Imagine a loaf so amazing that even your toaster will do a double-take. Behold the marvel that is Amish White Bread—a bread so delightfully fluffy and subtly sweet, it could charm the crust off a baguette.
Originally published April 2014. Last updated February 13, 2025 for more helpful information.
Table of Contents
- 🎥 Watch and cook: step-by-step video tutorial
- 🗝️ Key takeaways: why this recipe is your new favorite
- 🧾 Gather your ingredients: what you'll need
- 🔪 Step-by-step guide: instructions for success
- 🥫 How to store leftover Amish white bread
- 📖 Make it your own: yummy variations
- 🍞 Do I have to use bread flour?
- 💭 Insider tips: things to know
- 🍴Must have tools: essential equipment
- 🎈 Help it rise!
- 👩🍳 Let's answer those questions: FAQs
- 📚 More Southern comfort: related recipes you'll love
- 📖 Recipe
- 💬 Comments
This isn't just any bread; it's the bread that turns mere sandwiches into culinary masterpieces and humble toast into a breakfast gala. With a golden crust that gives way to a pillowy interior, each slice whispers tales of cozy kitchens, colorful aprons, and time-honored traditions. Ready to embark on a baking adventure that promises both simplicity and scrumptiousness? Let's stroll into the world of Amish White Bread, where every bite is a nod to comfort and nostalgia.
🎥 Watch and cook: step-by-step video tutorial
Hey y'all! Ready to embark on a flour-dusted adventure? Join me in this video as we demystify the art of crafting the perfect Amish White Bread. From mixing the dough to achieving that golden crust, I'll guide you through each step with tips, tricks, and a peek into my life. Let's turn your kitchen into a bakery and fill your home with the irresistible aroma of freshly baked bread. Hit play, and let's get baking!
🗝️ Key takeaways: why this recipe is your new favorite
Hold onto your oven mitts, folks! With over 2,000 five-star reviews and a chorus of enthusiastic comments, this Amish White Bread recipe isn't just a hit—it's a breadwinner!
- Soft and Versatile: Craving that soft, pillowy texture reminiscent of your favorite store-bought loaf? Look no further! This bread is your new go-to for everything from morning toast to lunchtime sandwiches.
- Rise to the Occasion: Struggling to achieve that lofty, fluffy rise? Don't fret! Check out our 'Help it Rise' section below for top tips to elevate your baking game.
- Cold Kitchen Conundrum: Is your dough playing hard to get in the rising department, especially in a chilly kitchen? Dive into our expert advice on speeding up the rise, even when the thermostat's not on your side!
You've got this!
🧾 Gather your ingredients: what you'll need
If you are looking for the homemade equivalent of Wonder Bread you'll definitely want to try this classic Amish white bread! It is somewhat sweet — and when I say somewhat, I mean like those fabulous, hot dinner rolls they have at Logan's Roadhouse or Hawaiian rolls.
If you want a real treat, try it with a spoonful of this apricot pineapple jam!
🔪 Step-by-step guide: instructions for success
Since this recipe freezes so well you can make several batches to have on hand when you need them.
Note: This is an overview of the instructions. The full instructions are in the green recipe card below.
- Mix the yeast, sugar, and warm water.
- Let it get foamy.
- Mix in the flour and knead until it is soft and elastic - it will feel like your earlobe when you squeeze a bit between your thumb and forefinger. Weird but true.
- Place in an oiled bowl and cover.
- Let rise until doubled.
- Check by pushing your finger in. If the indent stays it has doubled.
- Punch down.
- Shape and place in a greased loaf pan - let rise. Bake.
🥫 How to store leftover Amish white bread
Let the finished bread cool completely then wrap in plastic wrap, use an airtight container, or use a bread bag.
Homemade bread gets stale more quickly than commercial breads so plan on eating or freezing within 2 days.
To freeze
To freeze just wrap in plastic wrap, then aluminum foil, and freeze for up to 3 months.
I like to slice the bread before freezing and place parchment paper between the slices so I can thaw just one or two pieces at a time.
📖 Make it your own: yummy variations
This is the best homemade white bread recipe out there and it's versatile! Here some of my favorite variations.
- Dinner rolls - just make this dough all the way through shaping and then follow my cloverleaf rolls instructions.
- Cinnamon rolls -make big fluffy cinnamon rolls with this dough and these instructions.
- Sweet rolls
- Hamburger buns
- Cinnamon swirl loaf
- Add 2 cups raisins
- Add 2 cups chocolate chips
- Add 2 cups chopped nuts
🍞 Do I have to use bread flour?
This recipe works best with bread flour but you can also use all-purpose if you like. Just be aware that the texture may be a little more dense, and your loaf will not rise as high.
If you are using all-purpose flour and you happen to have some wheat gluten around, you can replace 1 tablespoon of flour with 1 tablespoon of gluten for every cup.
That will give it the rise and fluffiness you're looking for in this sweet white bread.
🤫 Marye's secret for zhuzhing it up
Mix 1 egg yolk with a tablespoon of water and gently brush over the top of the risen bread just before popping it into the oven. This gives is a soft-ish, glowy, golden crust.
zhuzh: verb. To make something more interesting or attractive
💭 Insider tips: things to know
If you've had trouble with homemade bread recipes before be sure to read these posts on troubleshooting and tips:
- If you want something less sweet you can cut the sugar in half. It will change the texture a bit, but it will still be great.
- This is one recipe I don't often use butter in. I use organic extra-virgin coconut oil because it adds just a little flavor to the bread.
- Light vegetable oil will work, too. Try it with coconut oil, light vegetable oil, or melted butter, and just see what you like best.
- Make sure whatever you use is melted and cooled to 100F before adding.
- Sometimes this is called Amish Milk Bread - either way, it's the same wonderful recipe!
Leftover angel chicken warmed up and served over a thick slice of this homemade bread is one of my favorite quick and easy meals. Try it!
Marye's Tip o' the day
The dough has been kneaded enough when it feels somewhat like your earlobe when you pinch it. When you gently pull on it, the dough will stretch a little instead of breaking off.
🍴Must have tools: essential equipment
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I use a Bosch to make bread with. I love my Kitchenaid for making 1 or 2 loaves once in awhile but it just doesn't handle a large amount of heavy doughs as well as I'd like. If you plan on making bread often I'd recommend saving up for a Bosch. It lasts forever. You won't regret it.
You'll also need -
- two 9 by 5 inch loaf pans (measured from outside edge to outside edge. 1- ½ quart)
- instant read thermometer
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🎈 Help it rise!
There are definitely a lot of ways to get yeast dough to rise - such as keeping it in the oven with the light on, etc.
My favorite is to use a natural dough enhancer like one of these-
- Ground ginger helps to activate the yeast and really get it going.
- Potato water strengthens the structure of the dough allowing it to rise higher.
Click through to 7 Ingredients to Help Your Bread Rise to find more great ideas, including a recipe for a natural dough enhancer.
👩🍳 Let's answer those questions: FAQs
There may be a slight difference in how it rises and texture but it would be so minimal that you wouldn't notice. Kneading by hand is hard and takes longer, though.
Per slice. And I figure 8 slices per loaf.
I'd use a pinch of ginger. If using potato water then use that instead of plain water.
No. You don't have to use it and it does not flavor the bread. It does help activate the yeast and that's why I use it.
Yep! So Spray plastic wrap with no stick spray and cover your dough bowl. Refrigerate for no more than 24 hours then proceed according to instructions. Your second rising time may take a bit longer because of the cold.
⏲️ Marye's time saving hacks -
After the first rise and shaping, sometimes I'll let the dough rise overnight in the fridge. If I know I'm going to do this I'll add ¼ teaspoon extra yeast to the recipe. Be sure to oil the tops well, spray plastic wrap with no-stick spray, and cover the dough lightly. Next morning let it sit at room temperature for 15-30 minutes if you have time and then bake as normal. No time? Just pop it in the oven straight from the fridge.
📚 More Southern comfort: related recipes you'll love
Once you make your own bread you'll want to try your hand at different types of yeast baking! Here are some of my favorites.
- Vienna rolls are an old-fashioned yeast roll that were served at fancy restaurants. They are delicious as sandwich rolls, finger rolls, or made into a loaf.
- There's nothing like hot from the fryer homemade donuts!
- Angel biscuits are a cross between a dinner roll and a biscuit. They're a southern favorite.
- French Onion Garlic Bread
- Mexican Day of the Dead Bread (Pan de Muerto)
- Molasses Whole Wheat Bread
- Honey Cracked Wheat Bread
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Amish White Bread
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 1 cup water, 110F
- 1 pinch powdered ginger, optional - activates yeast
- 1 cup milk, 110F
- ⅔ cup sugar, (you can use less)
- 1 ½ tablespoons active dry yeast
- 1 ½ teaspoons salt
- ¼ cup vegetable oil, coconut oil works really well here (melt it first and let it cool to 100F)! OR use melted butter
- 5-½ cups bread flour, you may need a little more or a little less
- 2 tablespoons butter, melted
Instructions
Conventional method
- Dissolve the sugar in the warm water and milk in a large bowl.
- Whisk in the yeast (and ginger if using).
- Set aside for 5 to 10 minutes, or until the yeast mixture gets foamy.
- Stir in 1 cup of the flour.
- Whisk in the salt and oil.
- With the mixer running add the remaining flour, one cup at a time, until the dough pulls away from the bowl.
- Knead by machine about 5 minutes.
Hand kneading
- If you are hand kneading mix in the flour until you have a sticky dough, turn the dough out onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic - adding flour as needed.
Rising and shaping
- Oil a large bowl and place the ball of dough in it.
- Oil the top of the dough and then cover with a damp cloth.
- Allow it to rise until it has doubled in bulk. This will take about an hour.
- Punch the dough down.
- Knead for three minutes or so and divide in half.
- Let rest for five minutes.
- Shape into loaves and then place in greased 9x5-inch loaf pans.
- Brush the tops with the melted butter.
- Let rise for 30 minutes, or until the dough has risen an inch or so above the pans.
- Bake at 350 degrees F for 30 minutes, or until loaves sound hollow when tapped. An instant-read thermometer will register 190℉ when poked into the center of the loaf when it's done.
For a soft crust
- For a soft crust butter the tops and place a clean tea towel over the baked loaves as soon as you take them out of the oven. Let them cool for about 5 minutes and then take them out of the pans to finish cooling, covering them back up with the tea towel.
Bread machine instructions
- Add ingredients to your bread machine in the order the manufacturer recommends.
- Select white bread cycle.
- Press "start".
- When the dough has risen once and second cycle of kneading begins, turn the machine off. Press "start" again to reset the machine.
- The dough will rise a second time before it bakes.
Notes
- If you want something less sweet you can cut the sugar in half. It will change the texture a bit but will still be great.
- This is one recipe I don't often use butter in. I use organic extra-virgin coconut oil because it adds just a little flavor to the bread. A light vegetable oil will work, too. Try it with coconut oil, light vegetable oil, or melted butter and just see what you like best. Make sure whatever you use is melted and cooled to 100F before adding.
- Ground ginger helps to activate the yeast and really get it going.
- Potato water strengthens the structure of the dough allowing it to rise higher.
- Click through to 5 Ingredients to Help Your Bread Rise to find more great ideas including a recipe for a natural dough enhancer -
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
Camille Maldonado says
I've made this bread about 4 times already... never fails! It tastes delicious and is easy to make. My family loves it! I've made it with the original amount of sugar, I've made it with just one cup and once I've made it with about 3 tbsp of honey and substituted the vegetable oil for coconut oil. All tasted great! I always use the Kitchen Aid for mixing and kneading and it's been flawless! This has become my go to bread and I'm actually making it right now for the 5th time! ?
Sandra Reynolds says
What other oil can you use so maybe it won't be to sweet,. ?? I think Id like to try and use this recipe for Amish jalapeño and cheese bread....bought a loaf at their auction today and was very good
Marye Audet says
You can use any light vegetable oil... you may also like this Hatch Chile Cheese Bread - just substitute jalapenos for the Hatch chiles. https://www.restlesschipotle.com/hatch-chile-cheese-bread/
Marta says
Your recipe looks amazing & all the positive comments are great! Before I make this though, I would like to know if I could eliminate all of the sugar? Or is it necessary for the bread to bake properly? Thanks for your reply!
Marye Audet says
Use a tablespoon for the yeast but other than that feel free to leave it out
Jason says
I'm making this bread as we speak! I'm new to the bread making world, but I'm making lots of discoveries that I'm excited about. Such as the coconut oil in this bread....I love the slight coconut smell....and maybe it was just while I was putting the oil in! 🙂 At any rate, I'm excited to try this bread later today! 🙂
Jason says
The bread turned out wonderful! Unfortunately, I let it rise for too long and when I let the bread cool, it didn't bake all the way, but it was CLOSE! So just some things that I have to pay attention to but I think we found our new loaf of bread to make! LOVE it! Thanks for sharing it!
Alethea says
I have made this bread many times. I have made it the good old fashioned way, with my kitchenaid, and with the bread machine. There is no going wrong. This is such an amazing bread. My husband, who is not a bread eater loves it when I make this bread recipe. I have looked for a really good recipe for years and I finally found "the one" and there's no going back! Thank you for sharing!
Wendy says
anyone try this with almond milk instead of cows milk? or coconut sugar instead of white? just curious if it would work the same. ?
Marye Audet says
It should work fine, Wendy. 🙂
Nancy says
Made two loaf's yesterday. Woke up today to just a chunk left. A cute note on a posted nite ! More please!! Guess I make another batch today!
Dee says
Tried this recipe and it came out great! However, I do have a question - if I were to double the recipe, should I double the amount of yeast used?
Marye Audet says
No. There should be plenty of yeast for a double batch. Saying that... I usually do add a little extra when i double recipes. It helps them rise more quickly.
Manila Spoon (Abigail) says
This looks like the perfect sandwich bread, indeed! Certainly a must-try!
Nikki S. says
Oh my goodness!!! This bread is AMAZING!!! I was asked to bake bread for communion at our church. Since I don't have a "go to" recipe, I searched Pintrest and found this recipe!!! It was great for communion and my family LOVES it!!! Darling, thank you very much for sharing this recipe!! This Is my "go to" bread recipe!!! May God bless you and your family!! Love in Christ...Nikki
Chrisy @ Homemade Hooplah says
Wow, this bread baked beautifully! I was just reading through all your yeast bread baking tips - may have to muster up the courage to try it 😀
Dianne says
Kim,
This bread is absolutely delicious! I NEVER made bread before until I saw this recipe a few months ago on line. It reminded me of my grandmother's and for the first time in my life I decided I would try and make bread. My sister has taken over where my gram left off in our family. Plus, I have always been afraid to make bread because it is chemistry and it always scared me. The first time I made it, it was fabulous! I only needed 5 cups of flour. I read all the tips on here plus called my sister. I am sitting here now waiting for my second batch ever to cool down! I decided to make it for Easter Saturday instead of having my sister make hers for us. I use coconut oil just because I use it for so much in my cooking and was thrilled when I saw you could use it in this recipe. Give it a try! You won't be disappointed. I actually have been researching Bosch machines because this recipe has me wanting to experiment and make more bread. There is nothing like the smell in the house and the taste of homemade bread is second to none. Good luck.
Martha says
Can this be made gluten free?
Marye Audet says
No it can't. It needs the gluten in the flour to rise properly.
Dianne says
My sister is an avid baker and makes bread all the time. Our babczi taught her and she started out using her recipes. I have always been afraid to work with yeast and my sister would always tell me to not be afraid of it and to give it a try. I am a great cook but tend to shy away from baking. This recipe came up on my Facebook newsfeed last week. I use coconut oil all the time and when I saw I could use that in this recipe I decided to try to make bread for the first time. I bought bread flour and yeast and decided I had nothing to lose. OMG! I cannot believe how easy it was and don't know why I have been so afraid to make bread. This recipe tastes exactly like the bread out babczi made every Easter. My daughter LOVED it, as did all of us. I am going to make another batch today. I read all of the tips on here as well as talked to my sister, and it made my first bread making attempt go a lot easier. LOVE this recipe! And, it is so easy.
sara says
Hello. Its looks good. I am going to try the recipe. One question I had about the whole milk, would Almond milk-vanilla flavor work for the recipe? Thank you 🙂
Marye Audet says
I haven't used it. I think the lower fat content might change the texture but not that much.
allie @ Through Her Looking Glass says
Gorgeous bread Marye. I always learn something interesting here. Like that you are an artist...back to that gorgeous bread. What a rise and a beautiful color....can only imagine how it tastes...
Deborah says
Could you use melted butter instead of the oil? I know baking is chemistry, so I am unsure.
Marye Audet says
Yes you can. It changes it a little bit. Make sure the butter is lukewarm not hot when you add it.
Susan Putt says
Hi. ....can this recipe be used in a bread machine?
Thanks.
jean says
I have made this bread many, many times now and itis one of my favorites! I use my standalone mixer with dough hook to make. I leave it in the steel bowl covered with the damp towel in my oven . I am making today with light came as a substituent for the milk.
Athena says
I really want to try this recipe but only have a hamilton beach mixer and truthfully can not afford to throw away a mistake so can this be made using a non preferred mixer and any tips on what i should watch for?
Thanks!
Athena
Marye Audet says
You can knead it by hand as well. 🙂 just dont burn out your motor on your HB mixer