There’s something deeply comforting about the aroma of freshly baked AMISH WHITE BREAD filling your kitchen. This recipe yields a loaf with a soft, pillowy crumb and a delicately sweet, buttery crust that’s perfect for sandwiches or simply slathered with jam. After extensive testing, I’ve found this version to be remarkably reliable, producing consistent results that rival any bakery loaf.

AMISH WHITE BREAD

Print Recipe

Author: Dorothy Miller

Ingredients

Scale

1 cup warm water, (110-120°F)
⅓ Cups granulated sugar
1 packet, (2 ¼ teaspoons instant yeast)
3 cups all purpose flour
¾ teaspoons salt
2 tablespoons vegetable or canola oil
2 tablespoons unsalted butter, (melted)

Instructions

In a small bowl, stir together the water, sugar, and yeast. Let sit for 10 minutes, until bubbles form.
In the bowl of a stand mixer fitted with the dough hook attachment, add the flour, salt, and oil. Pour in the yeast mixture. Turn the mixer to medium and allow to knead until the dough no longer sticks to the sides of the bowl, about 10 minutes.

Roll into a tight ball and transfer to a greased bowl. Cover loosely with plastic wrap and let rise in a dark, warm, draft free place for 60 to 90 minutes, until doubled in size.
Deflate and shape into a log to fit in a 9×5 loaf pan. Cover loosely with plastic wrap and let rise in a dark, warm, draft free place for 50 to 60 minutes, until doubled in size.

Preheat the oven to 350°F about 20 minutes before the second rise is done.
Bake for 25 to 30 minutes, until golden brown.
Brush the crust with melted butter and let cool for 10 minutes in the pan.

Remove loaf from pan and transfer to a cooling rack to cool completely

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Amish White Bread Recipe