Amish White Bread


  • 2 cups warm water (110°F/45°C)
  • 2/3 cup white sugar
  • 1 1/2 tablespoons active dry yeast
  • 1 1/2 teaspoons salt
  • 1/4 cup vegetable oil
  • 6 cups bread flour


  1. In a large bowl, dissolve the sugar in warm water, and then stir in the yeast. Allow to proof until the yeast resembles a creamy foam, about 5-10 minutes.
  2. Mix salt and oil into the yeast mixture. Gradually add the flour one cup at a time, stirring well after each addition.
  3. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.
  4. Place the dough in a well-oiled bowl, and turn to coat the surface. Cover with a damp cloth and allow to rise in a warm place until doubled in bulk, about 1 hour.
  5. Punch down the dough and divide it into two equal parts. Shape into loaves and place into two well-oiled 9×5 inch loaf pans. Allow to rise for 30 minutes, or until the dough has risen 1 inch above the pans.
  6. Preheat oven to 350°F (175°C). Bake for 30 minutes, or until the tops are golden brown and the loaves sound hollow when tapped.
  7. Remove from pans and let cool on a wire rack before slicing.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 2 hours 20 minutes (including rising time)

Kcal: 160 kcal per slice | Servings: 24 slices (2 loaves)

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