There’s nothing quite like the aroma of freshly baked bread filling your home. This traditional Amish White Bread recipe delivers just that, with a soft, fluffy texture and a hint of sweetness that makes it absolutely irresistible. It’s the perfect all-purpose loaf, ideal for sandwiches, toast, or simply enjoyed warm with a smear of butter. We’ve crafted this guide to be completely foolproof, making it the perfect starting point for beginner bakers and a reliable favorite for seasoned pros.
This simple recipe uses basic pantry staples to create two beautiful loaves of classic, old-fashioned white bread. Forget store-bought bread; the satisfaction of pulling these golden-brown loaves from your own oven is a reward in itself. Let’s get baking!
What Makes Amish White Bread Special?
Amish White Bread is cherished for its uniquely soft and tender crumb, a result of its slightly enriched dough containing sugar and oil. Unlike lean artisan breads, this loaf has a tight, uniform texture and a delicate flavor that is subtly sweet. It’s a humble, straightforward bread rooted in tradition, relying on simple, high-quality ingredients rather than complex techniques. Its reliability and versatility are what make it a beloved staple in kitchens everywhere.
The Simple Ingredients You’ll Need
One of the best things about this homemade white bread recipe is its simplicity. You only need a handful of common ingredients to create something truly special.
- Warm Water: Essential for activating the yeast. Ensure it’s between 105-115°F (40-46°C)—too hot and it will kill the yeast, too cold and it won’t activate.
- Active Dry Yeast: This is the magic ingredient that gives the bread its lift and airy texture.
- White Sugar: Provides a touch of sweetness characteristic of Amish bread and feeds the yeast to help it activate.
- Vegetable Oil: Adds richness and softness to the crumb, ensuring a tender loaf.
- Salt: Crucial for flavor and for controlling the yeast’s activity, leading to a more even rise.
- Bread Flour: This is the key to a chewy, structured loaf. Bread flour has a higher protein content than all-purpose flour, which helps develop strong gluten strands for a better rise.
Step-by-Step Guide to Making Amish White Bread
Follow these simple steps for a perfect loaf every time. We’ve broken down the process to make it easy for anyone to follow, regardless of their baking experience.
Step 1: Proof the Yeast
In a large bowl or the bowl of a stand mixer, combine the warm water, sugar, and active dry yeast. Give it a gentle stir and let it sit for 5-10 minutes. You’ll know the yeast is active when the mixture becomes frothy and bubbly on top.
Step 2: Combine the Ingredients
Once the yeast is proofed, stir in the salt and vegetable oil. Gradually add the bread flour, one cup at a time, mixing until a shaggy dough begins to form. This gradual addition prevents the flour from flying everywhere and ensures it’s well incorporated.
Step 3: Knead the Dough
If using a stand mixer, attach the dough hook and knead on medium-low speed for 6-8 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes. The dough is ready when it becomes smooth, elastic, and no longer overly sticky. It should spring back when you gently press it with a finger.
Step 4: The First Rise
Form the dough into a ball and place it in a lightly oiled bowl, turning it over to coat the top. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm, draft-free place for about 60-90 minutes, or until it has doubled in size.
Step 5: Shape the Loaves
Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface and divide it into two equal portions. Gently press each portion into a rectangle, then roll it up tightly to form a loaf shape. Pinch the seam and the ends to seal them securely.
Step 6: The Second Rise
Place the shaped loaves seam-side down into two greased 9×5 inch loaf pans. Cover them again with a kitchen towel and let them rise for another 30-45 minutes, or until the dough has risen about 1 inch above the rim of the pans.
Step 7: Bake to Perfection
Preheat your oven to 350°F (175°C) while the loaves are on their second rise. Bake the bread for 30-35 minutes, or until the tops are a deep golden brown and the internal temperature reaches 190°F (88°C). A good way to check for doneness is to tap the bottom of the loaf; it should sound hollow.
Expert Tips for the Perfect Loaf
A little extra attention to detail can take your Amish White Bread from good to great. Here are a few tips from our kitchen to yours:
- Measure Flour Correctly: For the best results, spoon the flour into your measuring cup and level it off with a straight edge. Scooping directly from the bag can compact the flour, resulting in a dense, dry loaf.
- Don’t Rush the Rise: The rising times are an estimate. Factors like kitchen temperature can affect how quickly your dough rises. Focus on the visual cue—the dough doubling in size—rather than strictly following the clock.
- Check for Doneness: The most accurate way to know if your bread is baked through is by using an instant-read thermometer. An internal temperature of 190°F (88°C) is the sweet spot for a perfectly cooked loaf.
Delicious Serving Suggestions
This homemade white bread is incredibly versatile. It makes the perfect base for classic sandwiches, glorious French toast, or simply toasted and slathered with butter and jam. It’s also sturdy enough to stand up to hearty meals, making it the perfect companion for a hearty beef stew or for soaking up the sauce from classic old-fashioned goulash (coming soon). For a lighter meal, try it alongside a fresh grilled steak bowl.
How to Store Your Homemade Bread
To keep your Amish White Bread fresh, allow it to cool completely on a wire rack before storing. This prevents condensation from making the crust soggy. Store the loaf in a bread box or a loosely sealed plastic bag at room temperature for up to 3-4 days. For longer storage, you can slice the loaf and freeze it for up to 3 months.
Frequently Asked Questions
Absolutely! This recipe can easily be made by hand. You will simply need to knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic. It’s a great workout with a delicious reward!
You can, but the texture will be slightly different. Bread flour has more protein, which develops more gluten and results in a chewier, more structured loaf. If using all-purpose flour, your bread may be a bit softer and less chewy, but still delicious.
Allow the bread to cool completely on a wire rack before storing it. This prevents a soggy crust. Keep it in a bread box or a loosely sealed bag at room temperature for up to 4 days. Do not refrigerate it, as that can cause it to go stale faster.
The secret lies in the enriched dough. The combination of sugar and oil, along with using high-protein bread flour, creates a wonderfully soft, tender crumb and a slightly sweet flavor that is characteristic of this beloved bread.
A dense loaf is usually caused by one of three things: 1) The yeast was not activated properly (water was too hot or too cold), 2) The dough was not kneaded enough to develop gluten, or 3) The dough did not rise long enough in a warm environment. Ensure your yeast is frothy and that the dough doubles in size during each rise.
The Best Amish White Bread Recipe
Amish White Bread: A Simple Recipe for a Perfect Loaf
Ingredients
Equipment
Method
- In a large bowl, combine the warm water, sugar, and yeast. Let sit for 5-10 minutes until the mixture is frothy.
- Stir the salt and vegetable oil into the yeast mixture. Gradually add the bread flour, mixing until a shaggy dough forms.
- Knead the dough on a floured surface for 8-10 minutes or in a stand mixer with a dough hook for 6-8 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 60-90 minutes, or until doubled in size.
- Punch down the dough and divide it in half. Shape each half into a loaf and place them in two greased 9x5 inch loaf pans.
- Cover the loaf pans and let the dough rise for another 30-45 minutes, until it rises about 1 inch above the pan rims.
- Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, until the crust is golden brown and the internal temperature reaches 190°F (88°C).
- Let the loaves cool in the pans for a few minutes before transferring them to a wire rack to cool completely before slicing.
Notes
Storage: Store cooled bread in a bread box or plastic bag at room temperature for up to 4 days.
Share Your Baking Success!
We are so excited for you to try this simple and rewarding Amish White Bread recipe. There is truly nothing better than the taste and smell of homemade bread. If you bake a loaf, we’d love to see it! Share your creations and tag us on Pinterest. Happy baking!
