I make this bread once to twice a week… its a great basic almost no fail bread! I’ve been making this since early 2011… its a very rare thing for me to buy a loaf from the store (unless I’m sick) I know people think making your own bread takes too much time… but they are wrong… you put about 10 mins in at the beginning and then its five mins here five mins there… its really just a lot of rising and baking time.
Try out this pretty simple recipe… only 6 basic ingredients!
Amish White Bread
Ingredients:
- 2 cups warm water (about 110-120 degrees)
- 2/3 cups white sugar
- 1 1/2 Tbls yeast
- 1 1/2 tsp salt
- 1/4 cup vegetable oil
- 6 cups flour
- Put sugar in bowl and add water
- Sprinkle yeast on top and let dissolve 5-15 minutes.
- Add salt, oil and half the flour mix together.
- Add remaining flour change to dough hook and mix.
- Pull out on lightly floured surface and knead shortly to form a soft round ball.
- Place in greased bowl flipping to cover both sides.
- Top with saran wrap or damp warm towel.
- Set aside in draft free area and let rise till doubles in size (about 1 hour).
- Remove cover and punch down.
- Lay out on lightly floured surface and cut in half.
- Flatten out in rectangle and jelly roll into a loaf.
- Pinch ends together and place in greased 9×5 bread pan.
- Cover and let rise till double in size (about 30 mins.)
- Pre-heat oven to 350 degrees.
- Once double in size bake for 25 minutes.
- Pull out and brush top with butter.
- Let rest for 10 minutes before removing to cooling rack.
*Baker’s notes: I’ve decreased the sugar down to 1/4 or 1/3 a cup … I’ve also cut the oil down to 2 TBLS or substituted the oil for butter and it’s all turned out great!!
For step by step tutorial follow photos.
(Note I forgot pictures of the first few steps… here’s the details)
Put sugar in bowl and add water give it a lil stir to dissolve and sprinkle yeast over the top… let it set till it gets foamy 5-15 mins then add the salt, oil & 3 cups flour and mix. If your using a mixer change it out to your dough hook and add the remaining 3 cups flour, mix till its formed a ball and pull it out… knead it a little more to form a soft round ball, place it into a greased bowl and flip it so its grease on both sides… top it with saran wrap or warm damp cloth let rise and follow the remaining directions on the other pictures!
Now you know why I make this weekly… I just can’t bring myself to buying bread from the store anymore!
If you get this down… try my Easy French Bread with dinner one night… So yummy!!
Try some of these quick recipes for a last minute dinner add on …
20 Minute Biscuits or 30 Minute Dinner Rolls
Recipe found on Allrecipes
160 responses to “Amish White Bread”
[…] Oh my word. 23. I’ve been making homemade bread every week. We have been using the recipe Amish White Bread from Scratch This with Sandy. It is very yummy and tastes just like white bread from the store, but is costing us much less to […]
Hey – just wondering if you’re using traditional or quick rise yeast?
Regular!! I buy it in bulk 2 lbs at a time… its cost about $4-$5 dollars that way and last me about 6 months!
What should i store my bread in if im making it to last instead of buying bread from the store?
I buy bread bags off Amazon… before that I use to wrap it in saran wrap!
Recycle your bread bags from the hot dog or hamburger buns, or anything else that is “clean”, I also reuse any freezer or storage bags that have only had “dry ” items in, saves lots of money over time,
This was really good! I forgot to add the oil until the end too and I thought it wouldn’t work but this turned out great for me!
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i appreciate that you print feature works great and i don’t get advertising along with the recipes or pictures. thanks
I will defiantly be trying this especially since we have 6 kids and 3 adults in the house i believe it will be a plus for me thank u
I also had 6 kids so used to make all my own bread, for a variation I used to flatten out a loaf, spread butter on it and sprinkle cinnamon sugar, and raisins, then roll it up and let it rise, and bake as usual.. the kids loved cinnamon raisin bread..
If it’s Real Amish why would you use a Food Processor????
It was just the name of the recipe. I don’t use a processor… I do use a mixer… I’ve also made this by hand plenty of times with just a bowl and a wooden spoon 😉
What makes it Amish?
I don’t know?? I didn’t name it! I got the recipe from allrecipes.com
If I only wanted one loaf can I just halve all the ingredients ?
Yes absolutely!
By any chance can this be made in the bread machine?
Yes it can… but you need to cut it in half I believe! Because this recipe makes two loaves! There are some comments in here about people using their bread maker with this recipe!
yes theres a few people that have commented on this recipe about doing it in the machine.
Did you try this in your bread maker?
If you use the breadmaker half the recipe to make one loaf!
Have you ever made it with wheat flour?
I’ve done 1/2 ap and 1/2 wheat before
Whole wheat flour has bran in it which acts like a knife cutting the gluten as it forms creating a non rising loaf. So most recipe’s have 1/4 cup whole wheat to 3/4 cup unbleached white. for the rising not the flavor.
can you make lots of doug and freeze it to use another time
Bread
Will gluten free flours (coconut, almond, etc.) Work ?
Have you made gluten free bread
no eileen i have not.
im trying that tomorrow, don’t forget to use gluten free yeast!! I have a dtr that has celiac disease.
email me at starreis@hotmail.com to remind me to post results
What did you grease the bowl with?
cooking spray
Reblogged this on Angels at Work Resale.
Looks great, can’t wait to try it.
There must be something wrong with your quantities. Two cups of water, six cups of flour – I got cake mix and glop everywhere. Kneed? – not a chance.
every once in a while i find myself using an extra 1/4 cup flour but not much more than that?! Bread dough likes a nice warm environment… Make sure to let your yeast get nice and foamy before you add the flour!
Worked great for me and I did cut the sugar back to 1/4 cup but added about 3 tbsp of honey to the yeast ! I used the large 3 lb bread maker we have in dough mode then pull it out and need it down a bit then into the pans, 1 loaf and a pan of buns! My wife and kids love it!
How do you make it nut be crumbly..mine is a little
crumbly..other than that it’s really good..I made a loaf of bread with half the dough and buns with the other and buns don’t seem to be crumbly
Make sure you’ve kneaded it real well… it shouldn’t turn out crumbly. Also have a pan of water in you oven while your baking… that may help too!
I had been looking for an alternative to a really good recipe I had been following and stumbled onto your site. My kids love this recipe so I’m sticking with it. Did cut the sugar back to three tablespoons and added in two tablespoons of local honey. For us older folks, I make a multigrain and thought I would experiment. Instead of AP flour, I ground 1 cup of oats in my small food processor. Then, ground 1/4 cup flax in a coffee grinder. I mixed this with 2 cups of whole wheat flour and 1 1/2 cup bread flour (for the extra oomf). Also, due to the whole wheat flour, a bumped the water to 3 cups. I used 1/4 cup of brown sugar (instead of white sugar) and 3 tablespoons of honey. This came out just as soft as the original, wonderful recipe. Thanks so much for sharing it! Love your sight. 🙂
What is the difference between bread flour and all purpose flour?
Bread flour has more gluten in it compared to AP. I have better rise on my loaves using it vs. the AP.
Thank you!!
Did you use regular all purpose flour or self rising?
AP!
Looks great! Have you tried freezing the cooked loaves? Does it affect the bread?
I have not on this recipe! We usually go through it pretty quickly! If your looking to freeze… I would suggest freezing the dough after its first rise!
Homemade bread freezes beautifully so I make the recipe by 4 times. Always freeze my homemade bread.
My son really hated the bread in the supermarket/superstores. I decided to try this recipe. I have been baking bread for years. This is one of the quickest and best I’ve come across. I’ve made this twice in the last week. I double wrap it and freeze it if it sticks around too long. (not normally does it last that long)
I have been making my own bread for 50+ years now and use a recipe similar to this one but triple the ingredients, I make 8 loaves at a time and it freezes very well, I’ve frozen it up to 2months with no problems. When my family was young I didn’t need to freeze it got eaten up pretty quick but now just 2 of us it gets frozen and my son makes it for me because I can’t kneed it like I used to.
Love Your recipes
Hi Sandy,
thanks for sharing. Have you ever thought of making the Cornell formula? it puts back the things in the flour which were processed out.
You need to just put it back on the counter and reshape it. Doesn’t hurt and will make the texture even finer. I always let my dough rise twice before it goes in the bread pans. I also do not add all the flour at once but make a “sponge”! Beat all the liquids and a portion of the flour and let it sit until it is bubbly then add the rest of the flour and knead!
It was working until the second rise in the loaf pans. It fell when I took off the siran wrap. What did I do wrong???
You may have let it raise to high.
Great recipe, many thanks for sharing it. As soon as flour goes on sale around here I’ll make a couple of loaves. I even read all the comments. Now I’m going to check out the rest of your blog!
Could I substitute whole wheat flour?
thanks!
yes
I’m going to give this a try it’s been years since I tried to make bread every time it would never turn out right. I thank you for the large font when I printed the directions very nice.
I tried this today and it is not rising…what am I doing wrong…my mom even tried to teach me and nothing..doesn’t rise…I can bake and cook anything else..just not anything with yeast…am I just not doing something right?
Rita you may have bad yeast? make sure your water is at about 110-120 degrees and you keep your rising dough in a draft free place… sometimes on cold days i’ll stick in in the oven with a warm bowl of water in there while its rising.
rita if your water temp is too hot, you may have killed the yeast, or check the outdate on the package,, the fresher the yeast the rise is better.. (faster), should not be hotter then luke warm.. (don’t know the temp hehe),
You want it between 110-120!
Can’t wait to try your bread sounds so good. How can I make 6loafts pl
LOVE IT
From what I have read I this article, I am I pressed. I will surely try the bread out. I love to bakes and even tho I am alone. I will share with my neighbors. Thanks for all the good tips also.
Is it okay to use self rising ?
I like to bake a lot ,I just wonder why no eggs are used.
Instead of using a bread pan you can pinch off 3 or 4 balls of dough, dip them in melted butter and place the three or four in a muffin pan, all in the same opening, and let rise then cook and it makes a great tear away muffin.
Can I use instant dry yeast vs active yeast? My local sams only had instant dry yeast. Any different directions as in measurement or when to mix it?
I’ve never used instant on this recipe! I would try it though… You may see you yeast foam up quicker and your rise may be faster? Let me know how it turns out!
I made this bread this afternoon and it is by far the BEST white bread I have ever made!! It will definitely be a staple at my house from now on! Thank you so much for sharing the recipe!!
Thanks Susan!
Tonight was the first time for just a loaf of bread. I’ve made cinnamon rolls, pies, cobblers, and bread from store bought dough! They came out looking perfect! My apartment smells incredible! I didn’t have any oil, but I had shortening, started to use shortening then the light bulb came on, butter! melted a quarter cup and let it cool down to 115. people who are having a hard time getting it to rise, just remember at 119 degrees yeast starts dying and upwards of 135 to 140 you kill all of it! Also when trying to speed things along I turn on my oven 170 and warm it. Also with the sarann wrap I draped a dish towel over the plastic to hold the heat in! And they rise quiicker!
Keeping the temperature happy is one of the biggest factors when working with bread!! Great drop and butter can always be substituted for oil 😉