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.
Ginny says
Love this recipe so far made this 6 times. I can not make it fast enough between regular use and the grand kids new batch ever 2 or 3 days.
Valerie Queen says
I made this bread and it is delicious but I think it’s heavy for sandwich bread. I will use this for bread with a meal. We love the flavor. Mine did not rise above the pan on the second rise after I doubled it but it rose well when baking. I used a pinch of ginger in my yeast mix to begin with.
Marye says
That's odd because this is one of the lightest breads we've ever had. Very fluffy.
Ray Ussery says
I am NEW to the art of making bread but this recipe is fabulous!
It turned out so well my family demands I make it on a regular basis..I’m 81 years old, believe me, if I can bake this bread, ANYONE can do it! Thanks so much…😎👍
Phil says
I have made bread for many years and never have a problem. I have now made this twice.
First time, loaves raised well, loaves however had large air bubbles on top.
First time I went with my hands, always reliable, so my kneading was spot on, both in technique and timing.
Second attempt. Went with stand mixer, followed recipe to a "T"
This time though, the bread baked out with HUGE dips and massive air bubbles. I hand kneaded the dough for 5 minutes and followed all instructions...what could this be? Was hoping to post a photo...
Marye says
There are several possibilities. Try cutting the yeast in half. ALso make sure that the top of the dough doesn't dry out when rising. Other than that I'm not sure. I haven't had that happen to me.
Lavonna says
This is the best bread I have ever made. I used coconut oil and followed the instructions for soft crust, really like the outcome. Next time I will cut down the sugar.
Jeanne says
Love this recipe!
Ms says
can i use a 13x4 loaf pan? would i still cut the dough in half?
Marye says
I've never used a pan that size so I am unsure.
Jennifer Morrow says
OMG this Amish Bread was amazing!! Easy recipe to follow had all the ingredients on hand. I actually weighed out 3 loaves because o didn’t have 2 9x5 loaf pans so I made 3 8x4 loaves!! I’ll be making this a few times a week!! We love it!!
Frankie says
Could you just freeze this dough unbaked for later use?
Marye says
You can but you'll want to add a little extra yeast.
Mary Neville says
Hi there! Today I am trying this recipe again. The last time I made it the dough did not rise very much on the second rise. So today I tried adding a pinch of ginger to the yeast. Followed the recipe exactly. Warmed potato water, milk to 110 degrees and cooled the melted coconut oil to 100 degrees. I used a kitchen aid mixer with the whisk attachment at first and changed to the dough hook after the addition of the first cup of bread flour. Kneaded 5 mins in the mixer, and kneaded 3 more mins after taking it out of the mixer. Oiled bowl and let rise until doubled in size…..punched down and kneaded on a floured mat for 5 mins, did the stretch test and the windowpane test, felt like my earlobe, etc. put in two 9x5 oiled loaf pans. Put in a warm oven that I heated to 200 degrees and let cool down before putting the dough in for 30 mins. Still barely any rise…..waited an additional 15 mins. No better. Then took them out and placed on top of my oven while preheating to 350 degrees to get ready to bake them. They rose a little bit higher but not remarkable. What else could it be?? Our weather is cold and rainy outside, the house is set at 70 degrees. I was REALLY hoping to see a huge improvement from my first try but it didn’t happen. Any suggestions??
Thank you.
Mary
Marye says
It sounds like weak yeast. What size pans are you using?
Lizet Coetzee says
This bread is delicious and a family favourite!! Can I make the dough and leave it in the fridge to bake te next day, as I need the bread fresh out of the oven for a function but I dont have the time to do everything before baking it on the same day
Marye says
Yes, I'd use a touch more yeast though.
Judith says
Can almond flour be substituted for the flour in this recipe?
Marye says
No. This bread needs the gluten in wheat flour to rise properly.
Bronwyn says
I forgot I had this rising in the loaf pans and it over rose. Is there any way to save it?
Marye says
Just go ahead and bake it and see what happens. sometimes it's ok.
Sandy says
I've tried many bread recipes over the years this is by far the best. Thank you
Alan says
Definitely best home-made bread recipe I've ever used. Have made several loafs so far,every time it comes out perfectly.thanj you
Kerrie Eisbrenner says
Loved making this recipe. I used the ginger also. But why did my bread flat out while in the oven? Any ideas? It's smells amazing tho.
Marye says
It sounds like it was under-kneaded or over-risen.
Nancy says
Anxious to make this recipe . Bread looks wonderful!!
Lottie says
Turned out great!
Nancy says
I made this bread today. It was delicious! I will definitely make this again. Thank you for sharing your recipe.
Kristina says
I would like to make this, but was wondering if when using butter, do you use the same amount as the oil?
Thanks 🙂
Marye says
yes and us it melted and cooled to lukewarm
Diane Cousineau says
I came across this recipe this morning and promptly made it. This is the best bread I have ever made. I reduced the sugar substantially, but next time, will definitely add more as a flavour enhancer. My loaves are HUGE! Next time, I will split and make 3 loaves instead of two.thank you for sharing.
Amanda says
I made this recipe for my husband as I am gluten free and he was missing his gluten breads. He said that it was absolutely the best bread he’s ever had. This will definitely be a go-to recipe for us from now on.
Richard Phillips says
This is so what I needed to bring my spirits back up. Thanks for making baking fun again for me