Description
This traditional Amish White Bread recipe yields a soft, slightly sweet loaf with a tender crumb and golden crust. Perfect for sandwiches or toast, it combines simple ingredients and classic bread-making techniques to create a homemade loaf that’s both comforting and versatile.
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 the Yeast: Dissolve the sugar in warm water in a large bowl. Sprinkle the active dry yeast over the surface and let it sit for 5–10 minutes, or until the mixture becomes frothy, indicating the yeast is active.
- Mix the Dough: Stir in the vegetable oil and salt. Gradually add the all-purpose flour, one cup at a time, mixing continuously until a soft, pliable dough begins to form.
- Knead the Dough: Transfer the dough to a lightly floured surface. Knead vigorously for 6 to 8 minutes until the dough becomes smooth and elastic, which develops the gluten for a good bread structure.
- First Rise: Place the kneaded dough into a greased bowl, turning it to coat all sides with oil. Cover tightly and let it rise in a warm, draft-free area for about 1 hour, or until it doubles in size.
- Shape the Loaf: Punch down the risen dough to release excess air. Shape it into a loaf and place it into a greased 9×5-inch loaf pan. Allow it to rise again for 30 minutes, or until the dough gently rises slightly above the rim of the pan.
- Bake: Preheat your oven to 350°F (175°C). Bake the loaf for 30 to 35 minutes, or until the bread turns a golden brown and sounds hollow when tapped on the bottom.
- Cool: Remove the bread from the oven and let it cool for 5 minutes in the pan. Then transfer it to a wire rack to cool completely before slicing.
Notes
- Make sure your water temperature is warm but not hot, to avoid killing the yeast.
- Kneading is essential to develop gluten—don’t skim on this step.
- Allowing the dough to rise fully will improve bread texture and flavor.
- If you prefer a sweeter bread, you can increase sugar slightly.
- Use a thermometer to check bread internal temperature — it should be around 190°F when fully baked.
