Bread
Amish White Sandwich Bread
A soft, simple homemade sandwich bread made with warm water, sugar, yeast, salt, oil and bread flour — baked as two loaves for the week ahead.
Watch the video
From the video 5 Things I Always Prep Before A Busy Week. Watch on YouTube for the full walkthrough.
- Prep
- 30 minutes
- Cook
- 30 minutes
- Chill
- 1 hour 30 minutes
- Total
- 2 hours 30 minutes
- Serves
- 2 loaves
Ingredients
- 2 cups warm water (100°F to 110°F / 38°C to 43°C)
- ⅔ cup white sugar
- 1½ tablespoons active dry yeast
- 1½ teaspoons salt
- ¼ cup oil
- 6 cups bread flour
Instructions
- 1
In a bowl, dissolve the sugar in the warm water. Stir in the yeast and leave it to proof until foamy.
- 2
Add the oil.
- 3
Stir the salt into the flour, then add the flour gradually. Knead the dough lightly on a floured surface.
- 4
Place the dough in an oiled bowl and turn to coat. Cover and leave to rise for about 1 hour in a warm place, such as an oven with only the light on.
- 5
Punch the dough down, knead for a few minutes, and divide it in half. Shape into loaves and place in two well-oiled loaf pans.
- 6
Leave to rise for about 30 minutes, or until the dough is about 1 inch above the pans.
- 7
Remove the pans from the warm oven if used for rising, then heat the oven to 350°F (175°C). Bake for 30 minutes.
Notes & serving ideas
- This recipe makes two loaves — useful for sandwich prep through a busy week.
- Warm water should be about 100–110°F so the yeast can activate without being killed.
- Watch the credited Come Sit At My Table video for the full visual method.
