Classic Amish White Bread

October 14, 2026

This recipe makes 2 loaves and is beginner-friendly. Total time is about 2½ hours.

Optional for a softer crust: 1–2 tablespoons melted butter for brushing after baking.

In a large bowl, dissolve the sugar in the warm water. Stir in the yeast and let it proof until it becomes creamy and foamy (5–10 minutes).
Mix in the oil and salt. Add the flour 1 cup at a time, mixing until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic (about 8–10 minutes by hand, or 5 minutes with a stand mixer and dough hook). The dough should feel soft and slightly tacky but not sticky.
Place the dough in a well-oiled bowl, turning to coat. Cover with a damp cloth or plastic wrap and let rise in a warm, draft-free spot until doubled in size (about 1 hour).
Punch the dough down. Knead briefly, divide in half, shape into loaves, and place in two greased 9×5-inch loaf pans.
Cover and let rise again until the dough has risen about 1 inch above the pans (about 30 minutes).
Preheat the oven to 350°F (175°C). Bake for 30 minutes, or until the tops are golden brown and the loaves sound hollow when tapped on the bottom. Internal temperature should be around 190–200°F.
Remove from the pans and cool on a wire rack. For a soft, shiny crust (like the photo), brush the tops with melted butter right after baking and cover loosely with a clean towel while cooling.

Water temperature is key—too hot kills the yeast; too cool and it won’t activate well.
Don’t add too much flour or the bread will be dense. The dough should stay soft.
Many bakers reduce the sugar to ⅓–½ cup for a less sweet sandwich-style loaf.
Bread flour gives the best rise and structure, but all-purpose works fine.
The loaves freeze well once completely cooled.

This matches the soft, fine-crumb white bread with the glossy golden top shown in your image. Enjoy!