Description
This Irresistible Amish White Bread recipe delivers soft, fluffy, and golden loaves with a slightly sweet flavor perfect for sandwiches or toast. Made from simple pantry staples like flour, yeast, and sugar, this traditional homemade bread is easy to make and yields two perfectly sized loaves with a tender crumb and crisp crust.
Ingredients
Scale
Wet Ingredients
- 1 cup warm water
- 3 tablespoons vegetable oil
Dry Ingredients
- â…“ cup granulated sugar
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 ½ teaspoons salt
- 3 cups all-purpose flour
Instructions
- Activate the yeast: In a large bowl, dissolve the granulated sugar completely in the warm water. Sprinkle the active dry yeast evenly over the surface and let it sit undisturbed for 5 to 10 minutes until the mixture becomes frothy and bubbly, indicating the yeast is active.
- Mix the dough: Stir in the vegetable oil and salt into the yeast mixture. Gradually add the all-purpose flour one cup at a time, mixing thoroughly after each addition until a soft, slightly sticky dough forms that holds together.
- Knead the dough: Transfer the dough to a floured surface and knead vigorously for 6 to 8 minutes. Continue kneading until the dough becomes smooth, elastic, and no longer sticky.
- First rise: Lightly oil a large bowl and place the dough inside, turning it to coat with oil. Cover the bowl with a clean towel or plastic wrap and let the dough rise in a warm, draft-free area for about 1 to 1.5 hours, or until it has doubled in size.
- Shape the loaves: Once risen, gently punch down the dough to release trapped air. Divide the dough evenly into two portions. Shape each portion into a loaf by folding and tucking the dough tightly and place each shaped loaf into a greased 9×5-inch loaf pan.
- Second rise: Cover the pans loosely with a towel and let the dough rise again for 30 to 45 minutes, until the dough crowns or rises just above the rim of the pans.
- Bake the bread: Preheat your oven to 350°F (175°C). Place the loaf pans on the middle rack and bake the bread for 30 to 35 minutes, until the tops are golden brown and the loaves sound hollow when tapped on the bottom.
- Cool and serve: Remove the bread from the oven and immediately turn the loaves out of the pans onto a wire rack. Allow them to cool completely before slicing to preserve the soft texture. Enjoy fresh or store in an airtight container.
Notes
- Make sure the water is warm, not hot, to avoid killing the yeast. Around 105°F to 115°F is ideal.
- Kneading is critical for developing gluten which gives bread structure and chewiness.
- If your kitchen is cold, let dough rise in an oven warmed to its lowest setting and then turned off, or near a warm appliance.
- Use a timer to avoid overproofing the dough, which can cause it to collapse.
- For a softer crust, brush tops with melted butter immediately after baking.
- Store bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
