Created on November 15th, 2025 at 01:40 pm
A simple, wholesome bread
…..that fills the kitchen with warmth
Amish white bread is a cherished staple, bringing comfort and satisfaction to any meal. This recipe features a lovely, soft texture with a golden crust that envelops a tender crumb. The bread is easily achieved, making it a perfect choice for both novice and experienced bakers. As it bakes, the aroma wafts through your home, creating an inviting atmosphere that beckons loved ones to gather around the kitchen. There’s something truly special about pulling a loaf of freshly baked bread from the oven, the surface glistening slightly under a warm sheen, hinting at the goodness within.
Why You’ll Love This Recipe
This recipe yields a bread with a delightful lightness and balanced flavor. Its versatility means it pairs beautifully with everything from a simple spread of butter to homemade jams or hearty stews. The process is straightforward, requiring just a few ingredients and minimal hands-on time, allowing you to focus on enjoying the experience. Each bite delivers a comforting, familiar taste that evokes warm memories of family gatherings. Additionally, this bread improves overnight, perfect for sandwiches or toast the next day.
Time Breakdown
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 3 hours (including rising time)
Servings: 2 loaves
Ingredients List
- 2 cups warm water (110°F/45°C)
- 1 tablespoon sugar
- 2 tablespoons active dry yeast
- ½ cup vegetable oil
- ¼ cup sugar
- 1 tablespoon salt
- 6–7 cups all-purpose flour (plus extra for dusting)
Kitchen Tools
This recipe requires only basic tools, ensuring a smooth baking process. You’ll need essential items found in most kitchens to make the experience easy and enjoyable.
- Large mixing bowl
- Measuring cups
- Wooden spoon or spatula
- Clean kitchen cloth
- Two 9×5-inch loaf pans
- Cooling rack
Step-by-Step Instructions
In a large mixing bowl, combine warm water and sugar. Stir gently until the sugar dissolves. Sprinkle the yeast over the surface and let it sit for about 10 minutes, until it becomes foamy and bubbly. This reaction indicates that the yeast is active and ready to use.
Once the yeast is ready, add the vegetable oil, sugar, and salt to the bowl. Stir until well combined. Gradually mix in the flour, starting with 6 cups, using a wooden spoon or spatula, until a rough dough forms.
Transfer the dough to a lightly floured surface. Knead for about 8-10 minutes, adding more flour as needed, until the dough is smooth and elastic. It should be slightly tacky to the touch but hold its shape well.
Place the kneaded dough in a greased bowl, turning it to coat all sides. Cover with a clean kitchen cloth and let it rise in a warm, draft-free place for about 1-2 hours, or until doubled in size.
Once risen, punch down the dough to release the air. Turn it onto a lightly floured surface and divide it in half. Shape each half into a loaf by flattening it into a rectangle, then rolling it tightly from one end to the other.
Place the shaped loaves into greased 9×5-inch loaf pans. Cover again with the kitchen cloth and let them rise for another 30-40 minutes, until they puff up and crown over the edges of the pans.
Preheat your oven to 350°F (175°C) while the dough is rising. Once ready, bake the loaves for 25-30 minutes, or until the tops are golden brown and sound hollow when tapped lightly.
Remove the loaves from the oven and let them cool in the pans for about 10 minutes before transferring them to a cooling rack. Allow them to cool completely before slicing.
Pro Tips
- Ensure your water is warm enough to activate the yeast, but not too hot to kill it. A temperature of around 110°F (45°C) is ideal.
- If possible, let the dough rise in a slightly warm oven to speed the process along, but turn the oven off before placing the dough inside.
- For a richer flavor, consider adding a tablespoon of honey or milk in place of some of the water.
- Store the cooled bread in an airtight container to retain its moisture. Enjoy with butter or your favorite spreads.
Homemade Comfort, Made Simple
This Amish white bread recipe brings together wholesome ingredients and straightforward methods, resulting in a delightful loaf that warms the heart. Its simplicity makes it approachable for all bakers, while its taste and texture cater to the whole family. Whether you enjoy it fresh from the oven or as a base for sandwiches the next day, this recipe proves that sometimes, the best things in life are the simplest and most approachable.
Nutrition Table
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 140 kcal |
| Protein | 4 g |
| Fat | 3 g |
| Carbohydrates | 25 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 150 mg |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Amish White Bread
Ingredients
For the Dough
- 2 cups warm water (110°F/45°C) Ensure water is warm enough to activate yeast.
- 1 tablespoon sugar
- 2 tablespoons active dry yeast
- ½ cup vegetable oil
- ¼ cup sugar
- 1 tablespoon salt
- 6–7 cups all-purpose flour (plus extra for dusting)
Instructions
Preparation
- In a large mixing bowl, combine warm water and sugar. Stir gently until the sugar dissolves. Sprinkle the yeast over the surface and let it sit for about 10 minutes, until it becomes foamy and bubbly.
- Once the yeast is ready, add the vegetable oil, sugar, and salt to the bowl. Stir until well combined. Gradually mix in the flour, starting with 6 cups, until a rough dough forms.
- Transfer the dough to a lightly floured surface. Knead for about 8-10 minutes, adding more flour as needed, until the dough is smooth and elastic.
- Place the kneaded dough in a greased bowl, turning it to coat all sides. Cover with a clean kitchen cloth and let it rise in a warm place for about 1-2 hours, until doubled in size.
- Once risen, punch down the dough to release the air. Turn it onto a lightly floured surface and divide it in half. Shape each half into a loaf.
Baking
- Place the shaped loaves into greased loaf pans. Cover again with the kitchen cloth and let them rise for another 30-40 minutes.
- Preheat your oven to 350°F (175°C). Bake the loaves for 25-30 minutes, or until the tops are golden brown and sound hollow when tapped.
- Remove the loaves from the oven and let them cool in the pans for about 10 minutes before transferring them to a cooling rack.
- Allow them to cool completely before slicing.
Notes
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