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.
Barbara Thomson says
I have tried making many different breads but this one is by far the best!
Mike says
Absolutely love this bread ❤️😋
Krystie says
By freezing well do you mean the dough or after it has cooked? Anything special to do to freeze it?
Marye says
It's best to freeze after it's baked but you can freeze the dough if you like.
Earle Robertson says
Thank you for a simple recipe that works great and delivers positive results.
I was brutal at making bread, so this caught everyone off guard when I served it . Thumbs up .
Charlotte Vondersaar says
Do you have to use bread flour? All-flour ok?
Marye says
The texture will be slightly different if you use all-purpose flour but it's ok to use.
Regina Littral says
After attempting to make a successful yeast bread (and failing) for 50 years, this was my shining moment day! I followed the advice and added 1/4 tsp. ground ginger. It really made the yeast look like it was on steroids. I used canola oil in my batter. This bread recipe is truly a keeper. Thank you so much for posting it. This Grama is extremely grateful.
Stacia says
Couple things:
How long do you set it aside to rise. I am not a fan of the “until it doubles in size” do I need to check it in 30 minutes or in 2 hours.
The top of the read through instructions don’t mention milk.
The bottom instructions do.
I “jumped to recipe” and followed the bottom part with adding milk and water to the yeast for 10 minutes and it was sooooo watery when mixing and not climbing the breadhook on my kitchen aid. I ended up having to add another cup of flower and I still am concerned it’s too stinky. So now my face is glued to the oven wondering when I’ll know it’s a dud and try again. 🤷🏼♀️🤷🏼♀️
Marye says
Stacia - first of all for the rising - bread rises at different rates from place to place and even day to day. The instructions are very clear - "Allow it to rise until it has doubled in bulk. This will take about an hour."
Second... nope they don't but the top is an overview - the recipe card is what you follow.
Not sure about the third thing. It's worked for hundreds of thousands of people so I'm pretty sure it's not a dud.
JoAnna says
i'm sorry but the flour measurements have me confused. for 2 loaves do u use 10 cups? 10-1 has me stumped. thank you! and if you want to turn this into cinnamon rolls, would u make 1 recipe at a time, roll it out and proceed as normal? thank you! looking forward to trying!
Marye says
I don't know what you're seeing at all. The recipe card clearly states 5 1/2 cups of flour.
Bailey says
I put my bread in the oven with the light on to rise in the pan. It looked gorgeous, took it out to heat up my oven and it completely collapsed! I was so proud, the so sad 🙂 any tips? 2nd time making this recipe! Used half for regular bread last time and the other half for cinnamon rolls!!
Marye says
It sounds like it rose too much. Try putting it in the oven when it gets just barely past the tops of the breadpans.
jayefromjersey says
I love this recipe it is one of my favorites!
jayefromjersey says
I love her recipes! Been using them for years now. I use this one today to make hamburger buns. Once you make your own bread you never buy it again.
Chris says
Can’t wait to try this! Great recipe with such easy instructions and photos! Thank you!!!
Kelly says
The taste is delicious but mine came out SUPER dense. What did I do wrong?
Marye says
It sounds like it didn't rise enough or wasn't kneaded enough.
Chelsea says
How do you store it. In fridge or in pantry after its made
Marye says
Covered at room temperature for 2-3 days. Or wrap and freeze.
Amanda says
If I wanted to add raisins or chocolate chips, when in the process would I do that?
Marye says
During kneading.
Caitlinn says
Totally delicious! Question: could I freeze the dough after the 1st rise or can I only freeze the baked bread?
Marye says
You can - I'd add a little extra yeast - maybe 1/4 teaspoon.
Marianne Spanics says
Made this today and OMG they turned out beautiful!! I will be selling these loaves for my business! I’ve never tasted better and super easy to make!!❤️❤️wish I could post a pic because they look just lovely!
Michael Pringle says
I'd like to turn this into two different loaves, one is whole wheat, the other is pumpernickel. Will you please educate me? Thank you, Michael
Marye says
You'll need different recipes for those.
Barbara Wills says
Love that I found a simple bread recipe, that it can be made different to suit your tastes. Thank you!
Nanny says
I’m a new baker. Does the 1x make 1 or 2 loaves of bread when using my stand mixer? Also after shaping it into a loaf do you let it rest another 5 minutes or put it directly in the oven? By the way it made a beautiful dough!
Thanks!
Marye says
i believe it makes 2. I let it rise until doubled once it's shaped.
Racquel says
Tried this today. Really easy and it came out beautifully. I wish I could post a pic!
Sherri says
I have used this recipe for over 10 years. I will never use another. Fabulous cinnamon swirl bread! Dinner rolls to die for! I use this recipe to bake items for bake sales.