Soft and tender Amish White Bread is an easy, homemade bread that is perfect for sandwiches or toast!
This Amish White Bread recipe is very simple to make and takes only a few ingredients that most people have on hand.
During the 2020 Coronavirus Pandemic, I started receiving texts and emails for a simple bread recipe. I have wonderful bread recipes on my website, like my Homemade Sourdough Bread and my Potato Flake Amish Friendship Bread, but I realized that I didn’t have a basic white bread recipe posted!
One of the best, simple white bread recipes that I’ve tasted was my sister’s Amish White Bread! June was gracious enough to not only give me the recipe but to allow me to post it on my website to share with all of you.
June and her family have an amazing homestead just about 10 minutes from me here in Central Texas. She makes a variety of handmade products, like goat milk soaps, lotions, lip balm and shave soaps, and she sells them in local shops in Salado, Texas. She also sells online and ships all over the U.S.
Check out The Small Farm Life for more information about her products and homestead!
TIPS FOR MAKING AMISH WHITE BREAD:
- Bread flour will give you the best results for a soft, chewy texture, however, you can substitute all-purpose flour.
- This recipe makes 2 loaves. I usually make one fresh and freeze the second one. To freeze: Place 1 dough “log” onto a parchment paper-lined baking sheet and place it directly into the freezer. Freeze dough until firm and then wrap well with plastic wrap and place into a zip-top bag, and freeze until ready to use.
- When ready to bake: Remove dough from the bag, unwrap and place into a greased loaf pan. Cover loosely with plastic wrap or a clean kitchen towel and let thaw and rise for about 3 to 4 hours. Once risen, bake as directed.
- This bread recipe can be made without a stand mixer. Add water, yeast, and sugar to a large bowl. Once the yeast is bubbly, stir in the salt and the flour using a wooden spoon. Turn dough out onto a floured countertop (I like to use a large piece of parchment paper for easy cleanup) and knead for about 10 minutes, or until the dough is no longer sticky. Proceed with remaining instructions.
- Rub the top of each loaf with butter right when they come out of the oven to keep the crust tender.
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Amish White Bread
- 2 cups lukewarm water
- ⅓ cup sugar or honey
- 2 tablespoons dry yeast
- 2 teaspoons salt
- ¼ cup vegetable oil
- 6 cups bread flour
- In the bowl of a stand mixer, dissolve sugar in water and whisk in yeast.
- Allow the yeast to proof (activate) until the yeast mixture looks like bubbly foam.
- Mix in salt and oil.
- Place the bowl onto the mixer with a dough hook attachment.
- Place on “stir” speed and pour in flour, 1 cup at a time.
- At 5 cups, check the consistency (dough should begin pulling away from the sides of the bowl).
- Place mixer on second speed and mix for 3 minutes.
- Turn out dough onto a clean kitchen towel that has been lightly dusted with flour (you can also use plastic wrap, parchment paper or wax paper for quick clean up).
- Wash and dry bowl and then grease with about 2 tablespoons of vegetable oil.
- Form dough into a ball and turn ball of dough a couple of times in the greased bowl (to grease the top of the dough).
- Leave dough in the bowl and loosely cover with a clean kitchen towel or plastic wrap.
- Place in a warm, dry place to rise for about 1 hour. (Kitchen countertop or stovetop - turned off - is fine).
- Once dough has risen to double in size, punch down dough and knead a few times.
- Divide dough into 2 pieces.
- Shape pieces into 2 thick logs and place into 2 greased loaf pans.
- Allow to rise in pans, loosely covered for about 30-45 minutes (or until doubled).
- Bake at 350 degrees for 30 minutes.
- Remove from the oven and quickly grease the tops of the loaves with butter.
- Allow to cool in pans for about 5 minutes and then turn the loaves out onto their sides onto the countertop and let cool completely before wrapping or bagging.