You may have heard this called milk bread. Make this by hand or in a bread machine - both instructions are included. It freezes well, too!
Be sure to read to the end where I'll be sharing my best tips for getting yeast dough to rise!
Table of Contents
🗝️ Key takeaways
- Over 2000 5 star reviews and thousands of comments from readers like you means that you can be confident that this recipe works!
- This is a soft sandwich loaf, similar to a commercial white bread in texture, so it's perfect for everything from breakfast toast to sandwiches.
- Be sure to read the Help it rise section for my tips and getting a tall fluffy loaf of bread!
Have troubled getting your bread to rise? You'll want to read these tips for getting bread dough to rise faster - even in a cold house!
🧾 Ingredients
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!
You can find a list of tools and helpful information on the Essentials page.
📖 Variations
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
Since this recipe freezes so well you can make several batches to have on hand when you need them.
Amish white bread is one of the main breads on my list of homemade pantry staples because it's so easy!
🔪 Instructions
Note: This is an overview of the instructions. The full instructions are in the green recipe card below. Click on the image to see it full size.
- 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 greased loaf pan - let rise.
- Bake.
🎥 Video
Hey y'all! Don't forget to check out my latest video where I guide you through each step of this delicious recipe. It's always great to have a visual guide, right? And as always, my cooking show, Restless Chipotle Kitchen, has got your back. If you're looking for more yummy ideas, dive into our full recipe collection on YouTube. You're gonna love it!
🍞 Bread flour or all-purpose
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.
🥫 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.
💭 Things to know
If you've had trouble with homemade bread recipes before be sure to read these posts on troubleshooting and tips:
Expert Tip: A whole egg can be beaten with a tablespoon of water and then brushed on the top. This results in a shiny, golden-brown crust.
- 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. 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.
- 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.
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!
🔪 Equipment
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I use a Bosch to make bread with. I love my Kitchenaid but it just doesn't handle 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 5 Ingredients to Help Your Bread Rise to find more great ideas including a recipe for a natural dough enhancer.
👩🍳 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.
📚 Related recipes
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
📞 The last word
Many people have asked me if you "have" to use bread flour. The bread will rise higher and lighter if you do but you can substitute all-purpose flour.
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.
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 (updated for 2020) 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.
Originally published April 2014. Last updated July 31, 2023 for more helpful information.
Amber says
How many loaf pans does this make? I only have 2
Marye says
2
Laura says
Does the halved recipe fit in a 1.5 lb bread machine...or does it have to be a 2 lb machine?
Marye says
I honestly don't know? I don't have a bread machine.
David says
I made bread using your recipe. Was some of the best bread I’ve ever tasted. Thank you so very much.
Diana says
I made this in bread machine, but shaped it and baked in my oven. The bread is wonderful. I have never had such good bread. This will replace my recent bread recipe.
Linda says
How much potato water do u use and same with ginger
Marye says
You substitute potato water for the water and just a pinch of ginger.
Magan Kahle says
When using a bread machine, does the 1X recipe make one loaf of bread?
Marye says
When using the bread machine halve the recipe.
Gaylene says
So easy to make and delicious
Duane says
How do you freeze the baked bread?
Marye says
Wrap tightly in plastic wrap, then in aluminum foil and freeze for 3 months.
Michelle says
I want to first thank you for your service in the army, thank you for defending our freedom. It’s much appreciated.
I notice in this recipe that it seems to have two different instructions I was wondering which one was the best one to follow. I’m new to bread making and wasn’t sure which way to try. Also when it says to knead by machine does that mean like a KitchenAid stand mixer with a dough hook? Thank you for your help. Have a blessed day.
First Instructions:
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 greased loaf pan - let rise.
Bake.
Conventional method:
Dissolve the sugar in the warm water and milk in a large bowl.
Whisk in the yeast.
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.
Marye says
If you're using instant yeast then use the first method. If regular yeast then use the second. Yes, kitchenaid.
Donna says
Can I substitute coconut milk for the dairy milk.
Marye says
Yes. Definitely cut back on the sugar though
judith a judge says
how long do you leave the tea towel on the bread after removing form pans
Marye says
Just until cool.
Lisa says
Just out of curiosity, what speed do you use on your mixer for the kneading?
Marye says
Generally a 2.
Sandi says
This is a very soft bread but I would cut the sugar down to 1/3 cup unless you were going to make sweet rolls. Much to sweet for bread
Michelle L Rideout says
How many loaves does this recipe make? Thank you, can't wait to try it!
Marye says
It makes 2.
Donna says
First time ever baking bread. This was delicious!
Shaton says
This was the most beautiful and tasteful bread ever! We used it for communion and everyone loved it. It rose well beyond my expectations.
Lori says
I love this recipe! Have made it several times without problems. Today I am helping my cousin learn to make this bread and ran into a problem. When the risen bread was placed in the oven for baking, it fell and did not rise again. Had some for lunch and it tasted great. A little more dense than usual, but not as bad as I expected. Any thoughts/tips about what caused this or how to correct it.
Thanks!
From the Newbies
Marye says
It may have over-risen before baking.
Monica says
Love this bread recipe!! Family fav!
What’s the best way to store the bread after baking. First time making this and not sure where the best place is to keep it? Thank you!!
Marye says
Homemade bread doesn't last long - so it's fine wrapped in plastic wrap and stored on the counter for a day or two but after that it needs to be frozen. When I make bread I cool it, slice it, put squares of parchment paper between the slices and freeze it in Ziploc. Then I just thaw a slice or two as needed.
Marie Folsom says
This is actually a question not a comment.
Can I substitute the water for potato water?
Marye says
Yes.
Patty says
I’m slightly confused. On this page the first recipe doesn’t say anything about milk but when a scroll down to the full recipe , milk is needed. If I do need milk, what step is it added. I tried to add it at the beginning and the yeast wasn’t doing anything.
I’m new to baking bread
Marye says
The milk is in the recipe and it tells you what to do with is in step one.