A soft, slightly sweet, classic white sandwich loaf with a tender golden crust — the kind of bread that stays soft for days.
Ingredients (makes 1 large loaf or 2 smaller ones)
- 2 cups (480 ml) warm water (about 110°F / 43°C)
- ⅔ cup (135 g) granulated sugar
- 1½ Tbsp (14 g) active dry or instant yeast
- 1½ tsp salt
- ¼ cup (56 g) vegetable oil or melted butter
- 5½–6 cups (660–720 g) all-purpose or bread flour
Instructions
- Activate the yeast
In a large bowl, stir together the warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy. - Make the dough
Add the salt, oil (or melted butter), and 5½ cups of flour. Mix until a soft dough forms.
Knead by hand or with a dough hook for 6–8 minutes, adding a little more flour as needed, until the dough is smooth and elastic but still slightly tacky. - First rise
Place the dough in a greased bowl, turn to coat, cover, and let rise in a warm place until doubled, about 1 hour. - Shape
Punch down the dough and shape it into a loaf (or divide into two smaller loaves). Place in a greased 9×5-inch loaf pan (or two 8×4-inch pans). - Second rise
Cover and let rise until the dough has risen about 1 inch above the rim of the pan, 30–45 minutes.
Preheat the oven to 350°F (175°C). - Bake
Bake for 30–35 minutes, until the top is deep golden brown and the internal temperature reaches 190–195°F (88–90°C). Tent with foil if the top is browning too quickly. - Cool
Remove from the pan and cool on a wire rack. For a soft, shiny crust, brush the hot loaf with melted butter.
Tips
- This dough is enriched and slightly sticky — avoid adding too much extra flour so the bread stays soft.
- Amish white bread is known for its mild sweetness and soft texture that keeps well for several days.
- Excellent for sandwiches, toast, or French toast.
- Freezes beautifully — slice before freezing for easy use.
Soft, slightly sweet, and classic. Enjoy!
