Go Back

Amish White Bread

Soft and tender Amish White Bread is an easy, homemade bread that is perfect for sandwiches or toast!
Author: Jennifer Locklin


  • 2 cups lukewarm water
  • 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.