Amish White Bread (Soft, Fluffy & Perfect for Sandwiches)

Ingredients

• 2 cups warm water (about 43°C/110°F)
• ⅔ cup granulated sugar
• 1½ tbsp active dry yeast (2 packets)
• 1½ tsp salt
• ¼ cup vegetable oil or melted butter
• 6 cups bread flour or all-purpose flour (approximately)
• Butter for brushing (optional)

Instructions

1. Activate the yeast

• In a large mixing bowl, combine the warm water and sugar.
• Sprinkle the yeast over the top.
• Let stand for 5–10 minutes until foamy.

2. Make the dough

• Stir in the salt and oil.
• Add the flour, 1 cup at a time, mixing until a soft dough forms.
• Knead for 8–10 minutes by hand (or 5–6 minutes in a stand mixer) until smooth and elastic.

3. First rise

• Place the dough in a lightly greased bowl and turn once to coat.
• Cover with a clean towel or plastic wrap.
• Let rise in a warm place for 1 hour, or until doubled in size.

4. Shape the loaves

• Punch down the dough.
• Divide into 2 equal pieces.
• Shape each into a loaf and place into two greased 9×5-inch loaf pans.

5. Second rise

• Cover and let rise for 30–45 minutes, until the dough rises about 1 inch above the rims of the pans.

6. Bake

• Preheat the oven to 350°F (175°C).
• Bake for 28–32 minutes, or until the tops are golden brown and the loaves sound hollow when tapped.

7. Finish

• Remove from the pans immediately.
• Brush the tops with melted butter for a soft, shiny crust (optional).
• Cool on a wire rack before slicing.

Tips

• For extra-soft bread, replace half of the water with warm milk.
• Bread flour gives a slightly chewier texture, while all-purpose flour makes a softer loaf.
• Store in an airtight bag at room temperature for up to 4 days, or freeze for up to 3 months.

Yield

• 2 loaves (about 24 slices)

Perfect for sandwiches, toast, French toast, or simply served warm with butter and jam.