There’s nothing quite like the smell of fresh homemade bread—and this Amish White Bread delivers every time. Soft, slightly sweet, and wonderfully fluffy, it’s perfect for toast, sandwiches, or just warm with a pat of butter. Once you try it, you may never go back to store-bought!
🥖 Ingredients
- 1 cup warm water (110–120°F)
- ⅓ cup granulated sugar
- 2¼ teaspoons (1 packet) instant yeast
- 3 cups all-purpose flour
- ¾ teaspoon salt
- 2 tablespoons vegetable or canola oil
- 2 tablespoons unsalted butter, melted (for brushing)
👩🍳 Instructions
1. Activate the Yeast
In a small bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until bubbly. (If it doesn’t bubble, your yeast may be inactive—try again with fresh yeast.)
2. Make the Dough
In the bowl of a stand mixer fitted with a dough hook, combine flour, salt, and oil. Add in the yeast mixture and knead on medium-low speed (about setting 2) until the dough is smooth and pulls away from the sides—about 8–10 minutes.
3. First Rise
Shape the dough into a ball and place it in a greased bowl. Cover loosely with plastic wrap and let rise in a warm, draft-free area for 1 to 1½ hours, or until doubled in size.
4. Shape & Second Rise
Punch down the dough and shape it into a log to fit a greased 9×5-inch loaf pan. Cover and let rise again for 50–60 minutes, until doubled.
5. Bake
Preheat oven to 350°F. Bake the loaf for 25–30 minutes, or until golden brown and it sounds hollow when tapped.
6. Finish & Cool
Brush the top with melted butter while warm. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
🍞 Tips for Success
- Make sure your water is warm but not hot—too hot can kill the yeast.
- For a softer crust, cover the loaf with a clean kitchen towel as it cools.
- Store in a sealed bag at room temperature for up to 3 days or freeze for longer storage.