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.
Kim Billhimer says
Have made this plenty of times.Always turns out beautiful.And the smells up the house.Reminds me when my grandmother would bake bread.
Leigh says
Can this be make gluten free?
Marye says
No it needs gluten to rise.
Lynn says
I am currently making the bread. It is rising. Looking forward to homemade bread. Does it make a difference if you use metal vs glass bread pans? I have metal pans.
Marye says
No difference at all.
Babs says
In the 1X recipe for a bread machine,
what size loaves does it make. 1.5 or 2 lb.? Trying to decide on the
baking time with my bread machine.
Marye says
The 1x makes TWO loaves - I have no idea of the weight.
Sandra Giddens says
Made this bread tonight. It was delicious and beautiful! Will be keeping this recipe!
Kerstin Carey says
Hi, this recipe sounds lovely but will it work using a milk alternative such as almond or soya milk?
Marye says
Yes. It may not be quite as rich.
Cierra says
How should I store it to preserve it longest? And the best way to store it in the freezer?
Marye says
Freezer is the best. Wrap it in plastic wrap then aluminum foil. It will last about 2 days in an airtight container at room temperature.
Beverly says
Hi,
I haven’t made bread in a very long time. I have a bread machine and I just through all the ingredients together. But I forgot to see if the makes 1.5 loaf. And second I already mixed all the Ingredients were already mixed and third I’m leaving it all in the machine until morning.
Think it should turn out ??
I hope so. Because I’m so busy this is why I did this. So I guess I’m experiencing a new way a dumb way lol
Hope it turns out ok whatcha think??
Thank you!
Bev
Marye says
Well, you might be in trouble because this makes 2 - 3 loaves depending on the size of your pan.
Dorothy M. Long says
A beautiful fragrant loaf.
Shelley says
As an experienced bread maker this recipe was lovely. Loaves turned out perfect and the crumb was perfect. This will be my new go to for white bread. Thank you.
Liz smith says
What if it dosent rise a inch over the bread pan ??? First bread I’ve ever made …
Marye says
Go ahead and bake it anyhow.
Liz smith says
I did and it turned out great !!! Made rolls and one loaf of bread . The instructions were written great . What I didn’t know I googled . Just one more question ???? Can I make the dough and put it in the fridge to bake the next day or does it need to baked right away ?
Marye says
Yes you can! If Im going to do that I usually add about 1/4 teaspoon more yeast and a pinch m ore sugar but it's not necessary. I am glad you liked it.
Olivia H Aronson says
Miss Marye, Youre kind of a snippity in your replies......geez!
Marye says
I am. I really really am. It's because I am old and grouchy. 🙂 I also find that some people comment here in ways that they would never speak to me in person. Maybe not you...but many many people.
Candy says
Baking time seems to be longer than 30 minutes. I did view two different recipes and add egg however the recipes mirrored each other so that should not affect the bread. The video I watched instructed to roll the dough when preparing it for the pan. This seemed odd however I still did as directed. The roll shape has remained which leads me to believe it’s probably best to just leave it balled up and then shape into a loaf. It’s back in the oven and hoping that it turns into some edible white bread. It did seems to take a very long time for the dough to rise. The rapid rise yeast almost seemed dead. This is my first attempt at bread making. Used roll butter and did an egg wash on top. Also used a mixer and hand kneaded the dough.
Marye says
Candy - so basically baking times can vary a bit. Trying to mash a couple of different recipes together never is a good idea - especially for a first time bread maker. I made my first loaf of bread in 1974 and have literally made HUNDREDS since then and this recipe has hundreds of 5 star reviews... so I know that the instructions work really well - when followed exactly.
Tracy A says
Just made this in my Pullman loaf pans. It looks and smells great, can't wait to slice it and try a piece!
STEPHANIE A MCGATLIN says
Anyone ever try this with gluten free flour?
Marye says
This will not work with gluten free flour.
Chelle says
At what point do you freeze this? Before baking… after baking…? I’ve never made bread before, but want to try!
Marye says
You can freeze it before the 2nd rise or after baking. Good luck!
Sandra says
I am looking for a recipe like a recipe I found in a magazine way back in the 70’s. This bread had a wonderful yeasty taste and smell. I lost the recipe a long time ago and have been searching for years for a recipe that has that yeasty taste and aroma that I love. The smell permeated my house and it was delightful.
I hope this recipe will be it.
Jean says
The recipe i had was the same except it did not add milk. What does the milk do for the bread flavor and texture?
Marye says
It gives it a richer flavor and more tender crumb.
Adam says
I’ve been baking bread since the 80’s and this is my go to soft white bread recipe. I’ve made this recipe half a dozen times now or more and it’s consistently sound. I reduce sugar to 1/2C and kneed for 15 min. I’ve used this recipe for cinnamon rolls also and it was very good.
Thank you.
Joel Medriano says
My bread maker makes a 2lb loaf. I wish that the recipe would've been adjusted for that. It was way to much for it. Next time I will bake in loaf pans.
Marye says
Joel - I'm sorry you had trouble. This recipe was written for loaf pans. Since each bread machine is a little different there's really no way to adjust for each one. Im sorry that you felt the the fact that the bread recipe, which was written for loaf pans, only warranted a 1 star because it didn't fit in your bread machine.