Description
Learn how to make the best Amish White Bread with this easy step-by-step recipe. This soft, fluffy homemade bread is perfect for sandwiches, toast, and beginner bakers.
The Best Amish White Bread Recipe
There’s something incredibly comforting about the smell of fresh bread baking in the oven. Honestly, whenever I make this Amish White Bread, my kitchen instantly feels warm and welcoming. I usually bake two loaves at a time because one disappears almost immediately! The first time I tried this recipe, I couldn’t believe how soft and fluffy it turned out. Now it’s become one of my favorite homemade bread recipes because it’s simple, budget-friendly, and tastes so much better than store-bought bread.
Whether you’re making sandwiches, toast, or simply enjoying a warm slice with butter, this classic Amish White Bread is always a winner.
Why You’ll Love This Recipe
- Soft, fluffy texture
- Perfect for beginners
- Great for sandwiches and toast
- Budget-friendly ingredients
- Freezes beautifully
- Makes two large loaves
Ingredients
- 2 cups warm water (110°F/43°C)
- ⅔ cup granulated sugar
- 1½ tablespoons active dry yeast (2 packets)
- 1½ teaspoons salt
- ¼ cup vegetable oil
- 6 cups bread flour (or all-purpose flour), plus extra if needed
- Butter for brushing (optional)
Equipment
- Large mixing bowl
- Wooden spoon or stand mixer
- Two 9×5-inch loaf pans
- Clean kitchen towel
Step-by-Step Instructions
Step 1: Activate the Yeast
In a large bowl, combine the warm water and sugar. Stir until the sugar dissolves.
Sprinkle the yeast over the top and let it sit for about 5–10 minutes until it becomes foamy. If it doesn’t foam, your yeast may be expired or the water may have been too hot or too cold.
Step 2: Mix the Dough
Add:
- Salt
- Vegetable oil
Gradually stir in the flour, one cup at a time.
Continue mixing until a soft dough forms.
Step 3: Knead
Transfer the dough to a lightly floured surface.
Knead for 8–10 minutes until smooth, elastic, and slightly tacky but not sticky.
If using a stand mixer, knead with the dough hook for about 6–7 minutes.
Step 4: First Rise
Lightly grease a bowl.
Place the dough inside and turn once to coat with oil.
Cover with a towel and let rise in a warm place for about 1 hour or until doubled in size.
Step 5: Shape the Loaves
Punch down the dough to release the air.
Divide it evenly into two pieces.
Shape each piece into a loaf and place into greased loaf pans.
Step 6: Second Rise
Cover the pans loosely with a towel.
Let rise again for 30–40 minutes until the dough rises about 1 inch above the rim of the pans.
Step 7: Bake
Preheat your oven to 350°F (175°C).
Bake for 28–35 minutes, or until the tops are golden brown and the bread sounds hollow when tapped.
The internal temperature should reach about 190°F (88°C).
Step 8: Cool
Remove from the pans immediately.
Brush with melted butter for a softer crust if desired.
Cool completely on a wire rack before slicing.
Homemade Bread Tips
- Use warm—not hot—water to activate the yeast.
- Bread flour gives a chewier texture, while all-purpose flour makes a softer loaf.
- Don’t add too much flour; the dough should stay soft.
- Allow the bread to cool completely before slicing for the best texture.
- Store in an airtight bag to keep it fresh longer.
Variations
Honey Amish Bread
Replace half of the sugar with honey.
Whole Wheat Version
Substitute up to half of the white flour with whole wheat flour.
Garlic Herb Bread
Add:
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Cinnamon Raisin Bread
Mix in:
- 1 cup raisins
- 2 teaspoons cinnamon
Serving Suggestions
This bread is delicious with:
- Butter and jam
- Peanut butter
- Homemade soup
- French toast
- Grilled cheese sandwiches
- Egg salad sandwiches
- Chicken sandwiches
- Avocado toast
Storage
Counter: 3–4 days in an airtight container.
Refrigerator: Up to 1 week.
Freezer: Wrap tightly and freeze for up to 3 months.
Nutrition Information (Approximate Per Slice)
- Calories: 180
- Carbohydrates: 34g
- Protein: 5g
- Fat: 3g
- Saturated Fat: 0.5g
- Sugar: 6g
- Fiber: 1g
- Sodium: 180mg
Frequently Asked Questions
1. Can I use all-purpose flour instead of bread flour?
Yes! Bread flour creates a slightly chewier loaf, but all-purpose flour works perfectly for a soft, fluffy bread.
2. Why didn’t my bread rise?
The yeast may have been expired, or the water temperature was too hot or too cold. Always use warm water around 110°F.
3. Can I freeze Amish White Bread?
Absolutely! Wrap each loaf tightly in plastic wrap and foil, then freeze for up to three months.
4. How do I know when the bread is fully baked?
The loaf should be golden brown and sound hollow when tapped. An internal temperature of 190°F is ideal.
5. Can I make this recipe without a stand mixer?
Yes! I usually knead it by hand, and it comes out beautifully every time.
Final Thoughts
If you’ve never baked homemade bread before, this Amish White Bread is the perfect place to start. It’s simple, affordable, and incredibly rewarding. I honestly love how soft the inside stays while the crust turns beautifully golden. There’s nothing better than slicing into a warm loaf fresh from the oven and spreading on a little butter. Once you try this recipe, you may find yourself skipping the grocery store bread aisle more often! Happy baking! 🍞
