Amish White Bread Recipe
This traditional Amish White Bread Recipe makes two soft, fluffy loaves with a tender crumb and lightly sweet flavor. Made with simple pantry staples and shortening, this homemade bread is perfect for sandwiches, toast, and serving warm with butter and jam.
Ingredients
- 2 cups warm water (110°F)
- ⅔ cup granulated sugar
- 1 ½ tbsp active dry yeast
- 1 ½ tsp salt
- ¼ cup shortening
- 6 cups bread flour or all-purpose flour
Instructions
- In a large mixing bowl, combine the warm water and sugar. Stir until dissolved. Sprinkle the yeast over the top and let sit for 5–10 minutes until foamy.
- Add the salt and shortening. Stir to combine.
- Gradually add the flour, mixing until a soft dough forms.
- Turn the dough onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
- Punch down the dough and divide it into two equal portions. Shape into loaves and place in two greased 9x5-inch loaf pans.
- Cover and let rise again for 30–45 minutes, until the dough rises about 1 inch above the rims of the pans.
- Bake at 350°F for 25–30 minutes, or until golden brown and the loaves sound hollow when tapped.
- Remove from the pans and brush the tops with melted butter if desired. Cool completely before slicing.
Notes
- Shortening creates a soft texture and helps the bread stay fresh longer.
- For a more old-fashioned flavor, substitute lard for the shortening.
- Store wrapped at room temperature for up to 4 days or freeze for up to 3 months.