Amish White Bread

Print Recipe

Amish White Bread

This Amish White Bread is a tried-and-true staple in our kitchen—soft, slightly sweet, and perfect for everyday sandwiches. I use this recipe regularly and often double it to make three generous loaves, just like you'd find at an old-fashioned sandwich shop. It slices beautifully, toasts like a dream, and fills the whole house with that warm, homemade bread aroma we all love.

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

  • Butter loaf pans
  • Preheat oven to 350 degrees
  • 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 rest for 10 minutes or until yeast is foamy.
  • Stir in 2.5 Cups of flour, and then add the salt and oil.
  • Add 2 more cups of flour, mixing until 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.
  • Knead 8-10 minutes adding just enough flour to easily continue to work dough until the dough is smooth and elastic.
  • Add 1 Tablespoon of oil to the bowl and place dough back into bowl. Turn over so that both sides are oiled.
  • Cover with kitchen towel and let rise until doubled, about an hour.
  • Punch down the dough. Turn it onto a lightly floured surface, and knead for a few minutes to remove air bubbles.
  • Divide dough into half (or into 3 parts if you doubled the recipe)
  • Shape into loaves and place in prepared loaf pans.
  • Let rise until doubled 30-45 minutes.
  • Brush with melted butter and bake for 30-40 minutes. Bread should sound hollow when thumped.
  • Allow to cool for 5 minutes and then remove from pans and let cool completely on baking rack.

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:)