Can I use active dry yeast instead of instant yeast?

Yes, but you'll need to proof it in the warm water with a pinch of sugar for 10 minutes before adding the remaining ingredients.

Why is my bread dense instead of fluffy?

This usually happens when the yeast is old or inactive, or if the water temperature was too hot and killed the yeast. Always use a thermometer to hit that 110-120°F sweet spot.

Can I make this Amish white bread without a stand mixer?

Absolutely! Knead by hand on a floured surface for about 10-12 minutes until the dough becomes smooth and elastic. It's a great arm workout.

Perfect Amish White Bread Recipe - Soft Homemade Loaves in 6 Easy Steps

Perfect Amish White Bread

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Classic homemade white bread with soft tender texture and mild sweetness. Perfect for beginners using simple pantry ingredients.

Author: Sarah Mea Carter
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 2 hours 40 minutes
Yield: 1 loaf (12 slices) 1x
Category: Bread
Method: Bake
Cuisine: American

Ingredients

Scale

1 cup warm water (110-120°F)
1 packet instant yeast (about 2 1/4 teaspoons)
1/3 cup sugar
3 cups all-purpose flour
3/4 teaspoon salt
2 tablespoons canola oil
2 tablespoons unsalted butter (melted, for brushing)

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Instructions

Combine warm water, sugar, and instant yeast in bowl and let sit for 10 minutes until foamy and bubbly.
In stand mixer fitted with dough hook, combine flour and salt. Pour in yeast mixture and canola oil, then mix on low speed until shaggy dough forms.
Increase speed to medium and knead for 10 minutes until dough becomes smooth, elastic, and pulls away from bowl sides.
Shape dough into smooth ball and place in lightly greased bowl, turning once to coat. Cover with clean kitchen towel and let rise at room temperature for 60-90 minutes until doubled in size.
Press two fingers into dough. Indentation should slowly spring back halfway when ready.
Gently turn risen dough onto lightly floured surface and shape into log that fits snugly in greased loaf pan.
Place shaped dough in pan, cover loosely with kitchen towel, and let rise for 50-60 minutes until it crests slightly above rim of pan. Preheat oven to 350°F halfway through second rise.
Bake for 25-30 minutes until top is golden brown and loaf sounds hollow when tapped on bottom.
Remove from oven and immediately brush top with melted butter. Let cool in pan for 10 minutes.
Turn out onto wire cooling rack and let cool completely before slicing.

Notes

Use all-purpose flour for classic soft tender crumb. Water temperature is critical at 110-120°F to activate yeast without killing it.
Knead dough for full 10 minutes to develop proper gluten structure. Let bread cool completely before slicing to prevent gummy compressed slices.

Nutrition

Serving Size: 1 slice
Calories: 140 kcal
Sugar: 6 g
Sodium: 150 mg
Fat: 3 g
Saturated Fat: 1 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 5 mg

Find it online: https://www.benefitiany.com/amish-white-bread/