Amish White Bread

4.50 from 2 votes

Amish White Bread is an easy, soft, slightly sweet loaf that slices easily without crumbling, making it ideal for sandwiches! Its velvet-like texture and semi sweet flavor make it a hit amongst kids and adults alike.

Prep Time20

Cook Time30

Resting time1

Total Time1 50

Course: Bread, Side Dish

Cuisine: American

Servings:

Calories: 152kcal

Author: Joanna Cismaru

Ingredients

2 cups water warm
2/3 cup sugar granulated
1 1/2 tablespoon active dry yeast
1 1/2 teaspoon salt
1/4 cup vegetable oil
5 1/2 cups flour up to 6 cups if needed
1 tablespoon butter melted, optional

US Customary - Metric

Instructions

Proof Yeast Mixture: Dissolve the sugar into the warm water. Mix in the yeast, and let the mixture proof for 5-10 minutes or until foamy.
Mix: Equip your mixer with the dough hook. Pour the yeast mixture into the bowl of your mixer along with the salt, vegetable oil and 2 cups of the flour. Mix at medium speed until everything is well incorporated.
Add Remaining Flour: With the mixer still running, add the remaining flour 1 cup at a time until the dough is smooth, elastic, and pulls away from the side of the mixing bowl. The dough is soft, but not sticky and it’s ready when it comes clean from the side of the bowl.
First Rise: Place the dough into a large oiled bowl. Cover the bowl with plastic wrap and allow the dough to rise in a warm, draft-free environment until doubled in size. About 1 hour.
Cut Dough - Punch the dough down and turn it onto your work surface. Knead it a few times, and use a bench scraper or sharp knife to divide the dough in half. Form each half into smooth loaves and place them into two well greased loaf pans.
Second Rise & Preheat - Let the loaves rise in a warm, draft-free environment for 30-40 minutes until the dough has risen about 1" above the top of the pans. In the meantime, preheat the oven to 350F.
Bake - Bake the loaves for 30 minutes until the tops are nicely browned.
Optional:Brush the top of the loaves with melted butter immediately out of the oven to give them a nice and soft crust.

Notes

Store leftover Amish bread in a bread box or wrapped tightly on the counter for 2-3 days or in the fridge for up to 7 days.
This recipe also freezes well, therefore you can make several batches to have on hand when you need them! Make sure bread is fully cooled before storing in the freezer, defrost when needed.

Nutrition