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Amish White Bread

I got this white bread recipe from a friend. It is very easy and doesn't take long to make.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 25 minutes
Course lunch/dinner
Cuisine American
Servings 24 people
Calories 5069 kcal

Equipment

  • 1 Large Mixing Bowl Essential for dissolving ingredients, mixing, and the first dough rise.
  • 1 Measuring Cups and Spoons For accurate measurement of all wet and dry ingredients.
  • 2 9x5 inch Loaf Pans Standard size for shaping and baking two loaves of bread.
  • 1 Damp kitchen towel Used to cover the dough during rising stages to prevent it from drying out.
  • 1 Oven For baking the bread loaves at a consistent temperature.

Ingredients
  

Main

  • 2 cups warm water 110 degrees F/45 degrees C
  • ⅔ cup white sugar
  • 1 ½ tablespoons active dry yeast
  • ¼ cup vegetable oil
  • 1 ½ teaspoons salt
  • 6 cups bread flour

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Dissolve sugar in warm water in a large bowl, and then stir in yeast. Allow to proof until yeast resembles a creamy foam, 5 to 10 minutes. Dotdash Meredith Food Studios
  • Mix oil and salt into the yeast. Mix in flour one cup at a time. Dotdash Meredith Food Studios
  • Knead dough on a lightly floured surface until smooth. Dotdash Meredith Food Studios
  • Place in a well-oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour. Dotdash Meredith Food Studios
  • Punch dough down. Dotdash Meredith Food Studios
  • Knead for a few minutes, and divide in half. Shape into loaves, and place into two well-oiled 9x5-inch loaf pans. Dotdash Meredith Food Studios
  • Allow to rise until dough has topped the pans by one inch, about 30 minutes. Dotdash Meredith Food Studios
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
  • Bake the risen loaves in the preheated oven until golden brown for 30 minutes.
  • Enjoy! DOTDASH MEREDITH FOOD STUDIOS 

Notes

Achieving a perfect rise is crucial; ensure your water temperature is precisely 110°F (45°C) for optimal yeast activation. Overheating kills the yeast, while cold water slows it significantly. Knead thoroughly until the dough is smooth and elastic, developing the gluten for a light, airy crumb. Don't rush the rising times; patience is key for flavor and texture development. Lightly oiling bowls and pans is essential to prevent sticking. For a truly professional finish, consider an internal temperature of 190-200°F (88-93°C) as your indicator of doneness, rather than just visual browning. This ensures the bread is cooked through without being dry.