Amish White Bread is one of the easiest and most delicious homemade bread recipes to make in your own kitchen! A soft and slightly sweet loaf that is perfect to slice for sandwiches or lightly toast and top with butter. A super simple recipe that you will bake again and again.

Is there anything better than a loaf of homemade bread right from the oven? My mom kept telling me that I absolutely had to stop everything I had to do and make this easy bread. As soon as I had replenished my yeast supply, I obliged and of course she was right, it is so delicious!

Even if you are a bread baking novice, this easy bread recipe is practically guaranteed to turn out wonderfully. I think it’s the amount of yeast that makes it so easy to work with, it does use a bit more yeast than I usually bake with but I promised mom that I would follow the recipe without changing it.

Table of Contents

Ingredients for Amish White Bread

All purpose flour
Sugar
Salt
Water
Instant Yeast or Active Dry Yeast – Red Star Yeast Platinum is my favorite
Vegetable Oil

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How to Make Amish White Bread

Add warm water (about 100°) to a bowl with sugar and yeast, mix well.
Mix in vegetable oil and add 4 cups of flour and kosher salt. Stir until mixture comes together. Add more flour 1/2 cup at a time until dough forms a ball and comes away from the bowl.
Pour onto a floured surface and knead for 3- 5 minutes, adding more flour as needed. Dough will be soft but should no longer be sticky. I like to use a dough whisk for mixing dough, it makes it so easy!

Grease a bowl and place dough in bowl, turning to coat both sides. Cover with plastic wrap and set aside in a draft free place to rise for one hour or until doubled in size.
Punch dough down and divide in half.
Grease 2 loaf pans. Form dough into loaf shapes and place in pans. Cover with a tea towel and allow to rise 30 minutes or until dough has risen just above the top of the pan.
Bake for 35- 40 minutes until internal temperature of dough reaches 190° with a digital thermometer.
Remove from oven and cool in pans for 5 minutes.
Remove to a wire rack to cool completely.
Slice and serve while warm or at room temperature.

How to Store Homemade Bread

Wrap completely cooled loaf in plastic wrap. Store at room temperature up to 3 days. Can be refrigerated for up to 7 days.

To freeze, wrap in several layers of plastic wrap and a layer of foil or place in a zip top freezer bag. Freeze up to 3 months. Thaw at room temperature.

You might also like this Wheat Bread Recipe that uses half wheat flour and half white flour for a light and fluffy sandwich bread.

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4.46 from 11 votes