The smell of homemade bread is reason enough to dive into the world of baking it. And, because this recipe for Classic Amish White Bread is so easy, you just might give up buying store-bought white bread forever.
I mean really, is there a better aroma than freshly baked homemade bread? Nah, I don't think so.
And when it's coming from your own oven in your own kitchen, made from dough you yourself mixed from scratch, it smells and tastes even better.
Homemade bread can be intimidating, I can't lie. There are definitely bread recipes out there that I can't even look at because they give me anxiety just thinking about attempting them, but this recipe is certainly not one of them.
Go ahead, dive in! The water's warm over here in the deep end of the Amish white bread-making pool. You'll never look back down that grocery store bread aisle again.
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How to Make Amish White Bread
To make this recipe, you need only a few ingredients, most of which you probably already have in your pantry.
If you don't already, buy yourself a bag of yeast rather than those little packets. I like Saf-Instant Yeast.
This yeast comes in a big vacuum-sealed bag and once opened, it keeps really well in the fridge for a good long while. I also choose to use King Arthur Bread Flour. It has a high protein content which produces higher, loftier loaves. Yum!
The perfect homemade bread for Toast
I started making this Amish White Bread recipe about 6 months ago and since then, I've made it just about every two weeks. My kids love this bread!
They eat it toasted for breakfast slathered in their favorite butter, the salted whipped kind (I buy organic so I can say to all the butter nay-sayers, "well, at least it's organic!"). They eat it as an after school snack, again, slathered in whipped butter.
And sometimes they have it for dinner slathered in butter and fried in a pan with a couple slices of good ol' American cheese melted in the middle. Now, I have yet to get them to eat it with the crust intact. You win some, you lose some...
But, I do know for a fact that the crust on this homemade bread is buttery, soft, and definitely a hit, at least amongst those of us over the height of 48 inches tall!
Tips for Making Homemade White Bread
A few tips for making this recipe:
- Start by dissolving the sugar in warm water - it's important that the water is about 110 degrees F otherwise the sugar won't dissolve fully and the yeast won't bloom well (aka, get all foamy and active). I use a whisk to incorporate the sugar then sprinkle the yeast on top and give it a quick stir
- To proof the dough (don't be scared! It's actually quite easy and just involves a lot of patience), drizzle some vegetable oil into a clean bowl (I use a silicone brush to spread the oil all around the bowl) then take a kitchen towel, run it under warm water to saturate it, wring it out, and place it over the bowl to cover the dough. Set your oven to 350 degrees F for one minute (no longer!), turn the oven off, and stick the covered dough inside with the oven light on. This creates a great environment in which to proof your dough
- Here's a great tutorial on shaping the dough into loaves
- Remove your proofed loaves from the oven about 10 minutes before they've fully risen so that you may preheat the oven for baking, otherwise you risk over-proofing your dough if you wait until the second proof has completed before preheating
If this is your first attempt at baking your own bread, let me know how it turned out! I think you'll find it worth the effort. Enjoy!
And, if you love another kind of bread (sweet, quick breads) check out my Easy Peasy Deliciously Moist Banana Bread Recipe. It's my go-to when I have some extra ripe bananas on hand!
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24 servings per container
- Amount Per ServingCalories167
- % Daily Value *
- Total Fat
- Saturated Fat 1.0g 5%
- Sodium 147.2mg 7%
- Total Carbohydrate
- Dietary Fiber 1g 4%
- Sugars 5.7g
- Protein 4.4g 9%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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