Description

This Soft and Irresistibly Delicious Amish White Bread recipe yields tender, moist loaves with a slightly sweet flavor and a golden crust. Perfect for sandwiches or toast, this classic homemade bread is made with simple ingredients and requires basic baking techniques, resulting in a reliably soft texture and rich aroma. The bread is easy to prepare, with a yeast-based dough that’s kneaded, allowed to rise twice, then baked to perfection.

Ingredients

Scale

Wet Ingredients

1 cup Warm Water (Around 110°F)
2 tablespoons Vegetable Oil
2 tablespoons Melted Butter (for brushing)

Dry Ingredients

2 tablespoons Granulated Sugar
2¼ teaspoons Active Dry Yeast
1 teaspoon Salt
4-4½ cups All-Purpose Flour

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Instructions

Activate Yeast: In a large mixing bowl, combine the warm water and granulated sugar. Sprinkle the active dry yeast over the surface and let it sit for about 5-10 minutes until it becomes frothy, indicating that the yeast is active.
Mix Dough: Stir in the vegetable oil and salt into the yeast mixture. Gradually add the all-purpose flour, starting with 4 cups and adding more as needed, stirring until a soft dough forms that is slightly sticky but manageable.
Knead Dough: Transfer the dough onto a floured surface and knead it for 6 to 8 minutes until it becomes smooth and elastic, developing the gluten for structure.
First Rise: Shape the dough into a ball and place it in a lightly oiled large bowl. Cover it with a clean towel and let it rise in a warm place for 1 to 1.5 hours, or until the dough doubles in size.
Punch Down and Shape: Once risen, gently punch down the dough to release excess air. Divide it into two equal parts and shape each into a loaf.
Second Rise: Place each loaf into greased loaf pans. Cover the pans with a towel and let the dough rise again for 30 to 45 minutes, until the tops crown above the edges of the pans.
Bake: Preheat your oven to 350°F (175°C). Bake the loaves for 30 to 35 minutes until they turn golden brown and sound hollow when tapped on the bottom.
Cool and Finish: Remove the bread from the oven and let it cool in the pans for 10 minutes. Then, transfer the loaves to a wire rack and brush the tops with melted butter for a soft, flavorful crust. Allow to cool completely before slicing.

Notes

Ensure the water is warm but not hot to avoid killing the yeast.
Use a light hand when adding flour—too much can make the bread dense.
The first and second rises are crucial for a light and fluffy texture.
Brushing the baked bread with melted butter gives a soft crust and enhances flavor.
Store bread in an airtight container or bread box to maintain freshness for several days.
This recipe makes two loaves, perfect for sharing or freezing one loaf for later.