Amish White Bread – Sweet



  • 2 cups warm water (just before a boil)
  • 2/3 cups white granulated sugar
  • 1 1/2 TBSP dry active yeast
  • 1 1/2 TSP salt
  • 1/2 cup vegetable oil
  • 5-6 cups bread flour


  • Mix warm water and sugar in a large bowl until sugar is dissolved. Add the yeast to warm water/sugar mix. Set aside to let proof (until it gets a froth on top of the water).
  • Add in vegetable oil and stir. (not too much stirring, just to mix)
  • Add in about 4-5 cups of the flour and the salt to the liquid mixture. (Do NOT add the salt to the flour before adding to the liquid mixture, as you may not use all of the flour). Stir the dough until it pulls away from the sides of the bowl. Continue to add flour until this happens.
  • Flour your surface. Put the dough onto the floured surface and knead until the mixture is no longer sticky. You will know that it is ready when you push your finger into the dough, it springs back.

After first rising

  • Once no longer sticky, put the dough back into the bowl and cover with a damp (wet and ring out water) towel and allow to rise for 1 hour.
  • Put the dough back onto a floured surface and knead once again. Separate into two equal halves. Add a little more flour if needed. Roll these two halves into log like shapes to fit into your greased loaf pans. (I sprayed with PAM spray)

Before rising again…

After second rising. Ready to go into the oven. 

  • Cover with damp towel again, and allow to rise in loaf pans for an additional 45 minutes.
  • Bake at 350 degrees F for 30 minutes.
  • Take out of the pans right away and place on rack. It will get soggy if left in the pans.

Finished Bread. Yummy..