Description

If you’ve ever craved the soft, fluffy texture of homemade bread, this Amish White Bread recipe is for you. With simple ingredients and a bit of patience, you can create a loaf of bread so delicious that you’ll never want to go back to store-bought again. Whether you slice it thin for sandwiches or thick for French toast, this bread is a perfect addition to your everyday meals.

Ingredients

1 cup warm water (110-120°F)

⅓ cup granulated sugar

1 packet (2 ¼ teaspoons) instant yeast

3 cups all-purpose flour

¾ teaspoon salt

2 tablespoons vegetable or canola oil

2 tablespoons unsalted butter, melted

Cook Mode Prevent your screen from going dark

Instructions

Activate the yeast:
In a small bowl, combine the warm water and sugar. Stir until the sugar is dissolved, then sprinkle the instant yeast over the top. Let the mixture sit for about 10 minutes. The yeast should bubble up, indicating it’s activated.
Mix the dough:
In the bowl of a stand mixer, add the flour, salt, and vegetable oil. Once the yeast mixture is bubbly, pour it into the bowl with the dry ingredients. Turn the mixer on medium speed and knead the dough for about 10 minutes until smooth and elastic. If you don’t have a stand mixer, you can knead by hand on a floured surface.
First rise:
Roll the dough into a tight ball and place it in a greased bowl. Cover loosely with plastic wrap and let it rise for 60-90 minutes in a warm, dark place until doubled in size.
Shape the loaf:
Punch down the dough to deflate it. Turn it out onto a floured surface and shape it into a log that fits a greased 9×5 loaf pan. Cover with plastic wrap and let it rise for 50-60 minutes until it has doubled in size.
Preheat the oven:
Preheat your oven to 350°F (175°C) about 20 minutes before the second rise is finished.
Bake the bread:
Place the loaf in the oven and bake for 25-30 minutes. The bread should be golden brown on top and sound hollow when tapped.
Finishing touches:
Brush the top of the loaf with melted butter for a soft, golden crust. Let the bread cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.

Notes

Water Temperature: Make sure the water is not too hot, as this can kill the yeast. Aim for a temperature of 110-120°F for the perfect activation.
Flour Variations: If you’d like, you can experiment with part whole wheat flour for a healthier loaf, but it may affect the texture slightly.
Dough Hook Use: If using a stand mixer with a dough hook, keep an eye on the dough’s consistency. It should not stick to the sides but remain slightly tacky to the touch.
Butter Brushing: Brushing the bread with melted butter right out of the oven helps give it that beautiful, golden crust and adds extra flavor.