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.
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