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.
Rachel says
What would you get if you used a combination of bread flour and cake flour in a fluffy bread like this?
Marye says
Not a good idea. Cake flour does not have enough protein to hold the rise.
Lynn Lim says
I tried it out today and it was an instant hit wit my family members! Thank you for this fail proof recipe ! The only setback I experienced with one of the loaf which I baked was the top crust was too hard. The others which were fine, probably I accidentally hand knead them b4 baking .
April Marshall says
What if using instant yeast
Marye says
skip the proofing step and add the yeast and 1 cup of flour together.
Louise says
Good morning
Could I use all purpose flour instead of bread flour??
It looks delicious!!
Thanks
Louise
Marye says
Yes you can. It sometimes doesn't rise quite as high but will still be delicious!
Laurie says
This is a great recipe When I know recipes are yours I know they'll be good. And thanks so much for your 'Cook Mode.' A great invention! I think you have finally taught me how to make a good loaf of bread but I would like to try the all purpose to get a bit more substance for it. Thank you!
Marye says
Aww... thank you Laurie!
Paula says
Hi , beginner bread maker here. Two questions. How do you make dinner rolls using this recipe? Do I have to ha e a stand mixer, what do I do differently if I don't have one?
Thanks
Marye says
Hi Paula - to make dinner rolls you'll just shape the dough into rounds instead of loaves. Bake at 375 for 15 minutes or until done. If you don't have a stand mixer you can knead by hand here's a video on my youtube channel I did several years ago showing the technique. https://www.youtube.com/watch?v=YZE7SZIdARE
Josephine says
I made this today and oh my goodness, best bread I've ever made. So easy will be making them for Christmas gifts. Thank you!
Josephine Richards says
I made this today and oh my goodness, best bread I've ever made. So easy will be making them for Christmas gifts. Thank you!
Norrine says
Can you use one of those sandwich loaf pans? That they use for sandwich bread that’s got a top on it that slides shut?
Marye says
A pullman loaf pan? I am sure you could. I have one but I've never tried with this recipe. Here's a recipe that's specifically for a Pullman loaf - https://www.restlesschipotle.com/pain-de-mie/
Ramona says
How do you make potato water?
Marye says
It's just the cooled water leftover from making boiled potatoes - just don't salt it.
Rea Richardson says
I forgot to give this recipe any stars in my comment. It's my go to bread, every week! It's delicious! How do you make rolls with the dough? I'd do that every week, also.
Rea Richardson says
I make my two loaves once a week. It slices well for sandwiches, toasts up well, and is delicious just warmed in the micro wave for 10 seconds and then buttered. I love it! I need to try some of the variations I've been reading about. They sound yummy.
Latrelle says
Will try this and 1/2 for cinnamon rolls
Terri says
Best recipe! I’ve made it so much I don’t need the recipe anymore lol. I do substitute the cup of water for a cup of pineapple juice. So good!! And I make them into rolls ...they are very close to tasting like Hawaiian rolls! I want to try your variations ....cinnamon bread on my list. Thanks for sharing your recipe!!!
Charlene says
Your tips for the yeast is awesome! Recipe is perfect! LOL leave it up to me not to have vegetable oil on hand. I subbed 1/2 cup each of applesauce, mayo and melted butter. This thing rose beautifully and the taste is superb. Thanks for sharing and I am looking forward to trying cinnamon rolls! Am sharing one loaf with my inlaws tomorrow!
Shirley Dye says
Haven't made it yet, but wonder why , when I changed the recipe to Metric, the flour and butter remained imprerial? Looking forward to trying this recipe.
Marye says
I am not sure?
Amy says
Made two loaves today!!!! Easier than I remember.
DONNA GUILLEN says
Best white bread I’ve ever made. This recipe is moving to the front of my cookbook binder. Unbelievably easy and so tasty and fluffy- deserves more than 5 Stars. Made Cinnamon rolls with 1/2 of the 2nd loaf. Wow they were good
JD says
First shot was a bit disappointing
But going to try again
Think I needed more water
Just curious if your 1X recipe is for one or two loaves as you talk of dividing the dough in this recipe
Please let me know
TY
Marye says
that will be two loaves. 🙂
Robert. P says
I make a lot of bread and this is a great recipe. Easy and tasteful. A full five star's.
Trish Brewer says
Great recipe! I want to make into rolls and freeze for later. Would I follow all steps and then freeze?
Marye says
yes. You can also make brown n serve rolls by baking just until they begin to color and then freezing, too.