This bread is incredibly versatile and beginner-friendly, making it perfect for anyone who wants to start baking at home. The touch of sweetness sets it apart from standard sandwich bread, while the texture stays light and pillowy. It’s ideal for everyday use and tastes just as good fresh out of the oven as it does the next day. Plus, the recipe makes two loaves, so you’ll always have extra to share or freeze.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Warm water
Granulated sugar
Active dry yeast
Salt
Vegetable oil or melted butter
All-purpose flour or bread flour
Directions
In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top and let sit until foamy, about 5–10 minutes.
Stir in salt and oil, then gradually add flour, one cup at a time, mixing until a soft dough forms.
Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic.
Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
Punch down the dough and divide into two equal parts. Shape each into a loaf and place into greased loaf pans.
Cover and let rise again until doubled, about 30–40 minutes.
Bake at 350°F (175°C) for 30–35 minutes, or until golden brown and hollow-sounding when tapped.
Brush the tops with melted butter if desired, and cool on wire racks before slicing.
Servings and timing
This recipe makes 2 loaves, serving about 24 slices total. Prep and rising time is around 2 hours, and baking takes 30–35 minutes.
Variations
Substitute honey for sugar for a richer, more natural sweetness.
Use whole wheat flour for a heartier, more rustic loaf.
Add oats or seeds on top before baking for texture and flavor.
Mix in raisins or cinnamon for a slightly sweet breakfast bread.
Replace vegetable oil with butter for extra richness.
Storage/Reheating
Store the bread at room temperature in an airtight bag or container for up to 4 days. For longer storage, freeze loaves or slices for up to 3 months. To reheat, toast individual slices or warm a loaf in the oven at 300°F (150°C) for 10–15 minutes.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, instant yeast can be used without proofing. Just mix it directly into the flour.
How do I know when the bread is done baking?
The crust should be golden, and the loaf should sound hollow when tapped on the bottom.
Can I knead the dough in a stand mixer?
Yes, use the dough hook attachment and knead for 5–6 minutes.
Can I freeze the dough instead of the baked bread?
Yes, freeze after the first rise. Thaw overnight in the refrigerator, then shape, rise, and bake.
Why did my bread turn out dense?
Dense bread may result from not kneading long enough, adding too much flour, or not letting the dough rise fully.
Can I make smaller loaves with this recipe?
Yes, simply divide the dough into more portions and reduce baking time slightly.
Do I need bread flour for this recipe?
No, all-purpose flour works well, but bread flour will give the bread a chewier texture.
Can I add milk instead of water?
Yes, using warm milk creates a richer, softer loaf.
Should I brush the top with butter?
It’s optional but recommended for a softer crust and extra flavor.
Can I make this bread without sugar?
Sugar helps feed the yeast and adds flavor, but you can reduce it or replace it with honey.
Conclusion
Amish country bread is a timeless recipe that combines simplicity with heartwarming flavor. With its tender texture and slightly sweet taste, it’s perfect for everyday meals, whether as sandwich bread, toast, or a side to soups and stews. This reliable, comforting recipe is one you’ll want to bake again and again.
Amish Country Bread is a soft, fluffy, and slightly sweet homemade bread that’s perfect for sandwiches, toast, or enjoying warm with butter. This traditional recipe is easy to make and produces two comforting loaves with a golden crust and pillowy crumb.
Author:Catherine
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:2 hours 15 minutes
Yield:2 loaves (about 24 slices)
Category:Bread
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups warm water (110°F/45°C)
2/3 cup granulated sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil or melted butter
6 cups all-purpose flour or bread flour
Instructions
In a large bowl, dissolve the sugar in warm water. Sprinkle yeast over the top and let sit for 5–10 minutes until foamy.
Stir in salt and oil, then gradually add flour one cup at a time, mixing until a soft dough forms.
Turn dough out onto a floured surface and knead for 8–10 minutes until smooth and elastic.
Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place until doubled, about 1 hour.
Punch down the dough, divide in half, shape into loaves, and place into two greased 9×5-inch loaf pans.
Cover and let rise again for 30–40 minutes, until doubled in size.
Bake at 350°F (175°C) for 30–35 minutes, or until golden brown and hollow-sounding when tapped.
Optional: Brush tops with melted butter and cool on wire racks before slicing.
Notes
Substitute honey for sugar for a natural sweetness.Use whole wheat flour for a rustic version.Add oats, seeds, or cinnamon for variation.Replace oil with melted butter for a richer loaf.This recipe yields two loaves — perfect for freezing or gifting.
