Description
This classic Amish White Bread recipe delivers a soft, fluffy loaf with a slightly sweet flavor and golden crust. Perfect for sandwiches or toast, this homemade bread is easy to make with simple ingredients and traditional yeast rising techniques.
Ingredients
Scale
Ingredients
- 1 cup warm water (110°F/45°C)
- 1/3 cup white sugar
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/4 cup vegetable oil
- 1 1/2 teaspoons salt
- 3 cups all-purpose flour
Instructions
- Activate Yeast: Dissolve the sugar in warm water (110°F/45°C) in a large bowl. Sprinkle the active dry yeast over the surface and let it sit for 5–10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Mix Ingredients: Stir in the vegetable oil and salt. Gradually add the all-purpose flour, one cup at a time, mixing well until a soft dough forms that is no longer sticky but still pliable.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead it for 6 to 8 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.
- First Rise: Lightly grease a large bowl and place the dough inside, turning it once to coat with oil. Cover the bowl with a clean towel and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
- Shape and Second Rise: Punch down the risen dough to release air bubbles. Shape it into a loaf and place it in a greased 9×5-inch loaf pan. Cover and let it rise a second time for 30 minutes, until it rises slightly above the edge of the pan.
- Bake: Preheat your oven to 350°F (175°C). Bake the bread for 30 to 35 minutes, until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
- Cool: Remove the bread from the oven and let it cool in the pan for 5 minutes. Then transfer the loaf to a wire rack to cool completely before slicing.
Notes
- Use warm water—not hot—to avoid killing the yeast.
- The second rise is important for a soft, airy texture.
- Check for doneness by tapping the bottom of the bread—it should sound hollow.
- Store bread in an airtight container to maintain freshness for up to 3 days.
- You can freeze slices for longer storage.
