Amish White Bread
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Our Daily Bread

This Amish White Bread has been one of my favorite go-to recipes after 25 years of bread baking — soft, slightly sweet, and it comes out just right every time. The recipe makes two regular-sized loaves, but double it for three loaves, and you’ll get that classic sandwich-shop size. It slices beautifully, toasts like a dream, and fills the whole house with that warm, homemade bread smell we all love. Be sure to try this easy overnight artisan bread.

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Amish White Bread

The perfect sandwich bread! Soft, slightly sweet, and great for sandwiches.

Ingredients

  • 1 Cup water, 110F
  • 1 Cup milk, 110F
  • 1/4 Cup sugar, (you can use less)
  • 1 1/2 tbsp active dry yeast
  • 2 tsp salt
  • 1/4 Cup butter
  • 5 1/2 Cup flour
  • 1 tbsp Oil

Instructions

  • Preheat the oven to 350°F. Generously butter two 9×5-inch loaf pans.
  • Warm the milk, then stir in the warm water and yeast.
    Note: Make sure the water isn't too hot, or it will kill the yeast. It should feel warm to the touch, not hot.
  • Let the mixture rest for 10 minutes, or until the yeast becomes foamy.
  • Stir in 2½ cups of flour, then add the salt and oil.
  • Add the remaining 2 cups of flour and mix until fully incorporated.
  • If the dough is still very sticky, add the remaining 1/2 Cup of flour.
    If it is still too sticky to handle, sprinkle flour onto the countertop and turn dough onto the flour. the
  • Knead the dough for 8 to 10 minutes, adding only enough flour as needed to prevent sticking, until the dough is smooth and elastic.
  • Add 1 tablespoon of oil to the bowl, then return the dough to the bowl. Turn the dough to coat all sides with oil.
  • Cover the bowl with a clean kitchen towel and let the dough rise until doubled in size, about 1 hour.
  • Punch down the dough. Turn it out onto a lightly floured surface and knead for a few minutes to remove air bubbles.
  • Divide the dough in half (or into 3 portions if the recipe has been doubled).
  • Shape the dough into loaves and place them into the prepared loaf pans.
  • Let the dough rise until doubled in size, 30–45 minutes.
  • Brush the tops with melted butter and bake for 30–40 minutes, or until the bread sounds hollow when thumped.
  • Allow the bread to cool in the pans for 5 minutes, then remove from the pans and transfer to a wire rack to cool completely.

Notes

This bread freezes well. I put 1 loaf in the freezer, 1 loaf in the refrigerator and the first loaf doesn’t usually make it past the next day:)