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I used to enjoy trying new bread recipes, but lately, I’ve had a few flops! Like totally. Tasted really yeasty, didn’t brown, didn’t rise. After waiting 3 hours to see if my hard work paid off only to have it fail is frustrating. So I’ve decided to just stick with the bread that has been foolproof for me. The recipe that I memorized a decade ago. Homemade Amish white bread is absolutely delicious and I’ve been making it for years. I usually use white flour, but it is amazing with half whole wheat as well.
How to make white bread
Then I let the dough rise in the oven that I’ve preheated for 1 minute so that it is warm, but not hot. Make sure to turn the oven off before placing the bowl of bread dough inside.
Amish White Bread Recipe
Homemade Amish White Bread
- 2 cup warm water
- 1/4 cup sugar
- 4 1/2 teaspoons active dry yeast 2 packets
- 1 1/2 teaspoons salt
- 1/4 cup vegetable oil
- 5 1/2 cup flour bread flour or all purpose flour
- butter for brushing on finished loaves
- 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 (3-5 minutes) until smooth and elastic.
- Place in a 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.
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 1/2 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 1/2 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!