Recipe of the Week: Amish White Bread, by C.P.


  • 2 cups warm tap water (Let your wrist tell you the temp. It needs to be like a very warm baby bottle.)
  • 1 1/2 Tablespoon dry yeast
  • 2/3 cup sugar or less, depending on how sweet you want your bread
  • 1 1/2 teaspoon salt
  • 1/4 cup vegetable oil
  • 5-6 cups all-purpose flour


  1. In a small bowl to proof yeast, add water, yeast, and 1 tsp of the sugar. Let sit 10 minutes while mixing dry ingredients.
  2. Add 5 to 5 1/2 cups of the flour to mixer bowl.
  3. Add sugar, salt. Mix lightly, then add the oil and water.
  4. After yeast has proofed, add it to the dry ingredients.
  5. Mix with a dough hook on 3-4 speed for 8 minutes (by hand knead for 10 minutes) Add more flour if dough is too sticky a little at a time.
  6. Put in a lightly greased bowl, cover with plastic wrap and a towel, then set aside in a warm spot to rise for 45-60 minutes, until double in size. I like to use my oven that was turned on to 400 degrees for about 4 minutes then turned off.
  7. Punch down dough, then divide in half, squeeze dough well and roll into shapes of loaves.
  8. Place in two greased loaf pans and let rise 30-45 minutes.
  9. Turn oven on to 325 degrees, put pans in and bake for 35-40 minutes.
  10. Remove from oven and turn out loaves. Thump on bottom. Hollow sound means they are done.
  11. Cool on rack. Serve warm with butter.

Makes two loaves.


  • You can also use less sugar if desired. Replace sugar with honey, but will need a little more flour.
  • Replace white all-purpose flour with bread flour or fresh ground whole white wheat, but it will take longer to rise.

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