There’s something about pulling a loaf of homemade bread from the oven that’s extra special. My grandmother used to bake this yeast bread every Saturday morning. And I’d wake up to that mouth-watering yeasty smell drifting through the hallway. This Amish bread brings me right back to her kitchen table, where we’d tear off chunks while the loaf was still steaming.
This recipe turns out soft loaves with a light golden crust and just enough sweetness to make it the perfect white bread for sandwiches or toast. It’s the kind of bread that makes store-bought seem sad by comparison. And honestly, once you realize how simple it is to make, you’ll wonder why you ever paid four dollars for a bag of bread.
Baking scratch bread isn’t something a lot of people do anymore. This recipe came to me through my aunt, who got it from a neighbor who grew up in Amish country. I’ve made small changes over the years to suit my family’s taste, but the bones of it are the same.
I make this on Sunday afternoons when the kids are home. They love watching the dough rise and always fight over who gets the heel of the loaf. It’s become one of those little traditions that makes our weekends feel complete.
Why You’ll Love This Recipe
This is the kind of bread that makes you feel like you’ve got your life together, even when you don’t.
- Uses pantry staples: Flour, sugar, yeast, oil, salt. You probably have everything already.
- No fancy equipment needed: A bowl, a pan, and your own two hands will get it done.
- Freezer-friendly: Make a double batch and stash one loaf for later.
- Kid approved: Even picky eaters will demolish this bread.
- Budget-friendly: Two loaves for a fraction of what you’d spend at the store.
Ingredient Notes and Substitutions
You can tweak this recipe to work with what you’ve got on hand.
- Active dry yeast: This is what gives the bread its rise. Instant yeast works too, but skip the blooming step if you go that route. Be sure to check the expiration date on your yeast. If you’re like me, you may go too long without making bread, and yeast doesn’t keep forever.
- All-purpose flour: Bread flour will give you a chewier texture if that’s your thing. All-purpose flour keeps it soft.
- Vegetable oil: Canola, melted butter, or even olive oil will work. if you use these, you may get a slightly different flavor. Not much, though.
- Granulated sugar: Feeds the yeast and adds that subtle sweetness. Honey can sub in, just use a bit less.
- Salt: Don’t skip this. It controls the yeast and brings out flavor. Without it, the bread tastes flat.
Tips for Success
A few things I’ve learned from making this bread more times than I can count.
- Check your water temp: Too hot and you’ll kill the yeast. Too cold and it won’t activate. Aim for 110 degrees, like a warm bath.
- Don’t rush the rise: Give it the full hour. Bread needs time to develop flavor and texture.
- Grease your pans well: Nothing worse than bread that sticks. Butter or cooking spray both work.
- Let it cool before slicing: I know it’s hard, but give it at least 15 minutes. Cutting too soon makes it gummy.
Storage and Reheating
Wrap your bread tightly in plastic or slide it into a zip-top bag with the air squeezed out. It’ll keep on the counter for 2 to 3 days. If you need it to last longer, pop it in the fridge where it’ll stay fresh for up to 5 days.
For freezing, make sure the loaf has cooled all the way down first. Wrap it tight in plastic, then again in foil or a freezer bag. It’ll hold up for about 3 months.
To reheat, let frozen bread thaw on the counter or overnight in the fridge. Toast slices or warm the whole loaf in a 300-degree oven for 10 minutes.
Serving Suggestions
Slice this sweet bread thick for grilled cheese or thin for tea sandwiches, topped with butter. It’s great toasted with butter and jam for breakfast.
This bread makes killer French toast, too. The slight sweetness pairs with maple syrup like they were meant for each other. The perfect weekend breakfast!
FAQs
How long does this whole process take?
About 2 hours, start to finish. Most of that is rise time, where you’re not doing anything, so it’s pretty hands-off once the dough comes together.
Why didn’t my bread rise?
Usually this means the yeast died. Either the water was too hot, the yeast was expired, or it didn’t get enough time to bloom. Always check the expiration date on your yeast and make sure that water is warm but not scalding.
Notes
When my kids were little, I’d let them help punch down the dough. They thought it was the funniest thing, watching it deflate under their tiny fists. Now they’re older and still ask for “the bread we punch” at least once a month.
White Sandwich Bread
Ingredients
- 2 cups Water warmed precisely to 110°F
- 2/3 cup Granulated Sugar
- 1 1/2 Tbsp Active Dry Yeast
- 1 1/2 tsp Salt
- 1/4 cup Vegetable Oil or melted coconut oil for a subtle hint of flavor
- 5 1/2 to 6 cups All-Purpose Flour
- The Softener: 2 Tbsp Salted Butter melted (for brushing post-bake)
Instructions
- In a large bowl, whisk together the warm water and granulated sugar until the sugar is fully dissolved. Sprinkle the yeast over the surface and let it sit for 10 minutes. The yeast will feed on the sugar, creating a thick, frothy foam—this is the secret to the bread’s light, sweet structure.
- Once foamy, stir in the vegetable oil and salt.
- Add the flour one cup at a time, mixing well after each addition. Stop adding flour as soon as the dough pulls away from the sides of the bowl. It should be slightly tacky to the touch; adding too much flour will make the bread dense.
- Turn the dough out onto a floured surface. Knead for 5–7 minutes until it becomes smooth and elastic. You can test this with the “poke test”—if you poke the dough and it springs back quickly, it’s ready.
- Place the dough in a greased bowl, cover with a warm, damp cloth, and let it rise in a warm place for 1 hour. It should double in size.
- Gently punch down the dough to release large air bubbles. Divide the dough into two equal portions. Roll each into a log shape and place into two well-greased loaf pans.
- Cover the pans and let the dough rise for another 30–45 minutes until it has risen about an inch above the rim of the pans.
- Bake at 350°F for 30 minutes. The tops should be a light golden brown and the loaves should sound hollow when tapped on the bottom.
- As soon as you remove the loaves from the oven, brush the tops generously with the melted salted butter. This prevents the crust from hardening and adds a savory-sweet finish to every slice.
