Homemade Amish White Bread Recipe (Video)

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Amish White Bread Recipe

Homemade Amish White Bread

This recipe for homemade Amish white bread yields 2 loaves of perfectly soft white bread. Perfect for sandwiches, toast, or eating fresh from the oven with butter. It has been a family favorite for years!

4.37 from 66 votes

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Prep Time: 2 hours hours

Cook Time: 30 minutes minutes

Total Time: 2 hours hours 30 minutes minutes

Servings: 16 slices

Calories: 217kcal

Author: Brandy Nelson

Ingredients

• ▢ 2 cup warm water
• ▢ ¼ cup sugar
• ▢ 4 ½ teaspoons active dry yeast 2 packets
• ▢ 1 ½ teaspoons salt
• ▢ ¼ cup vegetable oil
• ▢ 5 ½ cup flour bread flour or all purpose flour
• ▢ butter for brushing on finished loaves

Instructions

• In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until it looks like a creamy foam on top of the water (about 5 minutes).
• Mix oil into the yeast mixture. Mix salt and flour (1 cup at a time) in with the wet ingredients. Stir until a soft dough forms. Scrape sides of the bowl then dump dough onto a lightly floured surface.
• Knead dough until smooth and elastic.
• Place in an oiled bowl, and turn dough to coat. Cover with a damp towel.
• Raise for 1 hour.
• Punch dough down. Divide dough in half.
• Shape into loaves, and place into two greased 9-inch loaf pans. You can either pat dough into a loaf shape or roll the dough into rectangle and tightly roll up into a loaf shape and pinch the ends to seal seams.
• Allow to rise for 30-40 minutes.
• Bake at 350 degrees for 30 minutes.
• Brush with melted butter (or run a stick of butter across the top of each loaf) while in pans.

  Cool 5 minutes and then remove bread from bread pans and cool on a rack.
• Wrap in plastic wrap or store in a plastic bag.
• Makes 2 loaves.

Notes

If you are using yeast packets, use 2.

Wrap bread in plastic and store at room temperature 3-4 days. Bread freezes well and can also store in the freezer to thaw at a later date.

Nutrition

Calories: 217kcal

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What is the best kind of flour to use?

I always use bread flour or all-purpose, whichever one I have on hand. My favorite brand is King Arthur. You can use all white flour or a mixture of white and wheat flour. I have not used this recipe for 100% whole wheat bread, but I'm sure you could.

What is the best way to proof yeast?

I like putting ½ c. of the warm water into a small bowl with the yeast and 1 tsp. of sugar. Give it a stir. Place a small plate on top and let it sit for 5 minutes. When you go to add the rest of the ingredients make sure to subtract the ½ c. of water and 1 tsp. of sugar that you already used for the yeast proofing.

Can you Use Instant and Dry Active Yeast Interchangeably?

For the most part, I use whatever yeast is available. Most of the time it's the instant yeast that comes in a large package from Sam's Club. When I use dry active yeast I add 10-15 minutes to the rise time. Technically you do not need to proof instant yeast, only dry active yeast, but I've gotten so used to proofing my yeast that I proof it for every recipe.

Where is a good place to let the dough rise?

A warm place is a perfect place for yeast to do its thing. I preheat my oven for 60 seconds then shut the heat off. I place my bowl of dough with a damp cloth or plastic wrap (that has been sprayed with non-stick cooking spray) covering it inside my oven.

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This post was updated in 2020 to include a step by step video!