Tuesday, February 23, 2016

Amish White Bread

bread final

I got this recipe years ago from a friend and adapted it a bit here and there. This recipe continues to be my go to for years and with just a few ingredients you're almost guaranteed to always have in your kitchen, you'll be wanting to bake this bread weekly! Helpful Tip: I use the dough hook on my KitchenAid Mixer for this bread which means sames me so much time kneading and makes this recipe even easier! This recipe makes two regular loaves of white bread - feel free to cut the recipe in half if you just want one loaf (or make two - and share one with a friend!). This bread tastes great when making sandwiches, or my favorite, warm with some Savannah Bee Company honey!


  • 2 cups warm water
  • 2/3 cups white sugar
  • 1 1/2 TBLS active dry yeast
  • 1 1/4 t. salt
  • 1/4 cup vegetable oil (plus extra for oiling bowl and bread pans)
  • 6 Cups All-Purpose Flour
  • Dash of Vanilla (optional)

Amish White Bread Collage
 Step 1: Preheat oven to 350 degrees.

 Step 2: In large mixing bowl, stir sugar into warm water. Add yeast and stir.  (Water should be hot to touch but not scalding. The idea is to "wake up" the yeast but not kill it - about 110 degrees F.).

 Step 3. Allow yeast to proof for 15 minutes then add salt, oil, a splash of vanilla (if you like a little extra "sweetness). Turn on the dough hook and add flour 1/2 cup at a time until incorporated.

 Step 4. Using a dough hook, knead the dough for 5 minutes. Or if needing by hand you are going to want to work the dough for a good 15 minutes.

 Step 5: Take a large bowl and grease it all over with about 1 to 2 TBLS of oil. Plop dough into the middle of the bowl, turning the dough until all sides are coated. Wet a clean bread towel or dish towel with warm water, ring it out so it's just slightly damp, and place over top of the bowl. Place bowl in a warm area and allow to rise for an hour.

 Step 6: Punch dough down and divide dough in half. On a floured surface knead each half of the dough for about 5 minutes. Shape into bread-sized loaves.

 Step 7: Lightly grease two bread pans with more vegetable oil. Place the dough in the bread pan (no need to coat with oil this time) and cover again with warm, damp towel. Allow to rise for another 30 to 45 minutes.

 Step 8: Bake in preheated oven for 30 to 35 minutes. TIP: The best way I've found to keep my homemade bread fresh the longest is to tightly wrap it in a few layers of plastic wrap and keep it in the crisper drawer portion of my fridge.

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