Homemade Amish Sweet Bread Recipe with Step by Step Instructions

Name: Homemade Amish Sweet Bread Recipe with Step by Step Instructions
Prep time: 105 min
Cook time: 30 min
Total time: 135 min
Yield: 2 loaves
Ingredients: 2 cups water; 2/3 cups sugar; 1 1/2 tablespoons yeast; 1 1/2 teaspoons salt; 1/4 cup vegetable oil; 5 1/2 to 6 cups All purpose flour

Have you ever wanted to make your own bread but you’ve felt intimidated by the yeast process? I have. I have conquered that fear and I want you to also! Or maybe you are already an expert and just want a good homemade Amish Sweet Bread recipe, that’s fine too. I am here to please!

First, let me give a special shout out to my dear friend Kim for coming to my house and walking me through this scary process. She was brave enough to conquer this on her own and offered to hold my hand through the process. Isn’t easier when you have a friend by your side? Sure it is. Thanks Kim! Love ya girl!

There is a printable version of this recipe at the very bottom of this post.

Homemade Amish Sweet Bread Recipe Ingredients

2 cups water
2/3 cups sugar
1 1/2 tablespoons Active Dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
5 1/2 to 6 cups all purpose flour
two large bowls
dough cutter
2 bread loaf pans

Note: If you find you make this recipe often, I highly suggest investing in some really good bread loaf pans such as the Cuisinart 9-Inch Chef’s Classic Nonstick Bakeware Loaf Pans. They will last you a very long time.

Homemade Amish Sweet Bread Recipe Step by Step Instructions

Heat 2 cups of water to 110℉. If you don’t have a thermometer try this tip. It works every time. Heat up 1/2 cup of water in a microwave safe bowl for one minute. This will boil the water. Then add tap water from the faucet until you reach 2 cups of water.

Add the sugar to the water you just heated and stir it.

Add the active dry yeast to the sugar water and let it set for exactly 10 minutes. It will become frothy. See before and after photos below.

How long can you keep yeast in the freezer you ask?

Once your package or jar is opened the yeast must be refrigerated or frozen in an airtight container. Under these conditions, we recommend using the Dry Yeast within 4 months after opening if refrigerated, or within 6 months after opening if frozen. The yeast will go dormant in the freezer. Just allow it to set out for about 10 minutes before you use it.

Mix in the oil and salt into the yeast liquid.

Slowly add one cup of flour at a time to this yeast mixture. You might not use all of the flour. It depends on how wet the dough is towards the end. You want to get to a good non-sticky dough consistency and it will form a ball.

Once the dough forms a ball, you will need to knead the dough for about 5 minutes. Sprinkle the surface with flour before you begin. When you feel the dough get sticky, sprinkle more flour over the top of the dough as you are kneading it. When this process is over you should be able to lift a small piece of the dough without it tearing. (see the photo)

Spray a large bowl with non stick cooking oil and place the dough into the bowl. Cover this bowl with a damp towel.

Let this dough rise for about 1 hour or until it has doubled in size.

After the dough has risen, punch the middle part of the dough and pull the dough from the sides of the bowl.

Use a dough cutter and split the dough into two equal parts and place them in a greased loaf pan. Shape them into the size of your pan.

Let these loaves sit uncovered for another 3o minutes to rise again.

Now place them in a preheated oven at 350℉ for about 30 minutes or until they are cooked thoroughly. If you are using a cast iron bread pan you will need to bake these loaves after 5 minutes or so. The crust comes out amazing with cast iron but it does take a little longer to bake. I love cast iron because it cooks so evenly.

Feel free to Pin It on Pinterest for later. I promise, you will NEVER want to lose this recipe.