic wrap and let rise in a dark, warm, draft free place for 60 to 90 minutes, until doubled in size.
- Deflate and shape into a log to fit in a 9x5 loaf pan. Cover loosely with plastic wrap and let rise in a dark, warm, draft free place for 50 to 60 minutes, until doubled in size.
- Preheat the oven to 350°F about 20 minutes before the second rise is done.
- Bake for 25 to 30 minutes, until golden brown.
- Brush the crust with melted butter and let cool for 10 minutes in the pan.
- Remove loaf from pan and transfer to a cooling rack to cool completely
Did you make this recipe?
You can tag me at @iamhomesteader.
Photography by The PKP Way.
This bread is AMAZING! It is truly light and fluffy. My husband and I have tried several different recipes, each bread turned out ok but seemed heavy. This recipe is a keeper and will be made again, many more times in the future. Thanks for sharing.
The best and easiest recipe. I’ve made many loafs with consistent results. TY.!!
We LOVE this bread!!! I make it 2-3 times a week depending on how fast we go through it. Fantastic for sandwiches and if we have it for longer than 2 days I’ll use it for French toast or garlic bread.
First time I’ve made this bread and we love it, so I’m now making 2 more loaves, very easy and delicious
I don’t have a stand mixer with hook, is that ok? Or how would I do it without it?
Will this work in a bread machine?
I use the dough setting on my bread machine then bake it in the oven for about 30 minutes until it sounds hollow when thumped. I did try baking it in the bread machine but I may need to double the recipe as the loaf was short.
Wow! So delicious. Used 1/4 cup of honey instead of sugar. Followed directions otherwise. Perfectly sweet and soooo fluffy.
Does anyone know how long it last? 2 days? 3-5 days?
Thanks!
I mean….it will probably only last a day. It’s THAT good! 😆 but stays fresh on the counter about 5 days.
Perfect bread that is my family’s favorite. I’ve been making homemade bread for years but this is the most simple and tastes the best. Thank you!
This was an easy recipe and it came out perfect! The bread is really soft and slightly sweet my family loved it.
My dough ends up being so sticky and hard to work with for some reason, any tips to eliminate that?
Has anyone tried to make this with wheat flour? Or with a mix of all-purpose and wheat?
I haven’t made bread since owning a bread machine 15 years ago. This really sets the bar for homemade bread! Soft yet chewy. Delicious when warm. I subbed honey for the white sugar too and used avocado oil as I’m avoiding seed oils. This is a keeper!!
did you use the same amount of honey as the sugar? and I sub the oil too for coconut oil
Heather above says she uses 1/4 Cup of honey
Simply the very Best White Bread Recipe…
I have a 13×5 bread pan. Do I just double the recipe?
This is easy to make for beginners, it is really yummy but the bread is a little sweet. I am wondering if there is a way to make it less sweet and also is there a way to freeze it?
This is a soft, easy bread for anyone to make! It’s the one I ALWAYS use. I’ve tried many recipes and I’ve quit looking for the best one! I have found it!
Thank you @iamhomesteader!
Very good bread and easy and fast thank you
I’m going to try this but using olive oil because that’s all I have. And I’m kneading it myself. Wish me luck.
I’d love to hear your feedback regarding hand kneading! I don’t have a fancy mixer, and I also haven’t made bread, so the thought of kneading always makes me nervous! Not too much, it’s tough, not enough…?!?
I have been searching YEARS for a recipe to give me that soft sandwhich bread! Some came close but not quite what I was searching for. Until now!! Beautiful recipe!
Can you make this bread without a stand mixer?
I have made this reciped 4/5 times in the last month without a standalone mixer! Perfect everytime
This is the easiest recipe I’ve ever used! It always turns out BEAUTIFULLY! It’s soft, and dangerously delicious lol…it’s hard not tucking away half the loaf in a couple days slathered with some butter. This is my go-to and 100% recommended!
Have you tried using the sour dough yeast in this instead of reg yeast?