Amish White Bread
Posted On 1 November 2026
Being that this is Amish it feels weird to suggest using an electric stand mixer and an oven.
Amish White Bread
Easy white-bread recipe
Servings: 2 loaves
Equipment
- 1 Pedal-powered stand mixer (kidding)
- 1 coal-fired oven (just kidding)
Ingredients
- 14 grams yeast, instant or active (1½ tablespoons)
- 454 grams warm water (2 cups)
- 50 grams vegetable oil (¼ cup)
- 125 grams granulated sugar (⅔ cup)
- 720 grams bread flour (680g AP, 40g VWG) (6 cups)
- 9 grams sea salt (1½ teaspoons)
Instructions
- In the bowl of a stand mixer, add the yeast (14g) and the warm water (454g). Add a pinch of the sugar. Stir to combine.
- If using active (not instant) yeast, let sit for ~5-10 minutes until foamy. If using instant (not active) years, proceed to next step.
- In a bowl mix together the sugar (132g), flour (720g), and salt (9g).
- Add the oil (50g) to the stand mixer.
- Using the dough hook, run the mixer on low and add the flour/sugar/salt mixture a cup at a time until all added. Knead on low until all ingredients are combined. Move speed up to medium and knead 10-12 minutes until smooth.
- Place in a well-oiled bowl, turn to coat, cover with a damp cloth, and let rise until doubled — about an hour.
- Punch down and pour dough out onto a lightly floured surface. Knead for a few minutes then divide in half. Should be about 700 grams each.
- Shape into loaves and place into two well-oiled 9×5" pans — these are also called 1¼ pound pans for some reason, even though 700 grams is 1.5 pounds.
- Let rise about 20 minutes.
- Heat oven to 350℉ (175℃)
- While the oven is heating the loaves should rise the rest of the way until they're just at the rim.
- Optional: Before putting the loaves into the oven dust with white rice flour and slash a couple of times diagonally with a lame.
- Bake loaves until golden brown, ~30-35 minutes.
- Let cool 5-10 minutes in the pan and then turn out onto a wire rack to cool completely.