Amish White Bread

This Amish White Bread is soft, fluffy, and perfectly golden a true classic that fills my kitchen with the most comforting aroma. I love how simple it is to make, and the result is a tender loaf that’s slightly sweet with a light, buttery texture. Whether I use it for sandwiches, toast, or just enjoy a warm slice with butter, this bread never disappoints.

Why You’ll Love This Recipe

I love this recipe because it’s straightforward and foolproof, even for beginners. The dough comes together easily and bakes into beautiful loaves with a soft crumb and golden crust. The sweetness from the sugar balances the yeasty flavor perfectly, giving the bread a homemade charm that store-bought loaves just can’t match. It’s perfect for everyday use, and it freezes wonderfully, too.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups warm water (110°F–115°F)
⅔ cup granulated sugar
1 ½ tablespoons active dry yeast (or 2 standard packets)
¼ cup vegetable oil (or melted butter)
1 ½ teaspoons salt
5 ½ to 6 cups all-purpose flour

Directions

1. I start by combining the warm water and sugar in a large mixing bowl. I stir until the sugar dissolves, then sprinkle the yeast over the top. I let it sit for about 5–10 minutes until the mixture becomes foamy.
2. Once the yeast is activated, I add the oil and salt, then stir in 3 cups of flour. I mix until smooth.
3. I gradually add the remaining flour, ½ cup at a time, until the dough pulls away from the sides of the bowl and is soft but not sticky.
4. I transfer the dough to a lightly floured surface and knead it for about 6–8 minutes, until it becomes smooth and elastic.
5. I place the dough in a lightly oiled bowl, turning it once to coat all sides. Then I cover it with a clean towel and let it rise in a warm place for about 1 hour, or until doubled in size.
6. Once risen, I punch the dough down and divide it into two equal parts. I shape each half into a loaf and place them in greased 9×5-inch loaf pans.
7. I cover the pans again and let the dough rise for another 30–40 minutes, until it’s about an inch above the rim.
8. I bake the loaves in a preheated 350°F (175°C) oven for 25–30 minutes, or until the tops are golden brown and sound hollow when tapped.
9. I let the bread cool in the pans for 10 minutes before transferring to a wire rack. For a softer crust, I brush the tops with melted butter while they’re still warm.

Servings and Timing

This recipe makes 2 loaves of bread, with about 24 slices total. It takes around 20 minutes of prep time, 1 hour and 30 minutes of rise time, and 30 minutes of baking — about 2 hours and 20 minutes from start to finish.

Variations

I sometimes replace a cup of all-purpose flour with whole wheat flour for added flavor and texture. For a sweeter version, I add an extra tablespoon of sugar or swirl in cinnamon and brown sugar before the final rise. I’ve also brushed the tops with honey butter for a lovely glaze that adds shine and flavor.

Storage/Reheating

I store the loaves in an airtight bag or wrapped tightly in plastic at room temperature for up to 4 days. For longer storage, I freeze the bread for up to 3 months — I just slice it first so I can take out what I need. To reheat, I toast a slice or warm it in the oven for a few minutes until soft and fresh again.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, I can use the same amount of instant yeast and skip the proofing step — I just mix it directly with the flour.

Why didn’t my dough rise?

It’s usually because the water was too hot or too cold, or the yeast was expired. I always make sure my water is between 110°F and 115°F.

Can I use butter instead of oil?

Yes, melted butter gives the bread a richer flavor, though oil helps keep it soft for longer.

How do I know when the bread is done?

It should be golden brown and sound hollow when tapped on the bottom, or register about 190°F internally.

Can I make this recipe by hand without a mixer?

Absolutely! I knead the dough by hand for 6–8 minutes until smooth and elastic.

How can I make the crust softer?

I brush the loaves with melted butter right after baking and cover them with a towel while cooling.

Can I add seeds or herbs?

Yes, I like adding sesame seeds, poppy seeds, or herbs like rosemary for extra flavor.

Can I halve this recipe?

Yes, I simply halve all the ingredients to make one loaf instead of two.

What’s the best way to slice homemade bread?

I let it cool completely and use a serrated knife or an electric knife for clean slices.

Can I use this dough for rolls?

Yes, I shape it into rolls instead of loaves and bake them for about 15–18 minutes.

Conclusion

This Amish White Bread is one of my favorite homemade bread recipes because it’s simple, soft, and absolutely delicious. I love how reliable it is — every loaf turns out perfect with a tender crumb and golden crust. Whether I’m making sandwiches, toast, or just enjoying it warm with butter, this bread always brings that comforting, homemade touch to my kitchen.

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