Homemade Amish Sweet Bread

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Golden on the outside with a soft, tender crumb inside, Homemade Amish Sweet Bread is the ultimate comfort loaf. Its delicate sweetness and pillowy texture make it perfect for everything from morning toast to an indulgent afternoon sandwich. Baked to perfection, it fills your kitchen with the nostalgic aroma of warm bread — the kind that instantly makes a house feel like home.

This bread is beloved for its simplicity and satisfying richness, achieved without any complicated steps or hard-to-find ingredients. With just a few pantry staples and a little patience, you’ll be rewarded with a beautiful loaf that’s as versatile as it is delicious.

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Why You’ll Love This Homemade Amish Sweet Bread

This bread is ideal for beginners and seasoned bakers alike. It offers a perfect balance of flavor and texture — slightly sweet, soft, and chewy with a golden-brown crust. It requires minimal kneading and can be made without a stand mixer. Whether you’re looking for an easy baking project or a dependable homemade bread for daily use, this recipe delivers.

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Preparation Phase & Tools to Use

To make this Amish sweet bread successfully, you’ll need a few key tools:

• Mixing bowls: One large for combining the dough and one smaller for proofing the yeast.
• Measuring cups and spoons: Accuracy is important for proper rise and texture.
• Wooden spoon or silicone spatula: For gently mixing the dough.
• Loaf pan (9×5 inch): Essential for shaping and even baking.
• Kitchen towel or plastic wrap: To cover the dough while it rises.
• Oven thermometer (optional but helpful): Ensures your oven is at the right temperature for baking.

Each tool plays a specific role in helping you achieve the ideal rise, structure, and finish for your bread.

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Preparation Tips

Make sure your yeast is fresh and active—this is crucial for a good rise. Warm water should be around 105–110°F (not hot, or it will kill the yeast). Let the dough rise in a warm, draft-free area until doubled in size. Patience during proofing is key for that soft, airy interior. If the top browns too quickly while baking, lightly cover the loaf with foil halfway through. Always let the bread cool before slicing to avoid a gummy texture.

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Ingredients for this Homemade Amish Sweet Bread

• 2 cups warm water (about 105°F/40°C)
• 2/3 cup granulated sugar
• 1 1/2 tablespoons active dry yeast
• 1 1/2 teaspoons salt
• 1/4 cup vegetable oil or melted butter
• 5 1/2 to 6 cups all-purpose flour, divided
• Extra butter (for brushing the top, optional)

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Step 1: Activate the Yeast

In a small mixing bowl, dissolve the sugar in the warm water. Sprinkle the yeast over the top and let it sit for 5–10 minutes until it becomes frothy. This shows the yeast is active and ready to work.

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Step 2: Mix the Dough

In a large bowl, combine the yeast mixture with salt, oil, and 3 cups of the flour. Stir with a wooden spoon or spatula until it forms a sticky batter. Gradually add more flour, 1/2 cup at a time, until a soft dough begins to form and pulls away from the sides of the bowl.

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Step 3: Knead the Dough

Turn the dough out onto a floured surface. Knead for about 6–8 minutes, adding flour as needed to prevent sticking. The dough should be soft, elastic, and only slightly tacky to the touch.

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Step 4: First Rise

Place the kneaded dough into a lightly greased bowl. Turn it once to coat the top. Cover with a damp kitchen towel or plastic wrap and let it rise in a warm spot until doubled in size, about 1 to 1.5 hours.

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Step 5: Shape the Loaf

Once risen, punch down the dough gently to release air. Turn it onto a clean surface and shape it into a loaf. Place it into a greased 9×5-inch loaf pan, smoothing the top.

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Step 6: Second Rise

Cover the loaf again and let it rise for 30–40 minutes, or until it domes about 1 inch above the pan’s rim. Preheat your oven to 350°F (175°C) during this time.

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Step 7: Bake

Bake the loaf for 28–32 minutes or until the top is golden brown and the bread sounds hollow when tapped. If using a thermometer, the internal temperature should read about 190°F (88°C).

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Step 8: Cool and Serve

Remove the bread from the oven. Let it rest in the pan for 5 minutes, then transfer it to a wire rack. Optional: Brush the top with butter for a glossy, soft crust. Allow it to cool completely before slicing for best texture.

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Notes

This bread is lightly sweet and can be easily adapted. You can reduce the sugar slightly if you prefer a more neutral flavor or increase it for a dessert-style loaf. The dough is quite forgiving, so even beginner bakers can achieve good results. It’s also versatile enough to be used as dinner bread, French toast, or sandwich slices. Letting the bread cool before slicing is important, as this allows the crumb to finish setting for a clean cut and better texture.

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Watch Out for These Mistakes While Cooking

• Overheating the water: Water that’s too hot will kill the yeast, preventing the dough from rising properly.
• Adding too much flour: This can result in a dense, heavy loaf. Add flour gradually and stop when the dough is soft and slightly tacky.
• Under or over-proofing: Rushing or forgetting the rise time affects the texture and flavor. Always wait until the dough has doubled before shaping or baking.
• Skipping the second rise: The second rise gives the loaf its final shape and lightness. Don’t skip it.
• Cutting too early: Cutting into warm bread traps moisture and can make it gummy. Cool completely for best results.

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Storage Instructions

Store the cooled Amish Sweet Bread in an airtight container or bread bag at room temperature for up to 3 days. For longer storage, slice the loaf and freeze individual slices in a zip-top bag. You can toast slices straight from the freezer or let them thaw at room temperature. Avoid refrigerating the bread as it tends to dry it out faster.

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Estimated Nutrition

Per slice (based on 12 slices per loaf):

• Calories: 190
• Carbohydrates: 34g
• Protein: 4g
• Fat: 4.5g
• Saturated Fat: 1g
• Cholesterol: 0mg (if using oil)
• Fiber: 1g
• Sugar: 6g
• Sodium: 250mg

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Frequently Asked Questions

Can I make this bread without a loaf pan?

Yes, you can shape it free-form and bake it on a baking sheet, but it may spread more and have a less uniform shape.

What’s the difference between Amish sweet bread and brioche?

Amish sweet bread is simpler and uses oil or butter, whereas brioche includes eggs and more fat, resulting in a richer flavor.

Can I use whole wheat flour instead?

You can substitute up to half of the all-purpose flour with whole wheat flour. Any more may make the loaf denser.

How do I know if my yeast is still good?

It should foam up when mixed with warm water and sugar. If there’s no activity after 10 minutes, discard and use fresh yeast.

Can I make the dough in advance?

Yes, you can let it rise in the fridge overnight for the first proof. Bring it to room temperature before shaping and baking.

How do I make it more buttery?

Swap the oil for melted unsalted butter and brush the loaf with more butter as it cools.

Why did my loaf collapse after baking?

It may have over-proofed or the oven temperature was too low. Always check your oven with a thermometer if unsure.

Can I add cinnamon or raisins?

Definitely! Mix in up to 1 cup of raisins or swirl cinnamon sugar into the shaped dough before the second rise.

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Conclusion

Homemade Amish Sweet Bread is a timeless and crowd-pleasing loaf that’s as easy to make as it is delicious. Its soft crumb, subtle sweetness, and versatility make it a must-have in your baking rotation. Whether you’re enjoying it warm with butter or using it as the base for a rich French toast, this bread always delivers.

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