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Top-down view of two golden loaves of bread cooling on a wire rack on the white marble countertop. The loaves have a beautiful golden crust, and the scene highlights the cooling process before slicing and serving.

Amish Sweet Bread

This classic homemade bread recipe is easy to make and yields two soft, fluffy loaves with a golden crust. Perfect for sandwiches, toast, or just enjoying fresh out of the oven with butter! The recipe involves minimal ingredients and is great for beginners or seasoned bakers alike.
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Prep Time 20 minutes
Cook Time 30 minutes
Additional Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Course bread
Cuisine American
Servings 2 loaves

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • 9x5-inch loaf pans (2)
  • Oven
  • Damp cloth
  • Baking surface (for kneading)

Ingredients
  

  • 2 cups warm water 110 degrees F/45 degrees C
  • ⅔ cup white sugar
  • 1 ½ tablespoons active dry yeast
  • ¼ cup vegetable oil
  • 1 ½ teaspoons salt
  • 6 cups bread flour

Instructions
 

  • Prepare Yeast Mixture: Dissolve sugar in warm water, stir in yeast, and let proof for 5-10 minutes until frothy.
    Top-down view of a mixing bowl with 2 cups of warm water and ⅔ cup of white sugar being stirred. 1 ½ tablespoons of active dry yeast are sprinkled over the water, and the mixture is frothy and bubbly, indicating proofing.
  • Mix Dough: Add oil and salt to the yeast mixture. Gradually mix in flour until a dough forms.
    Top-down view of the proofed yeast mixture in the mixing bowl, with ¼ cup of vegetable oil and 1 ½ teaspoons of salt being added. The oil is slightly pooling on the surface, ready to be incorporated.
  • Knead: Knead dough on a floured surface until smooth, about 5-7 minutes.
    Top-down view of a floured surface with dough being kneaded by hand. The dough is soft and elastic, with flour preventing sticking. The scene captures the kneading process, showing the dough becoming smooth.
  • First Rise: Place dough in an oiled bowl, cover, and let rise for 1 hour until doubled in size.
  • Shape & Second Rise: Punch down, divide into two loaves, and place in oiled pans. Let rise for 30 minutes.
    Top-down view of the risen dough being punched down and divided into two loaves, placed in oiled loaf pans for the second rise. The smooth, evenly shaped dough is rising for 30 minutes before baking.
  • Bake: Preheat oven to 350°F and bake loaves for 30 minutes until golden brown. Cool before serving.
    Top-down view of two loaf pans inside the oven at 350°F. The dough is rising and turning golden brown, filling the kitchen with aroma. The focus is on the golden tops of the bread as they bake.