The first time I watched my grandmother knead bread, it was like witnessing a sacred ritual. Her hands, weathered but strong, moved with a rhythm passed down through generations. This Amish white bread is more than just a recipe – it’s a connection to a simpler time, a testament to the magic that happens when just a few humble ingredients come together with love and patience.

Why You’ll Love This Recipe

• Soft, pillowy texture
• Made with simple ingredients
• No special equipment needed
• Perfect for beginners
• Freezer-friendly
• Versatile for sandwiches
• Makes two full loaves
• No preservatives or additives

Recipe Quick Facts

• Prep Time: 15 minutes
• Rise Time: 1.5 hours
• Bake Time: 30 minutes
• Total Time: 2 hours
• Yield: 2 loaves
• Calories: Approximately 120 calories per slice

Ingredients & Equipment

Bread Ingredients

• 2 cups warm water
• 2/3 cup granulated sugar
• 1 1/2 tablespoons active dry yeast
• 1 1/2 teaspoons salt
• 1/4 cup vegetable oil
• 6 cups all-purpose flour

Optional Toppings

• Melted butter
• Sea salt
• Herbs
• Sesame seeds

Equipment

• Large mixing bowl
• Measuring cups and spoons
• Wooden spoon
• Clean kitchen towel
• Two 9×5 inch loaf pans
• Cooling rack

Step-by-Step Instructions

1. Activate the Yeast
   In a large mixing bowl, combine warm water, sugar, and yeast. Let sit for 10 minutes until foamy and active.
2. Add Wet Ingredients
   Stir in salt and vegetable oil into the yeast mixture.
3. Incorporate Flour
   Gradually add flour, one cup at a time, mixing until a soft dough forms.
4. Knead the Dough
   Turn dough onto a floured surface. Knead for 8-10 minutes until smooth and elastic.
5. First Rise
   Place dough in a lightly oiled bowl. Cover with a clean towel. Let rise in a warm place for 1 hour or until doubled in size.
6. Shape the Loaves
   Punch down dough. Divide into two equal portions. Shape into loaves and place in greased loaf pans.
7. Second Rise
   Cover loaves and let rise for another 30 minutes until puffy.
8. Bake
   Preheat oven to 350°F (175°C). Bake for 30 minutes or until golden brown and hollow-sounding when tapped.
9. Cool and Enjoy
   Remove from pans. Brush with melted butter if desired. Cool completely on a wire rack.

Expert Tips

1. Yeast Activation: Use warm (not hot) water to activate yeast without killing it.
2. Kneading Technique: Knead until dough is smooth and springs back when pressed.
3. Rise Environment: Use a warm, draft-free area for best rising.

Substitutions and Variations

• Flour Options:
• Whole wheat flour
• Bread flour
• Gluten-free flour blend
• Add some whole grain flour
• Flavor Variations:
• Add herbs
• Incorporate cheese
• Sprinkle with seeds
• Add cinnamon and raisins
• Oil Alternatives:
• Melted butter
• Olive oil
• Coconut oil

Troubleshooting Guide

• Bread Not Rising:
• Check yeast freshness
• Use warm environment
• Ensure water isn’t too hot
• Dense Bread:
• Knead thoroughly
• Allow full rise time
• Measure flour carefully

Storage and Preservation

• Room Temperature: 3-4 days in airtight container
• Refrigeration: Up to 1 week
• Freezing: Wrap tightly, freeze up to 3 months
• Slice Before Freezing: Makes thawing easier

Frequently Asked Questions

Q: Can I make this by hand?
A: Absolutely! Traditional method is by hand.

Q: How do I know when to stop kneading?
A: Dough should be smooth and elastic.

Q: Can kids help?
A: Great recipe for baking together!

Q: Why does bread need to rise?
A: Develops flavor and creates soft texture.

Final Thoughts

This Amish White Bread is more than a recipe – it’s a bridge to tradition, a simple pleasure that connects us to generations of home bakers.

Bake, share, and enjoy!