Name: Amish White Bread Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 2 h
Cuisine: American
Ingredients: 2 cups warm water (110°F); 2/3 cup granulated sugar; 1 1/2 tablespoons active dry yeast; 1 1/2 teaspoons salt; 1/4 cup vegetable oil; 5 1/2 to 6 cups all-purpose flour

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There’s just something magical about baking Amish White Bread from scratch — that warm, sweet aroma that drifts from the oven fills your home with comfort and nostalgia. This bread is beloved for its impossibly soft crumb, gently sweet taste, and versatility. Whether you’re a first-time baker or a seasoned pro, this recipe captures the heartiness and homey goodness of classic Amish White Bread, making every loaf a celebration of simple ingredients and timeless technique.

Ingredients You’ll Need

Baking Amish White Bread begins with basic, familiar pantry staples, but each one plays an essential role in building the bread’s flavor, texture, and golden crust. Here’s what you’ll reach for:

Warm water: Provides moisture and the ideal temperature to activate the yeast, ensuring a great rise.
Granulated sugar: Adds a hint of sweetness and gives yeast the fuel it needs to grow.
Active dry yeast: The star that lifts your dough into those fluffy loaves.
Salt: Balances and enhances the flavor while controlling yeast activity for an even crumb.
Vegetable oil: Makes the bread tender by adding moisture and richness.
All-purpose flour: The sturdy backbone that binds everything together and forms that classic Amish White Bread texture.

How to Make Amish White Bread

Step 1: Activate the Yeast

Begin by dissolving the sugar in warm water in a large mixing bowl. Sprinkle the active dry yeast over top and let it rest for 5 to 10 minutes until it becomes foamy and bubbly—this is how you know your yeast is alive and ready to work its leavening magic.

Step 2: Mix the Dough

Add the salt and vegetable oil to your yeast mixture, stirring to combine. Gradually add 5 cups of all-purpose flour, one cup at a time, mixing as you go. The dough will start out sticky but will quickly turn into a soft, manageable ball as the flour is incorporated.

Step 3: Knead Until Smooth

Turn the dough onto a lightly floured surface and knead it for 6 to 8 minutes, sprinkling in up to 1 cup more flour as needed. You’re looking for a dough that is smooth and elastic—it should bounce back when you lightly press it with your finger.

Step 4: First Rise

Place your dough in a greased bowl, turning it once to coat all sides, then cover with a clean towel or plastic wrap. Let it rise somewhere warm for about an hour, until it’s doubled in size. This step gives Amish White Bread its tender texture.

Step 5: Shape and Second Rise

Punch down the dough gently to release air. Divide it in half, shaping each piece into a loaf. Set them into two greased 9×5-inch loaf pans, cover loosely, and allow to rise again for 30 to 40 minutes until the tops just peek about an inch above the rims of the pans.

Step 6: Bake to Golden Perfection

Preheat your oven to 350°F (175°C). Bake the risen loaves for 25 to 30 minutes. The tops should be golden brown, and the loaves should sound hollow when gently tapped—this means they’re baked through.

Step 7: Cool and Enjoy

Remove the loaves from their pans and cool on a wire rack. For that classic soft, satiny crust, brush the tops with melted butter right out of the oven, and cover with a towel as they cool.

How to Serve Amish White Bread

Garnishes

A little melted butter spread over a warm slice is pure comfort, but you can also dust each piece with a sprinkle of flaky sea salt, a drizzle of honey, or a touch of cinnamon sugar for something extra special. For a savory twist, try brushing the tops with roasted garlic butter before slicing.

Side Dishes

Amish White Bread shines with hearty soups and stews—think creamy chicken noodle or tomato basil. It’s an outstanding partner for scrambled eggs at breakfast or as the base for a fresh garden sandwich at lunch. Even a humble dinner of meatloaf and mashed potatoes feels just a little more nostalgic with a slice or two alongside.

Creative Ways to Present

Transform your Amish White Bread into French toast for brunch, classic grilled cheese sandwiches, or rustic croutons tossed into salads. Tear thick slabs for dipping in olive oil and fresh herbs, or cube and bake for homemade bread pudding—a true crowd-pleasing dessert.

Make Ahead and Storage

Storing Leftovers

Keep your loaf fresh by wrapping it in plastic wrap or storing it in an airtight container at room temperature. Homemade bread is best enjoyed within 2 to 3 days, as it does not contain preservatives, but a quick refresh in the toaster brings back that just-baked appeal.

Freezing

For longer-term storage, Amish White Bread freezes brilliantly. Slice the cooled loaves and wrap tightly in foil or plastic, then tuck into a freezer bag. They’ll keep for up to 3 months—just thaw at room temperature or pop individual slices into the toaster straight from the freezer.

Reheating

If your bread has become a little stale, warm slices in the oven at 300°F for 5 minutes, or toast for a little crunch. For the whole loaf, wrap it in foil and bake at 325°F until warmed through, and it’ll taste oven-fresh all over again.

FAQs

Can I make Amish White Bread by hand without a mixer?

Absolutely! The dough is easy to handle and comes together beautifully by hand. Just be ready for a little workout during the kneading step, and you’ll be rewarded with gorgeous, homemade loaves.

Can I use whole wheat flour instead of all-purpose?

You can substitute part of the all-purpose flour with whole wheat, but the bread will be denser and less airy. For best results, try swapping just one or two cups and see how you like the added flavor and texture.

How can I tell when the bread is fully baked?

Look for a deep golden color on top and gently tap the loaves—if they sound hollow, they’re ready! If you have an instant-read thermometer, the internal temperature should be around 190°F.

What makes Amish White Bread different from other white breads?

The slightly higher sugar content and touch of oil create an extra tender, fluffy crumb with a subtle sweetness, making it softer and more flavorful than many everyday white breads.

Can I reduce the sugar for a less sweet bread?

Yes! Feel free to adjust the sugar down to 1/3 cup if you prefer your Amish White Bread less sweet. The yeast will still do its job, and your bread will turn out just as delicious.

Final Thoughts

There’s something so satisfying about baking a loaf (or two!) of Amish White Bread and watching it disappear slice by slice. If you’ve never tried making homemade bread before, let this be your invitation—it’s simpler than you think, and the reward is truly irresistible. Enjoy every slice!

Amish White Bread Recipe

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4.5 from 22 reviews

Author: admin
Total Time: 2 hours (including rising time)
Yield: 2 loaves (16–20 slices) 1x
Diet: Vegetarian

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Description

Learn how to make classic Amish White Bread with this simple recipe. This soft and fluffy bread is perfect for sandwiches, toast, or enjoying warm with butter and jam.

Ingredients

Scale

Dough:

2 cups warm water (110°F)
2/3 cup granulated sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
5 1/2 to 6 cups all-purpose flour

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Instructions

Dissolve Sugar: In a large mixing bowl, dissolve the sugar in warm water. Sprinkle in the yeast and let it sit for about 5–10 minutes until foamy.
Mix Ingredients: Add the salt and vegetable oil, then stir in 5 cups of the flour, one cup at a time. Mix until a soft dough forms.
Knead Dough: Turn the dough out onto a lightly floured surface and knead for 6–8 minutes, adding up to 1 more cup of flour as needed, until the dough is smooth and elastic.
Rise Dough: Place the dough in a greased bowl, cover, and let rise in a warm area for about 1 hour, or until doubled in size.
Shape and Rise: Punch down the dough, divide it in half, shape into loaves, and let rise again until the dough rises above the rims.
Bake: Preheat the oven, bake the loaves for 25–30 minutes until golden brown and hollow-sounding when tapped.
Cool and Serve: Remove from pans, cool on a wire rack, and optionally brush with melted butter.