classic soft Amish White Bread

Here is the correct, widely trusted recipe that matches both images:

Amish White Bread

Makes 2 loaves

Ingredients

• 2 cups warm water (110°F / 45°C)
• ⅔ cup white sugar
• 1½ tablespoons active dry yeast
• ¼ cup vegetable oil
• 1½ teaspoons salt
• 6 cups bread flour (or all-purpose flour; you may need a little more or less)

Optional: 1–2 tablespoons melted butter for brushing the tops after baking (gives the soft, shiny crust)

Instructions

1. In a large bowl, dissolve the sugar in the warm water. Stir in the yeast and let it sit 5–10 minutes until foamy and creamy.
2. Mix in the oil and salt. Add the flour 1 cup at a time until a soft dough forms.
3. Knead on a lightly floured surface for 8–10 minutes (or 5 minutes with a stand mixer + dough hook) until the dough is smooth and elastic. It should feel soft and slightly tacky, not dry or sticky.
4. Place the dough in a greased bowl, turn to coat, cover with a damp cloth or plastic wrap, and let rise in a warm place until doubled (about 1 hour).
5. Punch the dough down, knead briefly, divide in half, shape into loaves, and place in two greased 9×5-inch loaf pans.
6. Cover and let rise again until the dough rises about 1 inch above the pans (30–40 minutes).
7. Preheat oven to 350°F (175°C). Bake for 30 minutes, until golden brown and the loaves sound hollow when tapped on the bottom (internal temperature ≈ 190–200°F).
8. Remove from pans and cool on a wire rack. For a soft crust like the photos, brush the tops with melted butter right after baking and cover loosely with a clean towel while cooling.

Tips for the exact texture in your photos

• Don’t add too much flour — the dough should stay soft.
• Many people reduce the sugar to ⅓–½ cup if they prefer it less sweet.
• Bread flour gives the best rise and structure, but all-purpose works well.
• Let the loaves cool completely before slicing for the cleanest cuts.

This is the same recipe that consistently produces the soft, even-crumb white sandwich bread shown in both of your images. Enjoy baking!